Keeping guests well-fed and happy is the key to a house full of holiday harmony. When Melissa Pasanen, writer for the Savorvore section of the Burlington Free Press, stopped by the VPR Cafe, she suggested some brunch ideas that she learned from savvy experts.
In true local fashion, Pasanen uncovered how to treat leftovers from bigger holiday meals as "new ingredients" to create fun and easy brunch fare. Below is the recipe for Baked Frittata.
Baked Frittata for a Crowd
Loosely adapted by Melissa Pasanen from Chef Nathan Moore, The Gleanery, Putney
1 tablespoon olive oil
2 cups thinly sliced and cleaned leeks, white and light green parts, or 1 cup diced onions
2 teaspoons coarse salt, divided, plus more to taste
Freshly ground black pepper, to taste
2 cups diced cooked turkey, ham or sausage
1 to 2 teaspoons smoky, mild chili powder or smoked paprika
2 cups cooked green vegetables or tightly packed raw, leafy greens such as spinach or chard (if larger leaves, slice into ribbons)
2 cups cooked diced sweet potatoes, squash, potatoes or even wild rice or other grain
14 to 16 eggs (depending on the volume of other ingredients)
½ cup plain yogurt
Pinch grated nutmeg
1 ½ cups grated or crumbled cheese, such as smoked cheddar, gruyere or fresh goat cheese
Heat oven to 350 degrees. Lightly grease a 9 by 13 baking pan. In a medium skillet set over medium heat, heat olive oil and add leeks or onions with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until softened and golden, about 5 to 7 minutes. Add meat along with chili powder or paprika and sauté, stirring occasionally, just until lightly colored, 3 to 4 minutes. Scrape mixture into prepared pan. If using raw greens like spinach, toss briefly in skillet to wilt and add to prepared baking pan. Add remaining ingredients such as diced sweet potatoes and cooked green vegetables and stir to mix evenly. In a medium bowl, whisk eggs with yogurt. Season egg mixture with remaining teaspoon salt, pepper and a pinch of nutmeg. Stir in 1 cup of grated cheese. Pour egg mixture evenly over meat and vegetables in baking pan. Scatter remaining ½ cup cheese over top of frittata. Bake 40-45 minutes until browned and completely set; a knife inserted in the center should come out clean. Rest frittata for about 5 minutes before cutting into wedges and serving. Serves 10.
