Sheet Pan Frittata
Source: Paige Boger, adapted from a recipe by Ali Slagel
Recipe Type: Breakfast | Seasons: Autumn, Spring, Summer, Winter
This recipe was demonstrated for CUESA’s Market to Table program on June 2nd, 2018.
You can make the frittata ahead and freeze it, popping individual pieces into a toaster oven for 3-5 minutes to defrost/warm before eating or incorporating into another dish.
Makes 10 servings
INGREDIENTS
Butter for greasing pan
1 dozen Eatwell Farm pasture-raised eggs
⅓ cup whole milk or whipping cream
Kosher salt, to taste
Fresh ground pepper, to taste
1-1½ cups chopped fresh vegetables and/or cooked meat
Grated cheese (optional)
PREPARATION
Grease a rimmed half sheet pan very well with butter, making sure to cover all surfaces/corners. Crack all 12 eggs in a big bowl, add salt, pepper and cream, and whisk until well combined. Gently fold in whatever combination of fresh vegetables & meat you’ve chosen, until well combined. Pour the mixture into the prepared pan and dot with cheese (If using). Bake until the eggs are just set, about 15 minutes. Transfer to a cutting board and cut into squares for egg sandwiches. You could also cut the frittata into slivers for salads, or into rectangles for bigger sandwiches or on-the-go lunches.
Super Greens Pesto
Makes 2 servings
INGREDIENTS
1 small bunch of lacinato kale or other greens, center ribs removed
⅓ cup toasted pine nuts (or substitute pistachios, walnuts or cashews)
2 large cloves garlic
¾ teaspoon kosher salt, plus more for blanching water and more for seasoning
Finely grated zest of 1 lemon
½ cup extra virgin olive oil
Grated parmesan cheese, to taste
Freshly ground black pepper, to taste
Freshly squeezed lemon juice, to taste
PREPARATION
Bring a large pot of salted water to boil. Prepare an ice bath. Drop kale into boiling water and cook for 45 seconds. Use tongs or slotted spoon to transfer kale to ice water. Drain kale well, then wrap tightly in a dry towel and squeeze thoroughly to remove any excess moisture. Roughly chop leaves. In a food processor, pulse together kale, nuts, garlic, salt and lemon zest until mixture is smooth. With the motor running, slowly drizzle in the oil until fully incorporated. Add grated parmesan cheese and freshly ground black pepper to taste. Taste and add more salt dissolved in a little lemon juice, if necessary.
