
By Caleb Vankleek
Frittata With Garlic Chantilly
Breakfast shouldn’t just be easy. It can and should be easy and special. What more do you want pal?
Updated at: Thu, 17 Aug 2023 11:34:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
2
Low
Nutrition per serving
Calories641.7 kcal (32%)
Total Fat53 g (76%)
Carbs6 g (2%)
Sugars4.1 g (5%)
Protein33.9 g (68%)
Sodium901.3 mg (45%)
Fiber0.8 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Over medium-high, in a ten-inch (safe oven handle), non-stick pan or cast-iron skillet, heat, olive oil, enough to cover the bottom of the pan. Sear the green onions until they are welted and get some charred; add the sausage and let it sear until most of its fat is rendered and begins to get some color.
Step 2
Add the thyme, sear it, until fragrant. In a bowl, beat the eggs until homogenous, whisk the eggs to incorporate air. Add the salt, heavy cream, whole milk, and add it to the pan.
Step 3
Add the grated pecorino, feta cheese, place it in the oven (convection if possible) for 15 - 18 minutes or until puffed and cooked.
Step 4
Garlic Chantilly: In a medium bowl, place the heavy cream, and whip it constantly until it reaches soft peaks. Grate in the garlic and mix until evenly distributed. Reserve.
Step 5
Let cool down the frittata for one minute and invert to a plate. Add grated cheese, drizzle truffle oil (optional). Slice it like a pie, place it on a plate, add one quenelle of the garlic chantilly on top, garnish with chives, black pepper, and flaky salt.
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