Steamboat’s Yampa Valley Kitchen serves up a recipe for a garden-fresh frittata perfect for lazy brunches, patio picnics, or wherever your statecation takes you.
Yampa Valley Kitchen’s Garden Frittata Recipe
Ingredients
- 6 large eggs
- ⅓ c. cream
- 1 tsp. salt
- 1 tsp. fresh lemon juice
- 1 tbsp. unsalted butter
- ½ c. red bell pepper (medium dice)
- ½ c. cherry tomatoes (cut in half)
- 1 c. arugula
- ½ c. gruyere (shredded)
- ½ c. goat cheese
Garnishes (optional to mix and match)
- heirloom cherry tomatoes
- radish slices
- goat cheese
- pea tendrils
- any herbs you like (such as fennel fronds)
Directions
- Preheat oven to 400.
- Whisk eggs, cream, salt, and lemon juice until smooth and even texture.
- Melt butter and coat 8-inch non-stick frying pan.
- Add peppers, tomatoes, and arugula evenly on bottom of the pan.
- Add egg mixture.
- Add cheese to the egg mixture.
- Bake 10–12 minutes, or until edges are set and top is lightly browned.
- Garnish.
“This dish is inspired by the peak summer ingredients that grow in our beautiful garden outside Yampa Valley Kitchen.”—chef Joseph Campbell, Yampa Valley Kitchen
