Episode 03: Can a frittata change your life? Simple home cooking tips for the best brunch!
Sonya tells Kari all about the life-changing frittata made by her chef friend, Lauren Chandler. Who knew this simple egg dish could be so delicious with a few key, unexpected, ingredients?
Frittatas and egg casseroles are the perfect dishes to feed a crowd during the holiday season, or really any time of year. Kari and Sonya also talk about Kari’s breakfast egg casseroles, and the benefits of having a dish you can make the night before, and easily pop into the oven in the morning.
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Links to Lauren Chandler’s reference recipes + her notes about the frittata:
Bon Appetit’s - How to Master Frittata for a Crowd, as was as their How to Make a Perfect Frittata: Rules to Follow and Mistakes to Avoid
Lauren adds: “This was the jumping-off point. They say any dairy, but I used 1/2-cup of heavy cream per dozen eggs. The creaminess was definitely also due to the heavily caramelized onions. Also, I added 3/4=cup shredded Tillamook cheddar per dozen eggs, as well as herbs.”
Links to our favorite related recipes:
Kari’s family’s Breakfast Casserole
Melissa Clark’s Green Strata with Goat Cheese and Herbs
Marcella Hazan’s Bolognese Recipe
The kind of quiche Sonya grew up with, from Peas Love & Carrots