Sex and the Kitchen is the personal website of San Francisco chef Andrea Froncillo. Andrea celebrates romance and cooking, encouraging you to slow down and enjoy life’s pleasures - from the foods and flavors that surround you…to the lover you embrace.

Creme Fraiche Frittata with Berries Jubilee

This is an incredibly decadent recipe - tangy crème fraiche adds a whole new level of flavor to this classic egg dish, and the addition of warm berries spiked with Grand Marnier makes this way more than just breakfast...

Ingredients: Print Ingredients

Crème Fraiche Frittata with Berries Jubilee

- 2 tablespoons granulated sugar
- 2 tablespoons butter
- 1 cup mixed berries (blueberries, blackberries, raspberries, etc)
- 1 teaspoon vanilla
- 1 shot Grand Marnier
- 1/4 cup heavy whipping cream
- 4 eggs
- 1/2 teaspoon salt
- 1/4 cup crème fraiche
- 1 tablespoon powdered sugar
- Fresh mint leaves for garnish


In a saucepan, melt the butter over medium heat and add the sugar; allow the mixture to lightly caramelize, but watch it closely so that it doesn’t burn. Add the berries and vanilla; heat for about 2 minutes, or until the berries begin to soften. Add the Grand Marnier.

In a mixing bowl, beat the cream lightly, then add the eggs and salt; keep mixing until well blended. Add the crème fraiche; stir to combine. Pour the mixture into a lightly oiled 8-inch cast iron skillet and place over medium heat.

After about 2 minutes, pour the berry mixture over the top of the frittata. Cook for another 3 or so minutes. When the edges of the frittata begin to puff up lightly, but while the middle is still wobbly, place the skillet beneath the broiler for 2-3 minutes, or until the middle begins to firm up and the edges turn a light brown color.

How To Serve:

Remove from oven; sprinkle with powdered sugar and garnish with mint leaves. Cut into wedges and serve. Serves 2.

Click here for a printable version of the recipe.

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