There are a few things that are crucial to making an epic frittata...

1. Sauté your vegetables before adding the eggs (helps remove excess liquid and build flavor)

2. Whisk your eggs before adding them into the pan (aerates and helps keep the frittata fluffy)

3. Cook your eggs low and slow (because no one wants tough bubblegum textured eggs)

4. Slow the cooking process of the eggs by adding fat (milk, sour cream, or butter) in 2 stages

The frittata you are about to make incorporates all 4 principles, resulting in what could be your favorite frittata of all time. Great thing is, you don't need these veggies, herbs or cheeses, you can use whatever you have lying around.

This recipe proudly features some of my favorite OXO products including their garlic press, salad spinner, mixing bowls, frying pan and whisk.

Also, it goes without saying that a frittata is the very best egg dish to serve your buds for brunch. It’s easy to make for lots of people, it’s beautiful and you don’t have to eat it right away in order for it to be great. I recently served it to a group of my lady friends for a fun blogger brunch and it was a HUGE hit. Of course, it can’t be served alone for brunch so I also prepped some rosemary smashed potatoes and my horseradish and arugula salad. If you want to see some pics from the brunch, scroll to the bottom!

INGREDIENTS:

• 2 tablespoons olive oil

• ½ yellow onion, chopped

• 1 small butternut squash, with skin removed and diced into ½ inch cubes

• 1 ½ teaspoon salt

• 3 cloves of garlic, minced

• 1 bunch of chard, washed and cut with stems separated from leaves

• 10 eggs

• ½ cup whole milk

• ¾ cups mozzarella (or any cheese you have on hand), shredded

• 2 ounces goat cheese (plus a little extra for the top of the frittata)

• 1 tablespoon of parsley, chopped

LET’S COOK:

1. Preheat oven to 450 degrees

2. Heat half of the olive oil in a 9 inch-ish pan over a medium flame

3. Saute onion, butternut squash and a big pinch of salt, for 5 minutes until the onion becomes translucent

4. Add in the garlic (followed by a touch more salt) and stir

5. Thinly slice the stems of the chard and add those into the mix

6. Once the butternut squash is soft (about 8 minutes or so) chop up the chard leaves and add those in with another big pinch of salt

7. Remove all the veggies from the pan and set them aside in a mixing bowl

8. Whisk the eggs with the remaining salt and half of the milk

9. Pour the rest of the olive oil into the pan and reduce heat to low

10. Add in the eggs and constantly move them around until they begin to set

11. When they set they will begin to look a tiny bit like a very lose cottage cheese

12. At this stage add in the rest of the milk, all of your veggies and cheese

13. Mix it well to evenly distribute the cheese and veggies

14. Use a spatula to smooth out the top, as if you were smoothing frosting onto the top of a cake

15. Move the pan to the oven and cook for 20-25 minutes until the center is set and there is some caramelization happening around the outside of the frittata

16. Let the frittata sit for a few minutes, as it will continue to firm up

17. Carefully lie a plate upside down on top of the pan and use oven mitts to invert the frittata onto the plate

18. Top with goat cheese, sea salt and anything else you’ve got lying around

19. You can also eat the frittata right out of the pan if you’re nervous about flipping it

[SERVES 6]

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