Do you love the idea of learning to cook unique meals with family or friends, meeting new people to learn together or just looking to gain more expertise in the kitchen? Mindful Cuisine and Chef Linda Elbert offers these experiences in her beautiful private setting. We went out to visit Linda and watched as she gathered the eggs from her chicken coup, fresh herbs and produce from her garden, and turned them into a delicious summer frittata. Enjoy the video and coinciding recipe, below. Trust us, you’re going to want to make this at home!!
- Makes 4 servings
- 8 eggs
- 1 teaspoon salt
- 1⁄4 cup heavy cream or milk
- 1 cup goat cheese
- 1⁄3 cup three-cheese blend, shredded
- 1 cup English peas
- Handful of herbs, finely chopped (i.e. parsley, lemon basil, nasturtium leaves, oregano, cilantro, etc)
- 1 cup cherry tomatoes, halved
- 1/2 cup diced zucchini
- 1 cup sliced button mushrooms, sautéed for 5 minutes in a hot skillet until browned
- 1⁄4 cup Parmesan cheese, grated
- Whisk together eggs and salt in a bowl; add cream, goat cheese, and shredded cheese.
- Stir to combine, but keep goat cheese lumpy.
- Stir in peas, cherry tomatoes, zucchini and sautéed mushrooms.
- Pour into individual cast-iron skillets or into a round cake pan.
- Dust the grated Parmesan cheese over the frittatas, and bake in a preheated, 400 degree oven until cooked through—about 10 minutes for individual frittatas and up to 20 minutes for a large
- If using a round cake pan, invert it to turn the frittata out of the pan.
- Then turn the frittata over and cut into slices.
- Serve warm or at room temperature.