Don’t you just love how brunch is woven into spring holidays?
At Easter, we’re all about brunch. At Mother’s Day, we’re all about brunch. By Father’s Day, we’re all about barbecues. Honestly, I could still be all about brunch by June. It’s kind of a year-round passion.
Last weekend, I had one of my favourite brunches yet. And it was at home! No lines. No overpriced ramekin of real syrup. No tipping the server.
C. and I spent the cutest morning popping into some new and old favourite spots in Montreal. We stopped at the cozy Portuguese grocery place for eggs and veggies, the butcher shop for freshly shaved Parisien-style ham and what might be a new Montreal obsession – Patisserie Kouign Amann.
For those who aren’t familiar, a Kouign Amann is a type of French pastry. It’s also known as a Breton cake. It involves taking pastry dough and layering it with butter and coating it with sugar (I know, right?) When the pasty bakes, it puffs up and the sugar caramelizes into this beautiful, hard candy crust.
We also couldn’t resist the almond croissant. It was topped with perfectly toasted almonds and filled with a buttery layer of almond paste.
With all of that rich, delicious pastry to try, we needed something lighter to balance our brunch.
Enter the frittata.
This massive recipe makes a big, light fluffy frittata, packed full of veggies and cheese.
I’ve never made such an easy brunch recipe (I’m a notorious destroyer of omelettes) and it’s such a healthy, low carb addition to a breakfast menu.
Plus, it’s totally adaptable to your taste.
You can go Italian and whip it up with tomatoes and parmesan and fresh basil. You can go Greek and throw in green pepper and feta. You can go homestyle and throw in broccoli and cheddar.
I went with a classic combination of red onion, green pepper, tomatoes and cheddar cheese.
Here are some of my top tips for the perfect fluffy frittata:
- Always pre-cook your veggies (except for tomatoes). This keeps them from releasing too much water and making your frittata soggy.
- If using tomato, make sure you remove all of the wet, seedy part and pat them dry.
- Don’t whip your eggs too much. Just until the eggs and yolks are fully combined.
- Add some extra cheese on top near the end for a crispy, cheesy top layer.
I love this recipe!
If you’re not making it for a crowd, it’s also the perfect make-ahead breakfast. C. continued eating the leftovers for two days, warming them in the microwave and said it tasted even better the next day.
Family-Sized Oven Frittata
- 2 cups of your choice of chopped veggies. I used green pepper, onion and tomato (see rules for tomato above).
- 1 tbsp oil
- A dozen eggs
- 3/4 cup of milk (I used 2%)
- 1 tsp hot sauce (optional)
- 1 tsp granulated onion
- 1 tsp Salt
- A few shakes of pepper (to taste)
- 1 cup of shredded cheese
- Preheat your oven to 425ºF. Take a large rectangular 9 x 13 pan – similar to one you’d make a sheet cake in. Line it with parchment or spray well with cooking spray. Set aside.
- Warm oil in a skillet. Add your vegetables and cook for 10 minutes until softened. Remove from heat. If using tomatoes, now is when you will slice, seed and pat them dry.
- In a large bowl, whisk eggs together with milk until fully combined. Whisk in hot sauce, granulated onion and salt. Pour egg mixture into your prepared pan.
- Drop vegetables into the pan, making sure they are spread evenly. Do the same with 3/4 cup of your shredded cheese, reserving some for later. Place the pan in the oven for 15 minutes. Remove and sprinkle with remaining cheese. Return to the oven to cook for another five minutes. Cut into slabs and serve.
- If you have leftovers, just store them in an air-tight container and reheat in the microwave. They will keep for an extra two days in the fridge.