In the Kitchen: Easter Brunch Frittata

We’re making an Easter Brunch Frittata with Chef John Granata of Camille’s.

18 Eggs
¼ cup heavy cream
¼ cup Parmigiano Reggiano (grated)
¼ cup olive oil
1 tbsp. butter
1 lb. trimmed asparagus (cut into ½ inch pieces)
1 small onion (sliced)
1 large baked potato (cooked, skinned and diced)
1 lb. sweet Italian chicken sausage
1 cup of Fontina or cheddar cheese (shredded)
2 tbsp. scallions (chopped)
Salt & Pepper


easter brunch frittata
Preheat oven to 425 degrees.

You will need a 12 inch nonstick sauté pan and a 12-14 inch round platter.

Heat olive oil and butter on low flame in pan. Add sausage and begin to brown.

When the sausage begins to brown, add onions and asparagus. Cook until meat is cooked and vegetables are wilted. Add potatoes and cook an additional 5 minutes.

Whip together eggs, cream, grated cheese, salt and pepper in a large bowl.

Add egg mixture to sauté pan. Stir around to even everything out. Place sauté pan in the pre heated oven for 30 minutes or until the center is solid. Top with shredded cheese the last 5 minutes.

Remove from oven and let rest for at least 20 minutes.

Shake the pan to feel the frittata release from the pan.

Place the platter over the top of the pan and place a damp towel on top of the platter.

Quickly and evenly turn the pan onto the platter and remove the pan slowly.

Sprinkle the top with scallions to garnish.

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