Oh, Happy Spring
Julie’s Frittata Brunch
When Gordon made these Frittata’s they were for a special breakfast that we did. I wanted my own for a brunch, so I had Gordon to place the egg mixture into this cute little baking dish for me. My only regret is that I forgot to remove the ugly yellow pot holder. 🙁 It ruins the shot, but not the taste.) 🙂
So, here is the write up that Gordon did on how to make these delicious Frittata’s:
With this recipe, you can use as little or as much as you want with the ingredients. Just be sure to not
use too many vegetables though so you will still have room for your eggs. I like the ratio of ¼ veggies to
¾ egg mixture.
½ Red, Yellow, and Green Bell Pepper – sliced and chopped
¼ Yellow Onion sliced and diced
2 Garlic Cloves sliced and thinly diced
4 to 5-inch piece of ½ of a Leek – sliced into half rounds
¼ stick of butter
1 Dozen Eggs
1 Culp Half and Half
Italian and Mozzarella Cheese
Salt and Pepper to taste
Depending on how many Frittata’s you are going to make, will depend on how much of each ingredient
you are going to use. With that said, begin to slice up your Bell Peppers.
Slice your Bell Pepper in half, then remove the seeds and the stem.
Now, slice the bell pepper into long thin slices as shown.
Using your knife, remove any white part of the inside of the bell pepper as it is very bland.
Nice picture Julie! 🙂 (Thanks Gordon.)
Do the same for all the Bell Peppers.
Then chop the
slices into medium dice pieces.
Here is your Leek which can be very dirty inside, as seen later on.
Be sure to rinse all your vegetables before slicing them.
Pour about 3 Tbsp’s of Olive Oil into a large sauté pan and turn to medium heat.
When the oil is hot, add your Bell Peppers as they take the longest to cook.
Add some salt and pepper to taste. We are using a Florida blend salt mixture here.
But you can use whatever you like.
Slice your Leek in half as shown. I told you this vegetable is Dirty!
Rinse the dirt away from the root end as shown. Doing this will ensure the dirt doesn’t get further down
into the white part of the leek.
Here, I am slicing up the onion.
Now, slice your root end off the leek, then slice the leek into thin strips as shown.
Multitasking at its best!
Once your bell peppers are nicely sautéed, add your leeks and onion and stir.
Slice your Cherry Tomatoes in half as shown.
Now, slice your garlic thinly.
Once your onions and leeks have begun to wilt, add your cherry tomatoes.
Then add your sliced garlic and stir together well.
Add about a tsp of butter to the mixture and stir some more.
Add some freshly ground black pepper to taste.
Left, Slice your Chives thinly as shown. These are from our garden!
Next, slice the root ends off your Green Onions, and slice into thin rounds as shown.
Remove the Oregano from the stems as shown.
Remove some of the larger stems from your parsley before slicing.
Slice your parsley thinly.
Gordon Cooking in our Florida Kitchen
Crack your eggs into a large bowl… here we will use a dozen.
Using a whisk, combine all the eggs until well blended.
Pour 1 cup of half and half into the whisked eggs.
Whisk to Combine
Add some salt to the egg mixture … here we added a special Florida blend.
And also add some freshly ground pepper.
Add as much or as little of the herbs you just chopped to the egg mixture and whisk to combine.
Using your favorite cooking spray, coat each ramekin with enough to just cover the surface.
Now, add a large spoonful of your sautéed vegetable mixture to the bottom of the ramekin.
Add about a Tbsp of Mozzarella cheese to your ramekin.
Using a ladle to add the egg mixture to your ramekin. Add just enough to go ¾ of the way up the side of
the ramekin as shown.
Top your egg mixture with about a Tbsp of any Italian cheese.
Place your ramekins on a cookie sheet just in case the eggs spill over during the cooking process.
Preheat your oven to 350’F and when at temperature, place them in for ~15 minutes.
Here is a great picture of the eggs most of the way through the cooking process. Nice close detailed
shot Julie! Cook them about a few minutes more and they should be fully cooked. Remember, the
residual heat will continue to cook the eggs well after you have removed them from the oven.
Here you can really see the beautiful colors of the herbs and vegetables.
Which leads us to………
Julie’s Eggscillent Frittata Brunch