Fluffy Frittata

Here's a simple egg frittata baked in a cast iron skillet.  Despite containing 3 kinds of cheese, it's light and fluffy and I love the rustic presentation of serving it directly from the skillet.  Start to finish, you can have it on the table is less than an hour. 

Start by greasing a 12-inch cast iron skillet with melted butter - be sure to coat the bottom and sides well.  Eggs are like cement so don't miss any spots. 

In a large mixing bowl, whisk all the ingredients together.  If you have a flat whisk, it's the best tool to use, but a standard whisk will also work.  Be sure no clumps of flour remain.

Pour the egg mixture into the prepared skillet.

Bake in the center of a preheated oven for 20-25 minutes.  The eggs are done when they puff up and no longer jiggle.  

Allow eggs to cool for 10-15 minutes before cutting into 8 wedges.  Enjoy! 

Items used to make this recipe:

(affiliate links)

• budget-friendly 12-inch cast iron skillet https://amzn.to/3stLyn4

• 12-inch cast iron skillet https://amzn.to/3NNgSt9

• flat whisk https://amzn.to/3GDIgCV

• silicone pastry brush https://amzn.to/3rBSnns

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Fluffy Frittata

makes 8 servings

Printable Recipe

Ingredients

• 10 large eggs

• 12 ounces ricotta cheese

• 1/4 cup unsalted butter, melted (plus more for greasing skillet)

• 1/4 cup all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons chopped fresh parsley

• 1/2 cup sliced scallions

• 1 cup grated parmesan or romano cheese

• 1 cup shredded cheddar cheese

Directions

1. Preheat oven to 350F and grease a 12-inch cast iron skillet well with melted butter.

2. In a large mixing bowl, whisk together all ingredients and pour into prepared skillet.

3. Bake in center of preheated oven for 20-25 minutes or until the eggs no longer jiggle (strata will puff up in the skillet, but will flatten as it cools).

4. Remove from oven and cool 10-15 minutes before cutting into 8 wedges.

adapted from Entertaining with Beth

Black Pepper and Chive Gougeres (Savory Cheese Puffs)

I had the pleasure of doing a cooking demo for a special group of ladies this past weekend.  I showed the group how to make Gougeres (goo-zhehr), savory cheese puffs made from Pate a Choux (pot a shoo), a pastry dough that puffs up when baked.   Gougeres are excellent served warm or at room temperature.  They can be eaten alone, but we enjoyed them filled with Rotisserie Chicken Salad with Craisins.   

Black Pepper and Chive Gougeres (Savory Cheese Puffs)

makes 15 - 18 puffs

Printable Recipe

Ingredients

• 1/2 cup water

• 4 tablespoons unsalted butter

• 1/2 teaspoon kosher salt

• 1/2 teaspoon granulated onion (or onion powder)

• 1/2 cup all purpose flour

• 2 large eggs

• 1 teaspoon ground black pepper

• 1 1/2 teaspoons chopped chives

• 2 ounces grated extra sharp cheddar cheese (or Gruyere)

Directions

1. Preheat oven to 425F.

2. Line a half sheet pan with a silpat liner.

3. In a heavy bottom saucepan over medium-high heat, combine water, butter, salt, and granulated onion; heat until mixture starts to bubble.

4. Lower the heat to medium-low and add flour, stirring vigorously until a smooth paste forms and pulls away from the sides of the pan; continue stirring for a minute or two more.

5. Remove from heat and allow mixture to cool slightly before using a whisk to incorporate the eggs, one at a time, beating well after each addition until no sign of egg remains. (for best results, be sure to use a whisk during this step)

6. Stir in pepper, chives, and cheese.

7. Use a #50 scoop (or 1 tablespoon) to portion about 15 choux puffs spaced evenly on the sheet pan.

8. Bake for 15-20 minutes until deep golden brown.

9. Serve warm or cool before filling with chicken salad.

Notes

• Pastry dough should be baked immediately.  

• Do not double recipe.  

• Dough can be frozen in individual portions and baked from directly from freezer (just increase baking time by a minute or two). 

• Gougeres can also be frozen after baking if wrapped very well.

To make a sweet version that you can turn into cream puffs:

• omit granulated onion, black pepper, chives, and cheese

• reduce salt to a pinch

• add 1/2 teaspoon sugar

• cool puffs completely and fill with homemade whipped cream.