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Leftover Frittata & Boozy Brunch Coffee

Michael Symon

Flexible frittata packed with potatoes, spinach, feta, shallot, garlic, rosemary, and plenty of eggs.

August 14, 2026

Serves 4

INGREDIENTS

  • 8 egg yolks

  • 2 oz heavy cream

  • 1 bunch spinach

  • 2 stalks rosemary, chopped fine

  • 4 oz Feta cheese

  • 1 large shallot chopped

  • 2 cloves garlic, chopped

  • 1 c small roasted potatoes

  • 2 tbl EVOO

DIRECTIONS

  1. Pre heat oven to 375*

  2. Place egg yolks, heavy cream, rosemary in a bowl and whisk.
    Heat a deep saute pan or caste iron pan add oil, shallot, garlic, and potatoes. Saute for 2 minutes, add egg mixture and cook for another 2 minutes until eggs are set.

  3. Dot with Feta cheese and place in oven for 10-12 minutes, or until middle is no longer jiggly. 

  4. Let cool for 5 minutes before slicing.

MONT BLANC

  • 8 oz cold brew coffee

  • 2 oz Grand Marnier

  • 2 oz Mr Black Coffee Liquor 

  • 2 oz River Roots bourbon or your favorite

  • 1 c heavy cream

  • 1 tsp vanilla extract

  • 1 tsp orange bitters

Mix coffee and liquor in a shaker with ice and shake. Pour into glasses.
Whip the heavy cream, vanilla, and bitters until they form soft peaks.
Place one spoon on top of each glass.

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