Louisiana Lagniappe Cheddar Frittata7.22.20
Louisiana Lagniappe Cheddar was developed by our team at Acquistapace’s and made by Henning’s Wisconsin Cheese. Our team traveled to Wisconsin to help in the cheese making process.
Adding the Louisiana Lagniappe cheddar to a frittata or any other recipe truly elevates any dish!
Louisiana Lagniappe Cheddar Frittata
6 medium eggs
2 medium egg whites
2 tablespoons olive oil
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1 cup white onion, finely chopped
1 cup grape/cherry tomatoes, halved
1/2 cup Louisiana Lagniappe Cheddar
1/4 cup parsley, chopped
- Heat the broiler with rack 4 inches from heat. In a large bowl, whisk whole medium eggs, egg whites, and parsley. Stir in 1/4 teaspoon pepper and 1/2 teaspoon salt.
- In a medium cast iron or other ovenproof skillet, heat oil over medium heat on stovetop. Add onions and tomatoes and cook until onions have softened, about 5 minutes. Stir in egg mixture. Sprinkle Louisiana Lagniappe Cheddar over the top. Cover, reduce heat to low and cook until eggs are almost set, about 5-7 minutes.
- Place frittata under broiler and cook until top starts to brown and is set when shaken, about 3-4 minutes. Pull frittata from broiler.
- Run a butter knife or spatula around edge of pan to loosen the frittata. Invert a plate over the pan, then flip plate and pan together. Or use a large spatula to remove the frittata from the pan and onto a serving platter or plate. Slice into wedges and serve!
Tags: breakfast, breakfast recipe, cheese, egg recipe, eggs, frittata, recipe