Quick Frittata using Kerrygold Cheddar and Sun Dried Tomatoes

posted on: Monday, February 21, 2011

The first time I had frittata I was on the plane to Hawaii. It was this past Christmas and all four of us were packed into three seats and we were lucky enough to be on Hawaiian airlines, the only airlines I know that still serves food on domestic flights. Surprisingly, the frittata was edible, almost good. I figured that anything that could still taste good on an airplane had to be totally delicious on the ground. Once I started researching frittatas I found out that it is basically a quiche without the crust. We are huge quiche fans so I figured the frittata would go over well with the entire family. Also, since most of the work for making a quiche is making the crust it would be a quicker recipe.
Once I made the frittata, I realized that the texture is something of a cross between a quiche and an omelet. And like both of those you can add all sorts of veggies, cheeses, or meats laying around in your fridge. I made it with Kerrygold cheddar, palm hearts, and sun-dried tomatoes. Most of the flavors were mild which brought out the nice rich taste of the Kerrygold cheese. Feel free to mix and match fillings based on your own preferences. Next time I make it I will try it with some spinach, mushrooms, and sausage. 
Kerrygold is the sponsor for this month's cook off and I'm grateful for them for their willingness to sponsor and for the quality products they make. Hawaiian airlines should use Kerrygold cheese and butter in their airplane food, don't you think?

(printable version)
6 eggs
½ cup heavy cream
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil
2 cloves garlic, peeled and minced
½ cup sun-dried tomatoes, drained
1 jar palm hearts, drained and diced
1 ½ cup grated cheddar cheese

  1. Preheat the oven to broil.
  2. In a large bowl whisk the eggs, heavy cream, salt and pepper.
  3. Add the grated cheese and sun-dried tomatoes and mix.
  4. Heat the olive oil in a 10 inch cast-iron skillet over medium heat and add garlic cloves and palm hearts and cook for 1-2 minutes.
  5. Pour in the egg mixture and cover and cook for 5 minutes, stirring occasionally.
  6. Put it in the broiler and cook for 3-5 minutes until the center is firm. Be careful with broilers because they can burn things quickly. 
  7. Once you remove it, it will set a little more as it cools down. Serve for breakfast or as an entree for lunch or dinner with a side of green salad.


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