Greg Ehrlich is a chef and food enthusiast based in Seattle, WA. When not cooking, he enjoys the mountains, water skiing, making music with friends and napping.

Baked Frittata

Breakfast on tour typically consists of a cup of coffee, and a pastry, if you are lucky. We stock our bus with cereal but due to limited space keeping milk on hand isn’t even easy. I wanted to make a breakfast that was easy to reheat and that would fill band members up. I settled on baking a frittata. We had a few veggies on hand and roasting them up with be easy enough. Frittatas are great for left overs in your fridge – veggies, chunks of chicken, ham, whatever…just toss it in!

Baked Frittata with Roasted Veggies, Ricotta and Rosemary
9 eggs
1/2 c cream
1/2 bellpepper
1/2 red onion
1/2 c ricotta cheese
1/2 c grated parmesan cheese
1 t salt
1 t pepper
1 T olive oil
rosemary sprigs

Julienne bell pepper and onion into wide strips. Coat in olive oil, pinch of salt and pepper. Roast bell pepper and onion until carmelized in baking dish at 425. Remove. Reduce oven to 350. Line 9″ square baking dish with parchment paper. Whisk eggs and slowly add cream. Whisk in parmesan cheese. Place veggies in baking dish, pour egg mixture over veggies. Using a large table spoon, drop dollops of ricotta into mixture.

Place springs of rosemary on top. Bake at 350 degrees until eggs have set.

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