Mike Arnold
We welcome back Chef Mike Arnold who this week shows us how to make a versatile Farm Fresh Frittata.
Mike Arnold is currently a private chef, and genius behind Mike's Microcreamery, &nbs...
Early spring/late winter ingredients such as sweet potatoes, leeks, green onions and arugula or spinach star in this main dish fritattta by Chef Mike Arnold. You can easily add bacon, sausage or ham too. We frequently toss in cooked leftover pasta as well.
Ingredients
- 1/4 cup olive oil
- 8 farm fresh eggs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chopped leeks or spring onions
- 1/2 cup peeled, diced sweet potatoes
- 1-2 cups fresh arugula or spinach leaves
- 1 cup (4-ounces) grated or crumbled cheese (cheddar, gruyere or goat cheese)
Preparation
Preheat oven to 400.
Heat 2 tablespoons oil in a 10-12" nonstick, oven safe skillet over medium-high. Whisk eggs with remaining oil, salt and pepper, set aside. Saute greens, chopped leek or spring onions and arugula, spinach or greens until tender. Add egg mixture and cook 5-6 minutes or until edges begin to pull away from the sides of the pan. Sprinkle with cheese and bake in oven 8-10 minutes or until set (or turn heat down, cover with lid and bake 8 minutes). Remove from heat, slice and serve. May be cooled and refrigerated for up to a day and served cold, room temp or warm.
Related Stories & Recipes
