Ellen Bennett, founder and CEO of Hedley & Bennett, celebrates her big Tasty debut with a colorful brunch spread. It's bound to bring your favorite people together.
Cook Time
23 minutes
Total Time
38 minutes
Yield
6 servings
Ingredients
Frittata
8 large eggs
½ cup heavy cream (120 mL)
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper, plus more to taste
¼ cup crumbled goat cheese (30 g), plus more for topping
3 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 large handfuls tortilla chips
¼ cup fresh cilantro leaves (10 g)
For Serving
crumbled goat cheese
fresh cilantro leaf
flaky sea salt
olive oil
salsa verde
avocado, sliced
pickled vegetable
mexican crema
white onion, thinly sliced
crushed red pepper flake
pepita
lime wedge
Nutrition Info
Calories 436
Fat 36g
Carbs 15g
Fiber 1g
Sugar 1g
Protein 14g
How to Make It
1. Step
Preheat the oven to 350°F (180°C)
2. Step
In a large bowl, whisk together the eggs, cream, salt, and pepper until fully combined. Add the goat cheese and whisk to incorporate.
3. Step
Melt the olive oil and butter together in a 10-inch (25 cm) cast iron skillet over medium heat. Add the egg mixture and sprinkle the tortilla chips, more goat cheese, and the cilantro leaves on top. Season with black pepper. Cook for 4–5 minutes, until the eggs begin to set and start to pull away from the sides of the pan.
4. Step
Transfer the frittata to the oven for 16–18 minutes, until the eggs are fully set and puffy.
5. Step
Let the frittata cool slightly, then top with more goat cheese, flaky salt, black pepper, olive oil, and cilantro. Slice and serve with salsa verde, pickled vegetables, avocado, and other toppings of choice.
