For a perfect brunch try this sophisticated, no-frills recipe that can feed a few in no time.
Courtesy of Sarabeth Levine, the jam-making pastry chef, and restauranteur behind N.Y.C.’s beloved Sarabeth’s Kitchen, who swears by this one. “Always aim for a dish that’s easy to serve,” “Cold scrambled eggs are never acceptable, but a frittata can be warm or room temperature and still be delish.” I’ve tried her recipe which makes 4 to 6 servings and can attest that it is indeed a winner! It’s a bonus that Gruyère & Goat happen to be two of my favorite cheeses. A side salad will round out this meal beautifully.
Two-Cheese Frittata with Arugula
12 large eggs, beaten (this is why you want at least 4 people)
2 Tbsp. unsalted butter or olive oil, divided
1 cup packed arugula
3 oz. Gruyère cheese, coarsely grated
3 oz. goat cheese, broken into small pieces.
Position rack in center of oven; preheat to 350F.
In a large bowl, whisk eggs. In a 10-inch nonstick ovenproof skillet, heat 1 Tbsp. butter over medium heat. Add arugula; cook for 1 minute. Add remaining butter and eggs; immediately reduce heat to medium-low.
Cook for 8-10 minutes until bottom sets and top is partially set. Sprinkle on cheeses; let edges set (1-2 minutes). It should look shiny and uncooked on top, with cheeses still unmelted.
Bake in oven for 8 minutes, until cheeses melts and frittata puffs slightly.
Cut frittata into wedges, serve with side salad which we suggest sprinkling with toasted sunflower seeds. EAT.
Check back here Sunday to find out some interesting facts about Cheese in the “words” post. For instance, I found out that I’m a TUROPHILE. It sounds like a bad thing but it’s really not.