DATE NITE MENU:
Sunday Brunch Frittata
&
Basil Watermelon Margarita
I used to make frittatas regularly about 10 years ago, and it had been so long since I’d pulled one together that I couldn’t quite remember my original method. I dabbled and played around, and even videoed a version for this week’s content, but as it turns out, it just wasn’t as good as the one I used to make. After some digging, I found my old recipe tucked away on Facebook, and the ratio was exactly what I needed.
The version I filmed for this week turned out so different from the recipe I’m actually sharing here that I thought it might just be confusing to include the videos. So, no videos this week, but don’t worry, they’ll be back with next week’s menu!
So this week we’re bringing you back my classic frittata recipe, simple, hearty, and versatile. You can make it for a cozy weeknight dinner with a green salad on the side, or serve it on its own for a Sunday brunch. It’s one of those meals that feels both easy and special, and I’m so glad to be sharing it with you again.
Kevin & Kate
Basil Watermelon Margarita
Sunday Brunch Frittata
notes from the kitchen
Just a few kitchen tips to make the most of this week's ingredients and flavors.
1. Veggie Flexibility
Use any vegetables you like—just be sure to cook them before layering into the frittata. We like green onions for their flavor without excess moisture, but peppers or regular onions work too (they may make the custard a bit softer).
2. choose your cheese
We suggest smoked Gouda for its rich flavor, but Swiss, cheddar, Gruyère, or even a mix will all work beautifully. Don’t be afraid to experiment...
3. The Right Pan for the Job
You’ll need an oven-safe skillet since the frittata starts on the stove and finishes in the oven. A 10-inch cast iron is our favorite. It heats evenly, gives you golden edges, and transitions seamlessly from stovetop to oven.
4. Heavy Cream for Richness
Heavy cream creates the most luxurious texture, though milk or half-and-half can be swapped in if you prefer something lighter.
5. Brunch or Dinner
This frittata is hearty enough to stand alone for brunch, but we love it with a simple green salad if serving for dinner. For a quick dressing, whisk 3 parts olive oil to 1 part vinegar or lemon juice, season with salt and pepper, and toss with butter lettuce.
6. GOt leftovers?
Leftovers keep well and reheat beautifully the next day. Enjoy cold, room temp, or gently warmed.
Heads up: We may earn a small commission on products we’ve linked here. We only recommend the real-deal favorites from our kitchen.
we hope you enjoy this week. and as always,
Keep the Plates Full and the Spark Alive
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