Leith Hall Bed and Breakfast Frittata
This is a recipe for my breakfast frittata for Kaya, who is one of our oldest guests. Not that Kaya is old, but she and Rob have been visiting us at Leith Hall since we opened. I make three of these for a houseful of guests, and each frittata serves six to eight people. I use a nine inch quiche pan in which to bake them, so the recipe is easy to divide for a smaller group.
We just got back from vacationing in Portugal, where we heard the news that great, great, . . . grandfather, Richard III had been found. Congratulations to all of the Plantagenets out there.
Leith Hall Breakfast Frittata for Kaya
1 red bell pepper
1 red onion
1 ½ packages Swiss cheese (I use Emmenthaler, but any Swiss will work)
Salt and pepper
3 quarts whole milk
Finely dice the medium size red onion and red bell pepper and sute them in a little bit of oil. (if you make one frittata, half of a red bell pepper and a very small red onion would be enough). Grate the Swiss cheese. You should have enough to thickly sprinkle in the quiche pan. Beat the eggs in a bowl and add a little bit of salt. The cheese already contains lots of salt. Use a lot of pepper. I use about ½ teaspoon of chervil per frittata. Beat in the milk. You can adjust the milk to make enough batter to fill your quiche pan. If you have a deep quiche pan, use more milk, but add more cheese, since the egg and cheese is what makes the batter solidify.
Sprinkle the onion and pepper mixture into a Pam sprayed quiche pan. Sprinkle on the cheese. Pour the egg batter. Bake at 375 F for about 20 minutes, until the top is slightly browned. It will solidify as it cools.
You could add a few green beans, cut up, or asparagus spears, or green peas, or corn kernels, or sliced cooked potatoes. You could add cooked shrimp or smoked salmon. You could pour it all into a partially baked pie crust and call it a quiche. You could use mixed gruyere and muenster to make it creamy. You could use light cream to make it rich.