Laurel Urban Farms Fantastic Frittata

Y’all, we do a lot of brunching in Laurel. Our friends and family love this fluffy frittatas because it is easily feeds the masses in mind, body and soul. Pro tip: this frittata meal pairs well with Bloody Mary’s or Mimosas.

INGREDIENTS:

6 large eggs (free range is always recommended)

1/3 cup heavy whipping cream

1/2 tsp salt, adjust to taste

1 cup grated mozzarella cheese

1/2 cup goat cheese

1/2 cup cherry tomatoes

1/2 cup bell pepper, red, orange or yellow

1 cup arugula

1 tbsp unsalted butter

1 tsp fresh herbs, for garnish

2 tsp Inca’s Gold Hot Sauce (add more or less to your taste)

*Optional: Pre-cooked bacon or sausage

 

DIRECTIONS

1. Preheat the oven to 400F. Whisk eggs, heavy cream, Inca’s Gold, and salt until you get a smooth and even texture. Set aside.

2. Cut tomatoes in half. Chop bell peppers into small pieces.

3. Melt butter and coat the sides of the baking dish with it. Spread vegetables and greens evenly on the bottom of the pan.

4. Pour over the egg mixture. [Add optional meat.] Sprinkle the cheese on top. Using a fork, distribute the cheese around a little to incorporate it into the eggs. Add pinch of crushed black pepper if desired. Bake for 15 to 17 minutes, or until the edges and center are set and the top is golden.

The internal temperature of the frittata should reach 160˚F on a thermometer.