By David Cohen
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 and then serve up The Sweet Spot’s veggie frittata. Here’s how they do it:
Roast a container of cherry tomatoes at 400 degrees for 30 minutes and then set aside. Turn down the oven to 350 degrees and heat 3 tablespoons of butter in a cast-iron pan over medium heat. Next, quarter and slice three russet potatoes, generously salt and pepper and then saute until they’re brown and tender. Remove from the heat and stir in 4 cups of chopped kale.
In a large bowl, whisk together 20 eggs, 1 cup of heavy cream, 1 tablespoon each of garlic and onion, 1 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 roasted cherry tomatoes, ¾ cup of sliced chevre and 1/4 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 marys, it will be ready to serve.