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Easy Make Ahead Frittata Two Ways

Recipe

Frittata Base + Two Flavor Combinations


Yield: 2, 12” frittatas


Frittata Base:
6 oz radishes, roughly chopped
6 oz leeks, roughly chopped
6 oz carrots, roughly chopped
4 oz radicchio leaves, roughly chopped
1.5 oz green onions, sliced
1 oz garlic, roughly chopped
½ oz parsley leaves
 


Directions:


Add the roughly chopped radishes, leeks, carrots, radicchio leaves, green onions, garlic, and parsley to the base of the Vitamix blender. Pulse until the ingredients are finely minced, using the tamper to help facilitate the mincing. Transfer the frittata base to a sealed container and store in the refrigerator until ready to use. The base can be stored for up to 4 days.

 


Butternut Squash, Kale, & Burrata Frittata:
olive oil, as needed
salt and freshly cracked black pepper, as needed
1 lb peeled butternut squash, sliced into 1/8” slices
1 cup frittata base
2.5 oz kale, chopped
8 large eggs
¼ cup whole milk
1 tsp salt
1 ball burrata, drained
2 green onions
1 oz toasted pepitas
 


Directions:
Preheat the oven to 400°F. Heat a large, 12” cast-iron skillet over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot, add the butternut squash slices. Let the squash caramelize on both sides, about 7-8 minutes per side, or until tender. Season with salt and freshly cracked black pepper to taste. Remove the squash from the pan and set aside. Add a little more olive oil to the pan. Add 1 cup of the frittata base to the pan and sauté for 4-5 minutes. Add the kale. Cover the pan with a lid to let the kale steam for about 3 minutes. Remove the lid and continue to sauté the kale until tender and slightly crisp. Season with salt to taste.


Meanwhile, add the eggs to the Vitamix base. Blend on high for 15 seconds. Add the milk and salt. Blend for 15 more seconds until incorporated. Over medium heat, spread the frittata base and kale into an even layer. Arrange the caramelized squash over top. Pour the egg mixture into the pan. Use a wooden spoon to pull the eggs away from the side and allow the mixture to slightly set. Tear the burrata and spread it over the eggs. Bake the frittata for about 20 minutes until golden brown and cooked through. Remove the frittata from the oven and let cool for 5 minutes. Garnish with the green onions and pepitas. Slice the frittata into 8 pieces and serve warm.


Potato & Gruyere Frittata:
olive oil, as needed
salt and freshly cracked black pepper, as needed
1 lb fingerling potatoes, sliced into 1/8” slices
1 cup frittata base

1 tbsp fresh oregano

8 large eggs

¼ cup whole milk

1 tsp salt

4 oz gruyere cheese, shredded

1 handful watercress

2 radishes, shaved
 


Directions:


Preheat the oven to 400°F. Heat a large, 12” cast-iron skillet over medium heat. Add enough olive oil to coat the bottom of the pan. When the oil is hot, add the potato slices. Let the potatoes caramelize on both sides, about 7-8 minutes per side, or until tender. Season with salt and freshly cracked black pepper to taste. Remove the potatoes from the pan and set aside. Add a little more olive oil to the pan. Add 1 cup of the frittata base to the pan and sauté for 4-5 minutes. Stir in the oregano.


Meanwhile, add the eggs to the Vitamix base. Blend on high for 15 seconds. Add the milk and salt. Blend for 15 more seconds until incorporated. Over medium heat, spread the frittata base into an even layer. Arrange the potatoes over top. Pour the egg mixture into the pan. Use a wooden spoon to pull the eggs away from the side and allow the mixture to slightly set. Sprinkle the gruyere cheese over top. Bake the frittata for about 20 minutes until golden brown and cooked through. Remove the frittata from the oven and let cool for 5 minutes. Garnish with the watercress and shaved radishes. Drizzle the watercress with olive oil. Slice the frittata into 8 pieces and serve warm.

 

This recipe was sponsored by our friends at Vitamix. Learn more about the Vitamix Venturist series here.


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