(Cook with the Chef 2010: Dish n’ Spoon Cafe & Gifts)
Pre-heat oven to 375 F
5 Farmers’ Market Eggs
3/4 c. Organic Milk
1/2 c. Heavy Cream
1/4 – 1/2 tsp. Fresh Ground Pepper
1/4 tsp. Nutmeg
1/4 tsp. Rosemary
1/4 tsp. Oregano
1/4 tsp. Marjoram
1 tsp. Chopped Fresh Basil
1/4. tsp. Sage
1 tsp. Thyme
2 tsp. Chopped Garlic
1/3 c. Freshly Grated Romano Cheese
1 c. Grated Colby Jack Cheese
1/2 lb Brie Cheese – sliced
1/2 lb Farmers’ Market Padron Peppers
1/2 lb Farmers’ Market Leeks – chopped
1/4 c. + 2 tbsp. Extra Virgin Olive Oil
Whisk First 13 ingredients together. Add 1 tbsp of olive oil to frying pan over high heat and add padron peppers (stems removed). Cook on high heat until somewhat tender and a wonderful aroma emerge. Set aside. Add 2 tbsp. oilve oil to frying pan and add leeks; sautee until tender. Add leeks and peppers to egg mixture. Coat frittata pan (or casserole dish) with 2 tbsp. olive oil, then add egg/pepper/leek mixture. Sprinkle colby-jack cheese over surface. Add brie slices over surface of mixture and push down on brie to submerge slightly. Place in oven and bake for 15 min – cover and bake an additional 10 min.