The Perfect Baked Frittatas for Your Next Brunch

Brunch will always be my favorite. It’s truly one of the best things about the weekend, it’s a time to savor, relax and spend time with your favorite people while eating some of the most delicious dishes. Aside from omelets which are synonymous with brunch, my absolute favorite egg-related dish has to be the frittata. While it’s often considered a ‘crustless quiche’ there is so much more to the dish than simply eggs and delicious savory elements.

This particular frittata features two kinds of cheese, Asiago Fresco PDO and Goat Mozzarella. When l researched on which cheeses worked well with Asiago, goat cheese was one of the top contenders. You can go so many routes with goat cheese. If you want a more creamy textured cheese, definitely go for a whipped/spreadable goat cheese. Since I wanted a cheese that was similar in texture to my Asiago Fresco PDO, I opted for a goat mozzarella which was absolutely the right choice.

The savory elements for this dish come from spring onions and minced garlic that are sauteed with fresh spinach. I toyed with the idea of adding pancetta or diced ham to this frittata, which you can absolutely do, but in the end, I decided against it. It was perfectly delicious as it is!

— Asiago Fresco PDO —

Asiago Fresco is commonly enjoyed as a table cheese with fresh grapes, Asiago Fresco is only aged 20 days before it’s ready to be enjoyed. This cheese has a delicate nutty flavor that is common with Asiago cheeses and a ‘milky’ aroma as this cheese is made with whole cow’s milk. In addition to serving this cheese with fresh fruit, it can also be enjoyed in frittatas or grated over baked asparagus for a savory side dish.

Baked Frittata

Ingredients —

• 9 large eggs
• 2 tbsp milk
• 1/3 cup grated Asiago Fresco
• 1/2 cup shredded goat mozzarella (or regular mozzarella)
• 2 tbsp EVOO
• 3 spring onions (chopped)
• 1 tbsp garlic (minced)
• 1 container spinach
• Pinch of salt

Directions —

1. Preheat oven to 400F.
2. Whisk together eggs, milk, and a pinch of salt. Set aside.
3. Heat 2 tbsp of olive oil in a skillet on medium heat. Add onions, garlic, and spinach. As the spinach begins to wilt, mix with the onions and garlic. Set aside and allow to cool slightly.
4. Butter (we used goat butter) in your individual baking dishes, we used the Creme Brulee Dishes from Crate and Barrel. Place buttered dishes on a baking sheet.
5. Once the spinach mixture has cooled slightly, add the spinach mixture to your baking dishes. Pour egg mixture over top of the spinach mixture. Be careful not to overfill the baking dishes.
6. Place the baking sheet in the oven for 25 minutes until the top is golden and the center of the frittata is set.
7. Serve.

The Asiago Fresco PDO cheese was provided by my friends at Sopexa and APO Agriform. All thoughts and opinions are my own.