Poke Sallet Frittata

Stuffed with cooked poke and two kinds of cheese, this frittata makes a lovely brunch, lunch, or light dinner.

INGREDIENTS 

2 tablespoons extra virgin olive oil 

3/4 cup thinly sliced shallots, from 2 to 3 shallots 1 cup poke sallet, boiled three times 

1/2 teaspoon salt 

8 large eggs 

1/3 cup heavy cream 

1/4 teaspoon freshly ground black pepper ¾ cup shredded Cheddar cheese 

1/2 cup Parmigiana Reggiano 

1/4 cup fresh chopped basil 

INSTRUCTIONS 

Preheat the oven to 325°F, and set an oven rack in the middle position. 

Heat the oil in a 10-inch cast iron or ovenproof nonstick skillet over medium heat. Add the shallots and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown. Add the poke sallet and¼ teaspoon of the salt and continue cooking for 1 to 2 minutes more. 

In a large bowl, whisk together the eggs, heavy cream, pepper, and the remaining¼ teaspoon of salt. 

Add the cooked poke mixture, Cheddar, Parmigiana Reggiano, and basil to the egg mixture and stir to combine. Pour the mixture back into the pan (no need to wash it), then place it in the oven and bake until set, 20 to 23 minutes. Serve the frittata directly from the pan, or use a rubber spatula to loosen the edges and slide the frittata onto a serving platter. 

Freezer-Friendly Instructions: The cooked frittata can be frozen for up to 3 months. Remove the frittata from the freezer about 24 hours prior to serving and reheat it in the microwave or, covered with foil, in a 300°F oven until hot in the center.