Vegetable Frittata

Spring is here! And what better way to spend a sunny spring morning than doing brunch while the slopes and trails soften up. Invite a crowd, then serve up a veggie frittata. You could even make it the day before and refrigerate.

Roast a container of cherry tomatoes at 400 for thirty minutes then set aside. Turn down the oven to 350 and heat three tablespoons of butter in a cast iron pan over medium heat. Next, quarter and slice three russet potatoes, generously salt and pepper, then sauté until they’re brown and tender. Remove from the heat and stir in four cups of chopped kale.

In a large bowl, whisk together 20 eggs, a cup of heavy cream, a tablespoon each of garlic and onion, a cup of shredded cheddar, and salt and pepper. Stir the egg mixture into the pan with the potatoes and mix gently. If the pan isn’t filled to the top, simply add some more scrambled eggs.

Over the top, place the roast cherry tomatoes, ¾ of a cup of sliced chevre, and a quarter cup of chopped basil. Then, with a steady hand, put the pan in the oven and bake for approximately one hour. You will know that the frittata is done when it does not jiggle when you shake the pan.

By the time you mix the Bloody Mary’s it will be ready to serve.