Don't Fret Your Morning Frittata

This is my own rendition of a frittata, inspired by the ones I used to sell at Que Sera Sarah, the best gourmet shop Nantucket ever had. Three cheers for my dear friend Sarah Leah Chase!

Serves 10 to 12

  • 1 large red onion, finely chopped
  • 2 scallions, thinly sliced, white and green parts
  • 4 cloves garlic, minced
  • 1 yellow squash, cut lengthwise and cut into 1⁄4” slices 1 zucchini, cut lengthwise and cut into 1⁄4” slices
  • 1 red bell pepper, seeded and chopped
  • 1 orange bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 12 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon sugar
  • 1 tablespoon Lawry’s seasoned salt
  • 2 teaspoons white ground pepper
  • 2 cups stale French sourdough bread, cubed into small pieces
  • 1 cup thinly sliced potatoes
  • 8 ounces cream cheese, cut into small pieces
  • 11⁄2 cups grated Gruyere or Asiago cheese (or one 12-ounce bag grated 4-cheese blend) 1⁄2 cup crumbled goat’s cheese
  • 1 cup julienned raw spinach
  • 1/8 cup julienned fresh basil
  • 1/8 cup fresh dill, chopped
  • 1/8 cup fresh cilantro, chopped
  • 1⁄2 teaspoon Tabasco
  1. Preheat the oven to 350oF. Spray the bottom and sides of a 10-inch springform pan with nonstick spray.
  2. In a large bowl combine all of the vegetables, cubed bread, and potato slices. In a medium bowl whisk together the eggs, cream, sugar, salt, pepper, cheeses, spinach and herbs and spices. Pour the egg mixture into the vegetable mixture and stir to combine.
  1. Pour the mixture into the pan and place the pan on a foil-covered baking sheet (this will keep the oven clean). Bake for about 1 hour. Cover the top with foil and bake for an additional 30 minutes. When done, the frittata should puff up like a cake.
  2. Let the frittata cool for a few minutes before slicing.
  3. The frittata can be served hot, at room temperature, or it is even good cold.