This is a hearty frittata perfect for a weekend brunch or even make-ahead weekday breakfasts. It has become my go-to centerpiece for weekend brunch spreads lately, and it's been a crowd pleaser. Chimichurri and manchego lend a bold flavor, while cauliflower, potatoes, and pumpkin seeds give it a nice bite. This is a frittata capable of getting us through the last bit of wintry weather, and I'm hooked. I think you will be too when you try it!
A Brunch Frittata with Chimichurri
Inspired by A Tasty Frittata from 101 Cookbooks
Notes: I add Dijon mustard and apple cider vinegar to all of my frittatas. They give a rounded flavor boost to the frittata, but you cannot detect their individual flavors.
- Knob ghee (or extra-virgin olive oil)
- 1 red onion, halved and sliced
- 3 cups (380 grams) cauliflower, cut into small bite-size pieces (~1 small cauliflower)
- 6 small oblong or fingerling-shaped potatoes, thinly sliced
- 8 large eggs
- 1 Tbsp. Dijon mustard
- 1 tsp. apple cider vinegar
- 1/4 tsp. salt + freshly ground black pepper
- Manchego cheese, grated
- Few handfuls (~1/3 cup) pumpkin seeds
- Chimichurri (recipe below)
- Heat oven to 450°F (232°C)
- Heat ghee in a large cast-iron skillet over medium high heat. (Have a lid that will fit the skillet on standby.) Add onion and saute for a minute. Add cauliflower and potatoes and toss around to coat in fat. Generously season with salt and pepper, reduce heat to medium, and cover skillet with lid to steam vegetables. Cook 8 minutes, stirring a few time to make sure they are not sticking.
- In the meantime whisk together eggs, Dijon, vinegar, salt, and pepper in a mixing bowl until well combined.
- When vegetables are cooked, remove from skillet onto a plate; set aside. Return skillet to heat, and reduce heat to between medium and medium-low. Add egg mixture and cook 7-9 minutes, or until mostly set with a little liquid still on the surface. To help this process along, when edges begin to firm up (about 4 minutes in), run a thin spatula around, lifting the edges and tilting pan so the uncooked eggs run underneath.
- Scatter the cooked vegetables over the eggs, pushing down gently, and place skillet in oven. Cook for 8 minutes, or until eggs are puffed.
- Remove skillet and scatter around manchego (as much as you'd like) and pumpkin seeds. Return to oven for another 2 minutes, until cheese is melted and pumpkin seeds are lightly toasted.
- Let cool slightly before serving so it's easier to slice. Drizzle with chimichurri and serve remaining sauce at the table.
Notes: Chimichurri is an herb-heavy vinegar sauce that is best made from instinct. Use below measurements as a guide and taste after blending, adjusting as needed to balance acidity, spicy, and sweet notes. Honey and cumin are great neutralizers and used here to round out an overly sharp or acidic sauce. If you're sensitive to heat, use 1/2 chili or 1/4 tsp. red pepper flakes to start.
- 1 large clove garlic
- 1 small bunch cilantro (with tender stems)
- 1/2 bunch dill
- 2 tsp. red wine vinegar
- Juice of 1/2 small lemon
- 1 tsp. honey, or more to taste
- 1 red chili (or 1/2 tsp. red pepper flakes), less if sensitive to heat
- 1/3 cup extra-virgin olive oil
- Few pinches ground cumin
- 1/4 tsp. salt
- Add everything to a small food processor and blend until smooth. Taste and adjust as needed.