Our guest, Cheryl, requested this recipe for frittata that I serve for breakfast. I’ve found that people don’t want exotic or unusual ingredients at breakfast-time. They want comfort. I bake the frittata in a quiche pan. Since a frittata means fried in Italian, I guess it’s not a real frittata – it’s sort of a quiche without a crust.
You can also add diced cooked potato to the frittata and make it a luncheon dish or even a light supper.
1 quart of whole milk
2 Tbs. cornstarch
½ tsp. salt
1 tsp. ground black pepper
1 Tbs. chervil
½ of a large red bell pepper or 1 small red bell pepper – diced
½ of a small red onion – diced
About 3 oz. Swiss cheese , grated
Beat the eggs, milk, cornstarch, salt, pepper, chervil together. You can adjust the amount of milk to fit your quiche pan. If you add another cup of milk, add another teaspoon of cornstarch. Saute the pepper and onion in a little bit of oil or butter. Sprinkle the pepper and onion on the bottom of the quiche pan. Sprinkle a generous layer of Swiss cheese over the pepper and onion mixture. Ladle the egg batter on top of the other ingredients. Bake at 375 F. for about twenty minutes. The frittata is done when the top is lightly browned and the center is no longer liquid. Cool for 10 minutes before slicing and serving.
Or, better yet, just come visit us at Leith Hall and let me make it for you!