Frittatas are one of our favorite dishes to serve at brunch on Sunday mornings. They can be made in advance and rewarmed or made day of. The use of heavy cream makes the custard incredibly smooth and never rubbery.
Ingredients
2 stalks green garlic or 4 cloves garlic
12 eggs
1 cup heavy cream
1 tsp salt
1 bag spinach
4 oz goat cheese
Method
Heat oven to 325F
Slice the green garlic thinly
Whisk the eggs, cream and salt until smooth
In a large frying pan, heat a glug of oil or knob of butter over medium heat
Add the green garlic and cook until fragrant but not browned
Add the spinach and toss to combine allowing the spinach to wilt slightly
Pour the egg mixture over the spinach
Dot the goat cheese all over the frittata
Transfer to the oven and bake until the egg custard is set in the center (about 15 minutes)
Remove from the oven and cut into 8 or 10 slices and serve