The Long Table Frittata
One pan, many stories — the dish that refuses to end brunch early.
A generous, shareable cast-iron frittata layered with roasted heirloom tomatoes, caramelized onions, smoked gouda, and fresh herbs — built to be sliced and passed around the table, just like old memories. Its golden, puffed top and jammy, slow-cooked base reward patience, much like the friendships it celebrates. Every bite is warm, familiar, and just a little indulgent, the way the best reunions always are.
Ingredients
- 10 large eggs
- 120ml whole milk
- 200g smoked gouda, grated
- 1 cup cherry tomatoes, halved
- 2 large yellow onions, thinly sliced
- 3 cloves garlic, minced
- 100g baby spinach
- 6 strips thick-cut bacon, chopped
- 3 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tsp fresh thyme leaves
- 1 tbsp fresh chives, finely sliced
- 2 tbsp fresh flat-leaf parsley, chopped
- ½ tsp smoked paprika
- Salt and black pepper to taste
- Flaky sea salt for finishing
- Crusty sourdough bread, to serve
- Sour cream or crème fraîche, to serve
Instructions
- Preheat your oven to 190°C (375°F).
- Toss the cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and the thyme. Spread on a baking sheet and roast for 20 minutes until jammy and slightly blistered. Set aside.
- Meanwhile, heat the remaining 2 tbsp olive oil and the butter in a 30cm (12-inch) oven-safe cast-iron skillet over medium-low heat. Add the sliced onions with a pinch of salt and cook slowly, stirring occasionally, for 20–25 minutes until deeply golden and caramelized. Do not rush this step — it is the soul of the dish.
- Add the bacon to the pan and cook with the onions for 4–5 minutes until the bacon renders and crisps slightly. Add the garlic and cook for 1 minute more.
- Add the baby spinach and stir until just wilted, about 1–2 minutes. Spread the mixture evenly across the bottom of the pan.
- In a large bowl, whisk together the eggs, milk, smoked paprika, a generous pinch of salt, and plenty of black pepper until smooth and slightly frothy.
- Scatter two-thirds of the smoked gouda over the filling in the skillet. Pour the egg mixture slowly and evenly over the top. Scatter the roasted tomatoes across the surface, then top with the remaining gouda.
- Cook on the stovetop over medium-low heat for 3–4 minutes, just until the edges begin to set.
- Transfer the skillet to the oven and bake for 15–18 minutes, until the frittata is puffed, golden, and just set in the center with a very slight wobble.
- Remove from the oven and let it rest for 5 minutes — the frittata will continue to set as it cools slightly.
- Finish with a scatter of fresh chives, parsley, and a pinch of flaky sea salt. Bring the entire cast-iron pan straight to the table and let everyone serve themselves. Pair with thick slices of toasted sourdough and dollops of crème fraîche.