Truth time, I can’t flip an omelet to save my life. And if you’re anything like me, the non-omelet flipper, I have your non-omlette flipping problems solved, with a frittata. It dawned on me about half way through porking out on this thing that a frittata is just a fancier sounding flat omelet. Anyone else have a “Well, DOIIII!” moment here? Don’t answer that, I don’t need to kn0w that I’m the only one that slow on the uptake…
But seriously people, this was my first frittata and it was supremely simple and I’m all for fancy sound breakfast items that make everyone think you slaved over a stove for hours. Sure, I was skeptical. It couldn’t. possibly. be. THAT. easy.
Well, it was. Angels sang, I licked the plate clean, I rejoiced and testified.
And if you’re still having issues trying to figure out what to serve for Easter brunch – this has got to be it. It took a whopping 10 minutes to make the frittata and 10 minutes to make the hollandaise. I’m officially obsessed.
The two months leading up to the wedding, I was eating artichokes and hollandaise at least once a week. It was becoming a problem, but I also knew that Ben didn’t like them very well (What, there’s a veggie Ben doesn’t like?! *collective gasp*) and figured I needed my fill before he moved home after the wedding. Jess’s Herb Gorgonzola Artichokes with Parmesan Hollandaise became my singular obsession and focus. It was what you might call, pure lunacy. The cheese guy at my super market started to recognize me for the gobs of gorg I was purchasing. It was embarrassing.
But I got over it pretty quick.
I devoured half this thing after shooting it. And this was also probably the fastest item I’ve ever shot for the blog. It was still warm by the time I was done, and I went in full bore throwing lady-like-ness to the wind, just opening wide and shoveling it in.
It also holds up really well, so if you dont’ finish it in 8.14 seconds flat like I did, I had to at 3 in the morning as I was getting ready for my flight to Chicago last week. Still, just as great as the day before. Just a tip for your earlier risers or lovers of leftovers.
I’m here to help. Or create a new obsession. Ya know, whatever.
Mixed into this fantastic and utterly simple hollandaise sauce was a little Crackerbarrel Vermont Sharp White Cheddar cheese for a sharp and tangy note to the fresh dill and buttery shallots. Pure bliss.
Crackerbarrel is perfect for just about any application, whether you’re cooking with it like I did here or just slicing it and serving it along side your holiday appetizers. The possibilities are endless. I found out last week while tasting my way through Chicago with Crackerbarrel, that cheese can go with just about anything, from fruits, to meats and even with chocolate. Yes, seriously cheese and chocolate – it’s totally a thing. You can’t go wrong. And Crackerbarrel’s selection and variety from softer marbled cheddars to sharp white cheddars are divine with anything you serve.
To help you with you celebrations this Easter season, check out the coupon code below to get your mitts on a package of your own Crackerbarrel cheese. Slice and serve or add it in to your favorite foods for a sharp and creamy tang. Crackerbarrel really is – Cheedar. Perfected.
Click the link for a coupon to get $1 off your favorite Crackerbarrel Cheese
Potato Dill Frittata with Vermont White Cheddar Hollandaise
Prep Time: 10 Minutes
Cook Time: 10 Minutes + 10 Minutes for Hollandaise
Total Time: 30 Minutes
Potato Dill Frittata:
¼ cup Heavy Cream
2 Tbsp Butter
1 cup Baby Potatoes, par-boiled and thinly sliced
1 Shallot, minced
2 Tbsp Dill, minced
Vermont White Cheddar Hollandaise:
½ cup Butter, melted
2 Egg Yolks
2 Tbsp Crackerbarrel Vermont White Cheddar
Salt and Pepper to taste
1 Tbsp Lemon Juice
1 Tbsp Water
Potato Dill Frittata
Set oven rack nearest to the broiler. Preheat the broiler.
Let medium skillet (with oven safe handle) heat over medium high heat for about five minutes. In bowl whisk together eggs and heavy cream, set aside.
Add butter to the skillet and bring to simmer. Add in sliced potatoes and shallots. Fry potatoes until they start to turn golden brown. Then add in egg/cream mixture. Things will happen quickly - shake the skillet to ensure the eggs don't completely stick to the bottom. Run your spatula around the edge of the frittata to make sure it doesn't stick. Sprinkle 1 tablespoon of dill onto the top of frittata.
Let the edge set in the skillet for about 2-3 minutes. Immediately transfer to oven under the broiler. Let cook until the frittata starts to turn golden brown on top. Remove from broiler and slice and serve while warm. Top with Vermont white cheddar hollandaise and additional dill.
Vermont White Cheddar Hollandaise:
In medium bowl whisk together egg yolks, lemon juice and water until light yellow. Set aside. In small saucepan melt butter. Add 1 tablespoon of melted butter into egg yolk mixture, whisking constantly until all butter has been whisked in. Pour all egg/butter/lemon mixture back into the sauce pan and over medium-low heat continue to whisk the hollandaise sauce until warmed through and thickened. In last minute, whisk in the white cheddar cheese and whisk until melted through. Serve immediately. Season with salt and pepper if desired.
Frittata adapted from Darigold. Hollandaise adapted from How Sweet Eats Parmesan Hollandaise
*fine print* I am part of the Crackerbarrel Influencers program. I was compensated for this post and I was given and all expenses paid trip to Chicago to experience Crackerbarrel cheese and all the care that goes into a quality cheese. All opinions are my own.