Cheese Frittata Recipe

This Cheese Frittata Recipe is great when prepared in a cast-iron skillet.

| October 2013

  • This Cheese Frittata Recipe is best when prepared in a cast-iron skillet
    Photo Courtesy Skyhorse Publishing
  • β€œThe Joy of Cheesemaking,” by Jody M. Farnham and Marc Druart, offers all you need to know about the cheese making process β€” from how to make cheese to which wines pair best with each kind.
    Cover Courtesy Skyhorse Publishing

The Joy of Cheesemaking (Skyhorse Publishing, 2011), by Jody M. Farnham and Marc Druart, offers easy-to-understand instructions to produce healthy, homemade cheese. Beautifully illustrated with gorgeous photographs, this comprehensive guide includes a basic overview of cheese making and aging, from the raw ingredients to the final product. The clear guidance and convenient glossary allow the reader to learn all about the cheese making process, from creating to choosing it, as well as pairing it with the right wines. The following Cheese Frittata recipe comes from Chapter 8, "Aging.”

You can purchase this book at the GRIT store: The Joy of Cheesemaking.

More from The Joy of Cheesemaking:
The Joy of Cheesemaking
Mossend Blue Cheese Scalloped Potatoes Recipe
An Introduction to Cheese Making

Cheese Frittata Recipe

Bellwether Farm's rustic veggie frittata is spectacular baked in a cast-iron pan. Every home cook has at least one well-seasoned skillet they couldn’t imagine cooking without. This is the pan to use for this delicious recipe. Cast iron is highly valued for its many cooking properties; in this case, the pan’s heat is evenly distributed, making it ideal for baking this frittata into its full rustic glory. Serves 8

2 tablespoons butter
3 tablespoons olive oil
1 large Spanish onion, thinly sliced
3 cloves of garlic, minced
2 small summer squash sliced 1/4-inch thick
2 small zucchini, sliced 1/4-inch thick
1 red bell pepper, seeded sliced 1/4-inch strips
4 oz fresh cremini mushrooms, sliced
4 oz fresh oyster mushrooms, sliced
7 local fresh eggs
1/4 cup whipping cream
1 teaspoon coarse salt
1 teaspoon white pepper
2 cups stale French bread cubes (1/4-inch pieces)
3 oz crème fraîche
3 oz cream cheese
2 cups grated Carmody Reserves cheese (a Manchego or Swiss will work well, too)

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