In February I had the pleasure of spending the night in one of St. Augustine's finest B and B's: the historic Inn on Charlotte. (Read about that adventure here.) They do a mighty fine breakfast and Rodney Holeman, the new owner, agreed to share one of his recipes.
The great thing about this fritatta recipe is its versatility. Rodney offers 5 alternatives for changing the cheesy delight to accent, say onions or olives. He also gives quantities for various numbers of servings, very useful when you have house guests or are planning a brunch. Of course, the best way to taste this recipe to spend a night at the Inn.
Read this and other food blog articles posted on Wanderfood Wednesdays.
The Inn On Charlotte Frittata
*and many of its variations!
For 2 to 4 guests – 8’’ frittata skillet
¼ cup half and half
¼ tsp salt
¼ tsp pepper
1 TBS chives
½ cup grated Swiss cheese
½ cup grated parmesan cheese
½ cup potato, cut into thin slices
For 10 quests – 8” and 10” frittata skillets
¾ cup half and half
1 tsp salt
1 tsp pepper
3 TBS chives
1 ½ cup grated Swiss cheese
1 ½ cup grated Parmesan cheese
1 ½ cup potato, cut into thin slices
For 16 quests – 8”, 10”, 12” frittata skillets
1 ½ cup half and half
2 tsp salt
2 tsp pepper
6 TBS chives
3 cups grated Swiss cheese
3 cups grated Parmesan cheese
6 tsp olive oil
3 cups potato, cut into thin slices
If using more than one skillet, divide evenly between them.
In a skillet, boil the potatoes until tender. Spray the non-stick frittata skillet(s) with cooking spray (PAM) and spread the boiled potato slices over the bottom of the skillet(s). Sprinkle ½ of the cheese onto the potatoes. Wisk together eggs, cream, seasonings.
Add egg mixture to skillet(s), sprinkle remaining cheeses over top. Bake in 375 over for about 20 minutes or until top is nicely browned and the frittata has puffed up. Cut into wedges and serve.
Add to the egg mixture: 1 small sweet green pepper, dices and 1 small sweet red pepper diced and lightly sauted in butter. Adjust to meet the additional skillets as needed. Example for three skillets you would need a larger peppers.
Slowly saute a large chopped Spanish onion and add to eggs before cooking.
Peel, deseed and chop (or get a can of chopped tomatoes), and sauté lightly in olive oil. Add eggs along with a small can of sliced ripe olives.
Saute a cup of fresh slices mushrooms. Add a cup of fresh or frozen cooked spinach. Add to egg mixture.
Add a can of chopped green chilies, and substitute Monterey jack for the swiss cheese. Serve with Salsa and sour cream.