Frittata

2 people

• 3 large eggs
• 0.17 cup heavy whipping cream
• 0.25 tsp salt, adjust to taste
• 0.5 cup grated mozzarella cheese
• 0.25 cup goat cheese
• 0.25 cup cherry tomatoes
• 0.25 cup bell pepper, red, orange or yellow
• 0.5 cup arugula
• 0.5 tbsp unsalted butter
• 0.5 tsp fresh herbs, for garnish

6 people

• 8 large eggs
• 1/2 c. shredded mozzarella
• 1/3 c. heavy cream
• Kosher salt
• Freshly ground black pepper
• Pinch of red pepper flakes
• 2 tbsp. extra-virgin olive oil
• 1 shallot, finely chopped
• 3 cloves garlic, finely chopped
• 8 oz. baby bella mushrooms, sliced
• 3 c. baby spinach
• 1/2 c. ricotta

1. Preheat the oven to 180.
2. Whisk eggs briefly, heavy cream and salt until you get a smooth and even texture. Set aside.
3. Cut tomatoes in half. Chop bell peppers into small pieces.
4. Quickly pre-cook veggies, about 5 minutes.
5. Pour over the egg mixture. Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs.
6. Transfer to oiled oven-safe container.
7. Bake for 15 to 17 minutes, or until the edges are set and the top is lightly browned.