As we depart today on a road trip up north to my hometown, Mariposa, CA, I embrace the energy of my family that certainly think I’m part alien for all the green smoothies and raw food I consume. And I’m reminded that after years of trying, not even I will convince them to shift their everyday egg breakfast for a rotation of greens here-and-there. So when you can’t beat them, you join them. That means that I’ll be preparing this fluffy and incredibly delectable/easy frittata for our Saturday post Halloween brunch.
At least it will be some nourishment for my eight-year-old brother, after his night of overdosing on sugar, that he won’t wave his hand in the air and say, “um, it’s OK sis. I’ll wait until lunch.”
It’s a bulletproof crowd pleaser.
SAFFRON CHIVE & RICOTTA FRITTATA
1 tablespoon of ghee
9 large eggs, lightly beaten
1/3 cup chopped chives
Pinch of mineral rich salt
Pinch of ground pepper
1/2 cup of raw ricotta
Pinch of saffron
PROCESS | preheat oven to 425 degrees. In a 10-inch ovenproof skillet, heat ghee over medium-high. Add eggs and chives, season with salt and pepper, and stir to combine. Dollop ricotta over the top and sprinkle saffron evenly. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 12 minutes. Invert or slide frittata onto a plate or cutting board. Serve warm or at room temperature.