Handmade with care by artisans using antique clay glaze, These Dishes are a mix of organic raw beauty and technique. They are Oven and Microwave safe which makes them perfect to bake egg frittatas and then head straight to the brunch table! Today we are sharing our recipe :) We hope you enjoy it!
Microwave Safe. Oven Safe
Each bowl is hand - made, therefore sizes and colors may vary.
Small Bowl - Approx. 8"L x 5.5"W x 2"H
Large Bowl - Approx. 9"L x 6"W x 2"H
Dishes sold as a set of two
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Egg Frittata Recipe
Bake time 30-40mins | Prep time- 10 mins
We love making this frittata and I created it based off of this set of dish bakers. It’ s easy to prepare and the ingredients can be adapted to what ever veggies are in your fridge, just need a green base. Use the little dish if it’s just for two people, the bigger dish will serve 3-4. If I am making it for more people, I use both dishes, increase the eggs and veggie amounts and it will serve 6 adults. It’s a nice surprise as it replaces the need for a potato bases layer, allowing it to cook faster and makes it a healthier version.
What you need:
2-3 Handfuls of Baby Spinach and/or Kale ( stems removed if using Kale, chop to large bit sized pieces)
6 Shitake Mushrooms Mushrooms Sliced Horizontally ( If using Button Mushrooms you only need 2- 3 )
1 Medium Garlic Clove Diced
6 -7 X-Large Brown Eggs, ( calculate about 1.5 to 2 eggs per person )
A handful of Extra Sharp Cheddar Cheese - grated and set aside
A coupe of baby tomatoes sliced length wise into about 4 even slices.
Wild baby Arugula (optional)
Set Oven to 425 with rack set on second to highest. Layer the bottom of the dish with a couple of handfuls of baby spinach or kale ( or combo) This layer replaces the traditional “potato”.It should be a hearty amount ( about 3/4 to the top of the dish) as it will bake down. Scramble eggs adding a little water to them ( a tablespoon or so- this makes them fluffier)
Add sliced mushrooms and sprinkle diced garlic throughout. Pour Scramble eggs over the dish using a fork to “sink” and cover greens and mushrooms into egg batter as much as possible. I do not use any added salt as I find that it does't need it with the cheese layer.
Place into oven horizontally center of rack.
Bake for about 30 mins, checking on it around the half way mark by using your fork to press in center to help egg cook evenly Once egg is no longer a gooey “pool" in center, take out spread grated cheese and added tomato slices on top and place back in for a few minutes- long enough to melt and golden a bit.
We especially love it served with baby arugula and avocado slices over toasted sourdough :)
Enjoy!
