CHARLOTTE – Sunday is a time for reflection, family, friends and faith. If the time is right- your passion for creating a frittata can permeate the kitchen and home and create smiles on loved ones before they even taste it! This recipe is simple- you will need a 10” to 12” cast iron skillet or non stick sauté pan. You can prep the items the night prior to speed up the process. ALSO- variety if the spice of life- so while you are cooking expose your mind to something a little different- go to mixcloud.com or use the app and search and play “Sunday Morning Music vol. 7 – The Sun King” by low light mixes- I guarantee, if you listen to all of it, you will listen again…
Sunday Brunch Frittata (yields 6-8 servings)
Prep Time: 25 Minutes | On the Table: 20 minutes
½# Applewood Smoked Bacon- Raw cut into 1” pieces
8 ounces Cremini Mushrooms- Sliced | 1 small Yellow Onion- Diced
1 pint Grape Tomatoes, halved | 6 ounces Shredded Mozzarella (Galbani brand)
2 cup Baby Spinach | 2 Medium Yukon Gold Potatoes- ¼” Diced
18 Farm Eggs- Whisked | 3 tablespoons of Olive Oil
1 tablespoon fresh Chopped Oregano | ¼ teaspoon dried Thyme
1 teaspoon chopped Garlic | Sea Salt and Pepper to taste
Preheat oven to 325F. In the cast iron skillet or sauté pan over medium- low heat, pour the olive oil, potatoes and raw bacon. Slowly cook until the bacon starts to get crispy and the potatoes start to brown. Next, add in the onions, oregano, thyme and mushrooms and cook for an additional 2-3 minutes. Finally, add the garlic, spinach and grape tomatoes and cook until the spinach is wilted. Season to taste.
Pour in the whisked eggs slowly, making sure it encompasses the entire bottom and is even around the sides. Top evenly with the mozzarella. Place the pan in the center of the oven and bake for 10-15 minutes, or until the center of the frittata domes and pulls away from the edges of the pan.
Remove from the oven and let rest for 10 minutes. If you can slide the frittata out onto a wooden cutting board- that would add to the presentation. Cut into wedges and top with sour cream and herbs and with fresh fruit and your pneuma.
Share meals together, Food is Life, Food is Love!
Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to chefglenncolumnist@gmail.com
