Fastest Frittata
Breakfast for a crowd can sometimes feel daunting…. Wow your guests with this delicious frittata - it comes together in no time and is really simple to make. You can change this recipe to your liking with it with any combo of vegetables, add ham, change the cheese.
We know everyone is going to be doing lots of cooking and baking and we LOVE @vitalfarms and want to giveaway TWO dozen eggs and TWO pounds of butter to TWO lucky winners! Just like and comment below on what you will whip up with your @vitalfarms, and tag one friend :)
2 teaspoons olive oil
3 garlic cloves, minced
1/4 cup sliced scallions
5 ounces spinach, chopped
12 eggs, whisked (we love @vitalfarms)
3 tablespoons half and half
1 @boursincheese (garlic & fine herbs)
1/2 teaspoon salt to eggs
1/2 teaspoon salt to spinach mix
1/4 teaspoon pepper
Turn on broiler and adjust oven rack 5 inches from broiler.
Whisk eggs, half-and half, salt, and pepper together in medium bowl. If you want the Boursin cheese added to the egg mixture instead of sprinkled over the top you can whisk it in now. Set aside.
Heat oil in 12-inch ovensafe nonstick skillet over medium heat until simmering. Add spinach and green onion and cook, stirring occasionally, about 3 minutes. Add garlic and cook an additional 30 seconds.
Add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave a wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook without stirring to let bottom set, about 30 seconds. Distribute one to two tablespoons pinches of the Boursin cheese on top of the frittata (you can also whisk the cheese into the egg mixture if you would rather).
Slide skillet under broiler and cook until surface is puffed and spotty brown, yet center remains slightly wet and runny when cut into with paring knife, 3 to 4 minutes. Watch carefully!
Using potholder (skillet handle will be hot), remove skillet from oven and let stand for 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide it onto platter or cutting board. Cut into wedges and serve.
