Here's the thing: frittatas are easy but they aren't foolproof. Overcook them and blah…you have a sponge-y mess. I also think there should be a good amount of heavy cream to egg ratio. I skip the milk in this instance and go with heavy cream. It makes for a creamy, delicious, flavorful frittata.
Since it's spring, I added sliced radishes, chives and the radish tops. Don't throw them away. They're spicy and delicious. I love adding some chives and cheddar cheese, too. Other cheeses like feta, pepper jack or fontina would work great.
Lastly, I love adding something fresh to the top. In this instance, I added my favorite mix of arugula, lemon juice, olive oil and tomatoes. I waited for about 5 minutes so the frittata could fall a bit and then I added the topping. It does warm up a bit but it still tastes amazing. If you're serving this frittata room temperature, I would add the topping right before people start to dig in.
This recipe was originally posted on PBS Food.
Ingredients
- 12 large eggs
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- Freshly ground pepper
- 3 radishes, thinly sliced
- A small bunch of radish tops, roughly chopped
- A small bunch of chives, diced
- 1/4 cup shredded cheddar cheese
- 2 teaspoons olive oil
- Juice from 1/2 lemon
- 1 1/2 cup arugula
- 1/4 pint cherry tomatoes, halved
- 1 scallion, thinly sliced
Instructions
- Preheat oven to 350 degrees F. In a bowl, add the eggs, heavy cream, salt and a few rounds of black pepper. Whisk until smooth. Add the sliced radishes, radish tops, chives and mix. Pour into a 10-inch non-stick or cast iron skillet. Add the cheddar cheese to the top and bake for 20 to 25 minutes.
- Meanwhile, in a small bowl, add the olive oil, lemon juice, a few pinches of salt and a few rounds of black pepper. Whisk until smooth. Add the arugula, cherry tomatoes and thinly sliced scallion. Toss until arugula is evenly coated with the dressing.
- When the frittata comes out of the oven, allow it to stand for about 3 to 5 minutes and then add the arugula and serve.
- Note: This is a great recipe to halve. Use a 7 or 8-inch skillet or baking dish and decrease the cooking time by about 5 minutes.
This recipe was originally posted on PBS Food.
