The blue cheese adds the tang and the creaminess that elevate this Mark Peel and Nancy Silverton recipe to morning greatness, which I've adapted from one of my favorite brunch cookbooks, At Home: Two Chefs Cook for Family & Friends. It's worth it to use a high-quality artisanal domestic blue cheese in this recipe. Maytag Blue, which is pretty widely distributed, will work beautifully in this recipe.
I am going to start cooking more frittatas—they are quite affable about taking whatever leftovers you throw at them, without complaining. Meat, cheese, vegetables, the egg will wrap it all in its creamy self. With luck, it will taste fine warm or even at room temperature the next day. It's like a quiche with no bother about making a crust, or an omelet with no flipping.
This particular recipe comes from Orangette, which I found by kicking around the Internet while looking for what to do with some lacinato kale—also known as black tuscan kale, cavolo nero, dinosaur kale—which was getting droopy in my fridge. Lacinato is a darker, less woody version of the leafy green monster, but you can use regular kale with similar results. Though I'm used to steaming it, this recipe eschews moisture for long, low cooking, which allows deep caramelization and flavor to develop while the kale maintains some crunch. It was a nice contrast to sharp cheddar and the soft eggs, though I definitely cooked my frittata a bit too long, so it lacked creaminess. Overcooking is easy to do, so watch out.
Though this twelve egg frittata, from the fertile culinary imaginations of Mark Peel and Nancy Silverton, is a great brunch dish, it can also easily be served throughout your Super Bowl gathering, because it's good warm, at room temperature, or chilled. So your guests can serve themselves before the game, at the half, and even right at the end when Lawrence Tynes is kicking his game-winning field goal.
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