RECIPE: Make Butcher & Brew’s Frittata
Having Butcher & Brew down the street from where my brother and sister-in-law live has made it our new favorite place to gather with friends. We love everything on the brunch menu but especially the frittata. Will they share the recipe?
Susan Williams, Decatur
When Blake Hartley, culinary director for Butcher & Brew, sent the recipe, he told us, “What sets ours apart is the flavor from the sausage and sweetness from the onions. By having a high fan on the bake, you end up with an almost souffle-like texture to the frittata.” The restaurant often varies the frittata by incorporating seasonal vegetables such as broccolini, corn, peppers or leeks and fresh herbs such as dill and tarragon as garnishes.
The “high fan” Hartley is referring to is the fan from a convection oven. We tested the recipe with a conventional oven set at 400 degrees and it’s just as delicious, although it may not rise as high as it would if we had used convection.
If you don’t have a 6-inch ovenproof skillet for individual servings, you can double the recipe and make it in an 8- or 9-inch skillet, extending the baking time by about 5 minutes, and turn this into a dish to serve two.
The caramelized onions are something the restaurant makes in batches and uses for some stir-fry dishes as well as a garnish for burgers and sandwiches. To make your own, put a small amount of your choice of fat such as butter or a vegetable oil in a medium skillet and add sweet or yellow onions cut into 1/4-inch slices. Turn the heat to medium-high. After 2 minutes, stir the onions and turn the heat to medium-low. Continue cooking the onions, stirring often, until they have softened and browned to the color you prefer. This can take 30 minutes or more. Allow the onions to cool and store covered in the refrigerator up to four days. A 1/4-pound onion will yield about 4 tablespoons caramelized onions.
At the restaurant, the frittata is served with a mixed green salad dressed with seasonal vinaigrette.
Butcher & Brew’s Frittata
- 3 eggs
- Salt and cracked pepper, plus more for garnish
- 2 tablespoons Conecuh Original Smoked Sausage, 1/4-inch sliced
- 1 tablespoon caramelized onion
- 2 tablespoons shredded cheddar
- Slivered green onions, for garnish
- In a small bowl, whisk eggs and season with a pinch of salt and pepper.
- Heat convection oven to 375 degrees or conventional oven to 400 degrees. If using convection, turn the fan on to the highest setting. Position a rack at the top of the oven.
- Heat a 6-inch cast-iron skillet or other ovenproof skillet over medium heat and cook the sausage until it begins to turn golden brown, about 2 minutes. Add onions and cook 2 minutes, stirring frequently. Slowly pour in the eggs, which should sizzle as they hit the skillet. Top with cheddar.
- Immediately move the skillet to the oven. Close the door and do not open for 8 minutes. During this time, the frittata will steam and expand. After 8 minutes, check to see if the frittata has puffed and has a golden crust. It may need to cook another minute or two. Once done, remove from the oven and allow to rest 1 minute, then slide the frittata onto a serving plate. If needed, use a spatula to help get the frittata out of the skillet. Garnish with green onions and a pinch of cracked black pepper.
Nutritional information
Per serving: Per serving: 345 calories (percent of calories from fat, 67), 23 grams protein, 3 grams carbohydrates, 2 grams total sugars, trace fiber, 24 grams total fat (9 grams saturated), 210 milligrams cholesterol, 581 milligrams sodium.Note: For nutritional calculations, the salt included is defined as 1/16 teaspoon.
From the menu of . . . Butcher & Brew, Halcyon Forsyth, 6690 Town Square, Alpharetta. 770-559-0327, butcherandbrewshop.com.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.
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