Recipe

Layered frittata

30 min • 6 servings •

Andrew Sachs

Cheesy frittata topped with sliced tomatoes and fresh herbs in a cast iron skillet, with ripe tomatoes in the background.

I’ve been playing with idea of layering a breakfast frittata and have been enjoying every experimental bite. Here’s my recipe and I encourage you to improvise and make this recipe your own. Potential variations are limited only by imagination and taste.

This recipe serves: 6

Ready

6-8 eggs, room temp

2 dashes of milk

1 dash chili sauce, optional

Pinch of salt

Olive oil, a few healthy dashes

1 small/medium onion, diced

8 oz shredded Gruyère cheese

1 tomato, thinly sliced

Basil, thyme, tarragon, dill and/or favorite herb to sprinkle on top

Salt & pepper to taste

Set

bowl

medium sized skillet, with top

Go!

Mix eggs, with milk, chili sauce and salt in a bowl and beat well.

Coat the bottom of a skillet with olive oil and pre-heat over medium/low heat.

Once the oil begins to shimmer add the beaten egg mixture.

Let the eggs begin to cook and then layer the thinly sliced tomatoes across the top. Sprinkle tomatoes with olive oil, another small pinch of salt and a pinch of pepper to taste.

Once eggs have set in the eggs sprinkle the shredded Gruyere over the top.

Cover and continue to cook over medium/low heat until cheese is melted and eggs have reached the desired texture.

Serve and enjoy.

Recommendations

For cooking eggs I highly recommend not using Teflon coated pans as they are unable to absorb moisture the excess of which causes the eggs to become rubbery. Instead, I use either a steel skillet or cast iron both of which I preheat to remove excess moisture. Enamel coated pans are also great. And no the eggs don’t stick to cast iron or steel if you season them well and preheat to remove any moisture they might have absorbed.

brunch eggs frittata

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