have I got a great one for Sunday brunch not a kiche but a fata and the best part about that is you don't have to deal with the crust let's get cooking with style the great thing about making a frittata instead of a kiche is you don't have to worry about having a nice flaky crust you can do it kind of on the lar or spur of the moment so we're going to start with our eggs I've got eight eggs in here beaten I'm going to add some cream or half and half to that you could use whole milk if you want a
nd I'm going to season this just with a little pinch of kosher salt and some fresh Cracked Pepper and this is going to be kind of the the binder for all my ingredients so I've got my hand pan on medium heat here now and we're going to do a little prep first we're going to sauté a little bit of the garlic and green onions just to open up the flavor in those ingredients not a lot just a little I'll put the green onions in first and then we're going to put in about 2 tablespoons of garlic and this
is only going to be like about 30 seconds of sautéing that so now I'm going to take two my eggs half the feta cheese that I have I'm going to put that in there give that a little whisk I'm going to throw in my ham now this is Pudo you could could use just regular ham if you'd like give that a little bit of a mix and then now to My Pan goes most of my ingredients in this bowl okay and then now we'll put in our spinach and I've chopped this this is the baby spinach artichokes hence the uh Mediterr
anean type of uh fata and then our tomato sliced in half and then we're going to mix this around just a little bit to get it Incorporated and what I'm going to want you to do is bring this kind of not to a boil but to a point where we're seeing the edges bubble up a little bit I'm going to mix this down so all the cheese and ham and tomatoes and spinach are all evenly dispersed inside this cast iron pan and really a cast iron pan is the best pan to use for this all right we're going to let that
come to just a little bit of a simmer here and let those edges start to Bubble up a little bit I've got this on a medium high heat now you got to be patient for about 2 or 3 minutes all right let me just show you how what I mean by bubbling around the edge it's not a lot but if you look kind of closely right there you can kind of see it bubbling around the edge I'm just going to take my knife and run it around just enough to kind of score the outside of the Pata and then I'm going to finish it o
ff with the rest of the feta cheese here and we're going to pop this in the oven for about 20 minutes at 350° let's take a look at our Pata and it looks like it's perfect get this out I'm going to let this rest for about uh 10 15 minutes but what you want to do is stick a knife in and if it comes out dry like that you know your Pata is done I've let the frittata rest for about 10 minutes and I mean take a look at that and we didn't have to do you know like a ky and have the crush this thing's re
ady to go let me plate it up for you and I'm going to do it Molly's way we're going to cut it into six if it was me I would cut it into uh quarters but she won't have that so we go like so let's get this last slice in here now we've got it into six I'm going to Plate it up we're going to decorate it just a little bit too my wife Molly always likes a little something extra and we've got these beautiful hos avocados we'll fan that right across the top pretty easy to do you just you know cut it int
o quarters a nice dollop of sour cream on top of that and then of course a a little bit of parsley to add contrast all right now there you go a nice little fata if you let this chill it's great for lunch make a little salad on the side or maybe a baguette uh but for your holiday Sunday brunch this is a great way to go if you'd like this recipe for the frittata go to cbs8.com recipes I hope you enjoy this one
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