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Wood Fire Frittata
2021-07-29
https://www.metro.ca/userfiles/image/recipes/frittata-11688.jpg
PT10M
PT15M
PT25M
In a bowl, whisk eggs, pesto, garlic and sour cream until fully combined.Place the cast iron skillet over the fire to get hot.Add oil and evenly coat the bottom of the pan.Pour in the egg mixture, cover with aluminum foil and cook over the fire for 10-12 minutes.Remove the aluminum foil and top with sliced Brie. Return to the fire for an additional 5 minutes, or until the Brie is melted and the frittata is cooked in the centre.Top with chopped fresh herbs.Serve with roasted potatoes, grilled bread and a green salad for a full brunch spread.Equipment: One large, deep cast iron pan and aluminum foil.Source: Chef Olivia Simpson
4
Metro
0
0
0
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12 eggs
1/4 cup (60 ml) pesto (can use jarred and store bought or homemade)
1/2 cup (125 ml) fresh mixed herbs (chive, parsley, thyme, rosemary, cilantro)
2 tablespoons (30 ml) garlic, crushed or grated
1/2 cup (125 ml) Ontario sour cream
1 wheel of Ontario brie, cut in thick slices (usually sold in 125-200g packages)
2 tablespoons (30 ml) Canola oil
To taste salt and pepper
Wood Fire Frittata
4
Main course
0:10
Preparation
0:15
COOKING
0:25
TOTAL TIME
Ingredients
-
12
eggs
-
1/4 cup
(60 ml)pesto (can use jarred and store bought or homemade)
-
1/2 cup
(125 ml)fresh mixed herbs (chive, parsley, thyme, rosemary, cilantro)
-
2 tablespoons
(30 ml)garlic, crushed or grated
-
1/2 cup
(125 ml)Ontario sour cream
-
1
wheel of Ontario brie, cut in thick slices (usually sold in 125-200g packages)
-
2 tablespoons
(30 ml)Canola oil
-
To taste
salt and pepper
Preparation
In a bowl, whisk eggs, pesto, garlic and sour cream until fully combined.
Place the cast iron skillet over the fire to get hot.
Add oil and evenly coat the bottom of the pan.
Pour in the egg mixture, cover with aluminum foil and cook over the fire for 10-12 minutes.
Remove the aluminum foil and top with sliced Brie. Return to the fire for an additional 5 minutes, or until the Brie is melted and the frittata is cooked in the centre.
Top with chopped fresh herbs.
Serve with roasted potatoes, grilled bread and a green salad for a full brunch spread.
Equipment: One large, deep cast iron pan and aluminum foil.
Source: Chef Olivia Simpson
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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