I have decided that Memorial Day Weekend is the perfect excuse to host a brunch. I had about a 6 hour warning that my friend wanted me to host brunch at my place for 4 people for her 25th birthday so I wanted to make something that would be delicious but wouldn’t take up my entire morning. (I still needed to give my place a deep clean before everyone arrived!). The beloved frittata seemed to be the perfect solution. I was already planning on making my orange currant scones and some smoked salmon crostinis for everyone, so I figured that the frittata would be a great fit in the mix.
The frittata is basically like a flatter quiche with no crust and a lot less cheese. It’s rare for me to not make the cheesiest concoction at any given time, so of course I tossed some goat cheese into the mix for some creamy tang. Unlike your standard frittata, this bad boy has a thinly sliced potato crust which gives it a little more structure and texture as well as flavor because of course potatoes are delicious. For veggies, I used yellow squash, shallots, green onions, and some oyster mushrooms that I had kicking around my fridge, quickly sautéing them before adding them into the eggs. Crumble in some goat cheese and you’ve got yourself one tasty brunch!
Serves 6-10.
Ingredient List:
- 8 eggs
- 3/4 cup heavy cream
- 1 russet potato
- 1 yellow squash
- 2 oyster mushrooms
- 2 green onions
- 3-4 ounces goat cheese
- 1 small bunch chives
- 1 tbsp olive oil
- 1 tsp garlic powder
- salt + pepper to taste
Kitchen Tools: metal or glass tart/pie plate, sauté pan, mandolin
Prep Work:
Preheat oven to 400*F. Clean potato with the rough part of a sponge and wash. Using your
mandolin, thinly slice about half of the potato. Arrange slices in a double layer pattern around the bottom of your pie plate. Quarter and slice your yellow squash and slice up your mushroom to about the same thickness. Slice up your shallots, green onions, and chives, but keep them separate.
Whisk up your eggs with some salt and pepper. Whisk in the heavy cream and garlic powder.
Cooking:
Heat up olive oil in your sauté pan on medium heat. Sauté your shallots about 3-4 minutes or until soft. Add your yellow squash and oyster mushrooms and sauté for another 5-7 minutes, stirring every so often. Season with salt + pepper.
Pour half of egg mixture on top of your potato slices. Arrange sautéed veggies evenly on top, mixing slightly with the eggs. Sprinkle in sliced green onions. Pour rest of egg mixture over the veggies. Top with crumbled goat cheese.
Bake in the middle of the oven for 15 – 20 minutes until the middle is set (no longer jiggles) and the top has reached a nice golden color.
Let cool for 10 minutes and it’s ready to be devoured!
