Frittata With Garlic Chantilly

Breakfast shouldn’t just be easy. It can and should be easy and special. What more do you want pal?

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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.