Kimchi Cheddar Frittata
A frittata is the most versatile dish—I love it obviously for breakfast or brunch where it can feed a crowd—but I also love it for dinner over some steamed rice and drizzled with chili crisp. Delicious!
Note: If you don’t have an oven-safe pan, pour mixture into a baking dish before baking.
Serves 3-4
INGREDIENTS
6 large eggs
1 cup whole milk
1 cup grated sharp cheddar, divided
1 bunch scallions, thinly sliced, white and green parts separated
1 tablespoon neutral oil
½ pound breakfast sausage, casings removed if any
2 ounces baby spinach (about 2 cups, packed)
1 cup kimchi, drained and chopped
Chili crisp, for serving (optional)
Kosher salt and freshly ground black pepper
METHOD
Preheat oven to 425F.
To a medium bowl, add eggs and milk and beat until combined. Stir in half the cheddar and the scallion greens (leave some aside for garnish). Season with salt and pepper and set aside.
In a 10” cast iron skillet (see note) or other oven-proof pan over medium high heat, add olive oil. When shimmering, add sausage and brown, using a wooden spatula to break up into bite sized pieces—about 3 to 5 minutes.
Turn heat to medium and add scallion whites, spinach and kimchi and sauté until spinach is starting to wilt—about 2 minutes. Stir in egg mixture and use spatula gently stir to combine everything for about 10 seconds or so.
Sprinkle top with remaining cheddar, then carefully place in the oven and bake until golden brown, just slightly puffed, the center is set and the sides are pulling away from the pan—about 15 minutes.
Let cool for 10 minutes, then garnish with remaining scallion greens, slice and serve.
Note: If you don’t have an oven-safe pan, pour mixture into a baking dish before baking.
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter