#EssentialRecipe => Spring Frittata

One of my favorite ways to serve eggs, the cast iron frittata. Boil a few baby potatoes. Cook to slightly before al dente (about 7 min if quartered.)

Put a castiron pan on medium heat with a little avacado oil in the bottom, while your oven’s broiler heats up on a medium to low setting.

Mix 4 eggs in a bowl and pour them into the pan. You should hear a sizzle. start loading in your ingredients: quartterd potatos, tomato wedges, baby spinach leaves, shallotte slices and finely shredded granna padano, or your favorite cheese. Cook under the broiler for 3 or 4 minutes until golden brown and puffed up. sprinkle with lemon zest, olive oil and a touch of redwine vinegar. Serve with any of our Jonny Hetherington Essentials Hot Sauces depending on the season. Peach for spring, Pineapple for Summer and Beet for Fall.


Voila! Essential spring frittata.

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