{ Christmas Frittata }

Every year, we head up to Good Hart, to spend Christmas with my parents at their cottage on Lake Michigan. This year, we arrived a couple days before Christmas as we usually do. There was a high wind advisory, and yesterday we woke up to no power. Luckily, the cottage has a generator that helped run most of the necessities. As we tried outlets and appliances, we found that the dryer was not hooked up, and neither was the oven! We had plans to make a frittata and cinnamon rolls Christmas morning. We adapted this recipe to make a 12 egg frittata in our cast iron skillet, and took a chance cooking it on the grill, and it turned out PERFECTLY! It was so good, I thought we needed to share this Christmas frittata with you! I hope you are all enjoying the holiday surrounded by friends, family, love & light! Cheers!

{ ingredients }

  • 2 cups butternut squash, cubed
  • 1 small red onion, chopped coarsely
  • 1/2 red bell pepper, chopped coarsely
  • Several sprigs of thyme and rosemary
  • 1 Tbs. olive oil
  • 12 eggs
  • 1/3 cup heavy whipping cream
  • 1 1/2 Tbs. Dijon mustard
  • 1 Tbs. Apple cider vinegar
  • 1/2 tsp. White pepper
  • 1 tsp. Salt (or to taste)
  • 1 cup feta cheese
  • Freshly ground pepper and sea salt to taste

{ directions } 

  • Roast or sautée vegetables and herbs in olive oil until fragrant and softened.
  • Turn the grill burners to moderate heat. Brush a seasoned 12-inch cast iron skillet with olive oil and set in the grill to preheat.
  • In a large bowl, mix eggs, cream, mustard, white pepper and vinegar.
  • When skillet is hot, pour veggie and herb mix (remove thyme and rosemary stems). Pour egg mixture over top. Sprinkle feta on top and add salt and pepper to taste.
  • Close the grill and cook frittata for about 15 minutes, moving skillet a few times to make sure it’s evenly heated.
  • Cook until the eggs are puffed and set and until you can insert a knife into the center and r come out clean.
  • Let frittata cool slightly, garnish with additional herbs and serve.

Makes 8-10 servings.

{ Keep Cooking in Love & Light }  

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