The perfect brunch offering, this beautiful frittata is filled with meat and vegetables and topped with delicate edible flowers and served with a creamy dressing. Kids love “decorating” this dish.Prep Time: 15 Minutes, Cook Time: 20 Minutes
1lbground turkey or minced sausage
3/4cupshredded greens (spinach or cabbage)
1cupcherry or grape tomatoeshalved
1/4cupchiveschopped, with a few set aside for the "bouquet"
1/4cupgrated cheesewe prefer gruyere
(optional) herbal hydrosolwe used lemon thyme
herbs & flowers for the "bouquet"fresh violets, Italian parsley, chive bulbs, basil etc.
1/4cupskim milkto desired consistency
salt and pepper to taste
Sauté onion on medium heat. Add in ground turkey or sausage and continue to cook.
Add in garlic, shredded greens or cabbage, chopped kale, and chives and sauté until everything is cooked.
Add salt and pepper to taste.
Lightly coat a casserole dish in olive oil.
Whip 18 eggs in a bowl and pour it into the casserole dish and spread in sautéed mixture.
Add fresh diced tomatoes, chopped basil, parsley, chives, and cheese.
Add LOTS of salt and pepper.
Pop it in the oven on 375 for twenty minutes.
Once out of the oven, cut around the sides so it doesn't stick.
Do the "double flip," by putting a cutting board on top of the dish and flip upside down. Then flip it back over right side up on a separate cutting board!
Arrange a "bouquet" of herbs + flowers on top.
Carefully slide it onto a baking sheet and put back in the oven for a few minutes to cook the bouquet into the top of the frittata.
Pull it out again and do the “double flip” again, using a serving platter or pretty cutting board for the landing spot for the final flip.
Grate a little bit of cheese on top and serve with a dollop of the creamy dressing on the side.
Mix all ingredients together, adding milk in slowly until you achieve your desired consistency.