By: Willy Street Co-op, adapted from www.joythebaker.com
This is a simple brunch option that could be altered even further if you wanted to add additional veggies or meat.
Ingredients
- 3 tablespoon Organic Valley butter or ghee
- 3-4 medium Harmony Valley Farm shallots, thinly sliced (or sub 1 medium yellow onion)
- 8 Yuppie Hill Poultry large eggs
- ½ cup Organic Valley heavy cream (or whole milk)
- 2 tablespoon LoveFood chopped fresh rosemary
- 2 tablespoon LoveFood chopped fresh thyme
- 2 tablespoon Harmony Valley Farm chopped fresh parsley
- ½ tsp sea salt
- ½ tsp fresh cracked pepper
- ½-1 cup BelGioioso whole-milk ricotta
- Optional: Top with quartered cherry tomatoes and chopped Cedar Roads pepper bacon
Preparation
-
Position baking rack in the center of the oven and preheat to 375ºF.
-
Using an ovenproof 9-inch skillet, heat butter or ghee over medium heat, add the sliced shallots and sauté until cooked through and starting to brown. While the shallots are browning, whisk together the cream, eggs, chopped herbs, salt, and pepper.
-
Once the shallots are done browning, reduce the heat to low and add the egg mixture. Allow to cook over low heat for 8 minutes and then add 6-8 dollops of ricotta throughout. Finish the frittata in the oven and bake for roughly 10 minutes or until eggs are fully cooked.
-
Allow to cool for at least for 5 minutes before serving and add optional toppings.
