Frittatas Two Ways

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The star of Winston’s Winter Walk brunch was two egg frittatas with a variety of interesting ingredients. My trick was to purchase as many precooked items as I could and choose easy ones I could prep right before brunch. I recommend starting at the olive bar – olives, roasted red peppers or Piquillo peppers, roasted garlic (The Fresh Market has so much to choose from!).  Then add things that are easy to prep – sauteed mushrooms and quickly steamed asparagus. Pick up interesting cheeses – I used feta and goat cheese but you can add your favorites! With almost no time, you’ll have the perfect combination in a large omelette-like feast!

Here’s how we (I must include my most valuable sous chef, Margaret) did it. Start with a large cast iron skillet. Preheat your oven to 400 degrees.  On the stovetop, heat about 1 to 2 tablespoons of butter (depending on how seasoned your pan is) on medium until melted.  Whisk 12 eggs with a couple tablespoons of milk. Season eggs with salt and pepper. Add egg mixture to the pan. Allow the bottom the the eggs to begin to firm while you layer your “toppings.” When you can see the edges of the frittata begin to set – move the skillet into your oven. When the eggs are puffed up and set, remove and serve hot! Garnish with fresh herbs!

Greek Frittata topping ideas – black olives, sliced Piquillo peppers, roasted garlic cloves, feta cheese and fresh dill for garnish.

Homestyle Frittata topping ideas – sauteed mushrooms, steamed asparagus, precooked potatoes, goat cheese and parsley or basil for garnish.

All you gotta do is get creative and be sneaky with short cuts. 100% of these frittatas were devoured by Winston’s guests. We call that a ‘home run’.

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