Serves: 6Prep Time: 10 minutesCook Time: 20 minutes
MICHAEL: Kristine, you had me at feta! I probably eat some form of frittata for breakfast about three times a week, and when you put a Mediterranean twist on it, oh honey, I’m in heaven. What I love about a frittata is that it really is the most delicious way to clean out your fridge. You’ve got leftover sausage and broccoli: frittata! Last night’s fajita fillings: frittata! It’s a fantastic way to reimagine your leftovers, and there are so many interesting flavors packed into Kristine’s, it’s no wonder she came out on top, winning the title of Baroness of Breakfast!
1 tablespoon olive oil
3 slices of pancetta, cut ¼-inch thick
1 sweet potato, peeled and cut into ½-inch dice
¼ Vidalia onion, peeled and diced
1 rosemary sprig, leaves only, chopped
6 cups spinach
8 eggs
¼ cup half-and-half
Kosher salt and ground black pepper, to taste
⅛ teaspoon nutmeg
¼ cup feta cheese, crumbled, plus more to garnish
1. Preheat oven to 425°F.
2. Place a nonstick skillet over medium high heat. Add the pancetta with a tablespoon of olive oil and cook until fat renders, about 4 minutes.
3. Add the sweet potato, onion, rosemary, and a sprinkle of salt and pepper. Cook until potato softens, about 8 minutes. Add the spinach and cover until wilted.
4. Remove half of the spinach-potato mixture from the pan and set aside.
5. Beat eggs with half-and-half and a pinch of salt and nutmeg. Add the eggs to the pan, mix with a spatula, and then add the reserved potatoes and spinach to the top of the semi-scrambled eggs.
6. Top with the feta. Bake until eggs are firm, about 5–8 minutes. Sprinkle with additional Feta and cut into wedges to serve.
VIEWER TIP: The Chew viewer Jenn from Delaware has a great tip for keeping bugs and dust or sand out of your drink when throwing an outdoor brunch! Just take a cupcake liner and cut a tiny hole in the center at the base. Then push a straw through the hole. Turn the liner upside down and place it over the top of your glass as a lid for your drink. You can also customize the liners by writing your guests names right on top so that you have no trouble keeping up with your cocktail.—Clinton