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Breakfast Frittata Recipe

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Ingredients

Fingerling Potatoes

4 ounces fingerling potatoes, sliced about ¹⁄₄ inch thick
Kosher salt
freshly ground black pepper

Escarole

2 tablespoons olive oil
1 medium yellow onion, sliced
1 head escarole, washed and cut into 1 in pieces
1 teaspoon kosher salt
freshly ground black pepper

Frittata

12 large eggs
³⁄₄ cup freshly grated Parmigiano-Reggiano cheese
¹⁄₄ cup whole milk
pinch of baking powder
5¹⁄₂ teaspoons kosher salt
freshly ground black pepper
4 tablespoons unsalted butter
¹⁄₂ cup shredded Fontina Val d'Aosta cheese

To Serve

2 tablespoons snipped fresh chives
¹⁄₂ cup homemade Crème Fraîche

Directions

Preheat the oven to 350°F.
To prepare the fingerling potatoes, toss the sliced potatoes in a small bowl with salt and pepper to taste.
Spread the potatoes in a small baking pan and roast for about 25 minutes, or until fork tender. Remove from the oven and set aside.
To prepare the escarole, in a large sauté pan, heat the olive oil over medium high heat. Add the onion and cook for 4 to 5 minutes, or until translucent. Add the escarole and cook for 3 to 4 minutes, or just until slightly wilted. Season to taste with salt and pepper. Remove from the pan and set aside.
To prepare the frittata, crack the eggs into a mixing bowl and add the Parmigiano-Reggiano, milk, and baking powder and season to taste with salt and pepper. Using a wire whisk, beat until smooth and airy.
In a 10 to 14 inch ovenproof nonstick sauté pan, melt 1 tablespoon of butter over medium heat. Add about a quarter of the potatoes and ¹⁄₄ cup of the escarole and cook for about 2 minutes, or until any moisture has evaporated.
Reduce the heat to low and pour a quarter of the eggs into the pan. Cook, stirring constantly, for 1 to 2 minutes, or until they begin to scramble but are only partially cooked. Sprinkle a teaspoon of salt and a little pepper over the frittata.
Once the eggs begin to set, cover the frittata with a quarter of the fontina. Transfer the pan to the oven and let the frittata cook for 3 to 4 minutes longer, or until the eggs are set and cooked through but not browned. Remove from the oven.
Sprinkle the hot frittata with about a quarter of the snipped chives and a dollop of the crème fraîche. Using a large, broad spatula, lift the frittata from the pan and serve. Repeat to make 3 more frittatas.

Homemade Crème Fraîche (makes about 2 cups) :

Cup heavy whipping cream 2 tablespoons buttermilk 2 tablespoons fresh lemon juice. Stir the cream, buttermilk, and lemon juice in a glass bowl or jar. Cover and let stand at room temperature for 24 hours, or until very thick. Stir to make sure the crème fraîche is thick enough. It should be the consistency of sour cream. Cover and refrigerate for at least 24 hours before using. It will keep for up to 10 days in the refrigerator.