I love hosting brunch but I hate the thought of slaving away in the kitchen once my guests arrive. Frittatas, then, are the perfect menu item when hosting brunch because they can feed a group of people, and you can do all your prep work in advance. Plus, leftovers (if there are any) heat up great the next day. Here’s a go-to frittata recipe that I have used time and time again when cooking for friends and family. It can easily feed about 6 to 8 people, and it’s a pretty simple dish to pull off, even if you’re not fully awake yet.
- 12 large eggs
- 1 red pepper, finely chopped
- 2-3 handfuls of baby spinach, finely chopped
- 3 green onions, diced (sometimes I use a combination of 2 green onions and a handful of diced white onion)
- 1 cup diced mushrooms
- 1 cup new potatoes, diced with skins on (lightly boil first so they’re not hard, then dice)
- 1 cup grated cheddar cheese
- 3/4 cup of finely chopped lox (wild sockeye smoked salmon)
- 2 tablespoons extra virgin olive oil
- salt and pepper to taste
- Preheat oven to 350 F.
- Crack eggs into large bowl and whisk until beaten. Add olive oil, salt and pepper, and paprika and whisk again.
- Add spinach, cheese, green onions and lox to the eggs mixture and mix well.
- In a medium to large-sized oven-proof skillet, sautée red peppers, mushrooms, potatoes, and white onions (if using).
- Add egg mixture to skillet.
- Place skillet in oven and bake for 30 to 40 minutes. (Note: depending on the size of the skillet and thickness of frittata, cooking times may vary).
- Once cooked, let it cool for a few minutes before serving.
- Serve with avocado, hot sauce, and whatever else you like with your eggs. Store leftovers in the fridge in an airtight container.
Hope you like it!