I love frittatas. They’re a lot like pizza, that other stalwart of the wood-fired oven: they’re quick, relatively easy, and the flavor combinations are practically endless. Frittatas work great as a simple weeknight meal, but they’re also a good party buffet food, since they’re often served at room temperature. This particular frittata turned out well, but feel free to use this recipe as a jumping-off point for any ingredient-mixing alchemy you care to pursue.
For the frittata:
2 tsp olive oil
8 oz spinach
1 t butter
1/4 c half and half
1 tsp each fresh tarragon, chive and parsley, chopped
3 oz fresh chevre
salt and pepper to taste
For the mayo:
1 red bell pepper
juice of 1 lemon
1 clove garlic, minced
2 egg yolks
1 c vegetable oil
salt and pepper to taste
Toss the scallions with 1 teaspoon of the olive oil and salt and pepper to taste. roast in your wood-fired oven until soft and charred, about 6-7 minutes depending on the temp of your oven. remove from the oven and chop.
Roast the bell pepper as well: I just toss mine into the oven whole, right on the stone. turn occasionally, until the pepper is soft and charred all over, approximately 15 minutes. remove from the oven, put in a bowl and cover with plastic wrap.
Meanwhile, heat the remaining olive oil in a pan over medium heat. add the spinach and cook, stirring constantly, until fully wilted, about 2 minutes. place the spinach in a strainer and allow any excess moisture to drain out. Once the spinach is cool enough to handle, use your hands to squeeze out as much liquid as possible. roughly chop the spinach.
Place a large cast iron or heavy-gauge saute pan over low heat and melt the butter in the pan. meanwhile, in a large bowl whisk together the eggs with the half and half and herbs and season with salt and pepper to taste. Once the butter is melted and you’ve swirled it around to coat the bottom and sides of the pan, pour in the egg mixture. Allow the eggs on the bottom of the pan to set for about 20 seconds, and then scatter in the chopped scallions and spinach. Do the same with the chevre. place in your wood-fired oven, on a rack if the floor is super hot. Allow to bake until the eggs in the middle are completely set, about 10-12 minutes depending on your temp. Remove from the oven and allow to cool in the pan for 5 minutes before you try to take it out.
While frittata is cooking, make the mayo. using a paper towel, peel the skin off of the pepper. remove the stem and seeds. Place the pepper, along with the lemon juice, garlic, and salt and pepper to taste in the carafe of a blender. Puree until smooth. add the egg yolks and pulse to combine. With the blender running, slowly drizzle in the oil. you should end up with a medium-consistency mayo perfect for using as a sauce. If the mayo is too thin, drizzle in another 1-2 ounces of oil.
Remove the frittata from the pan. if there is some sticking, use a spatula to slowly work under the sticky spots before sliding the frittata out of the pan. Cut into wedges and serve with the mayo.