Here is a guest favorite for breakfast or brunch at SnowHouse. And at this time of the year, those luscious pears make it a winner! I hope you enjoy it as much as we do!
2 firm ripe pears, peeled, cored, and chopped
into 1 / 2 -inch chunks (to prevent browning,
keep the cut pears in a bowl with a little
Ball Fruit-Fresh and water as you work)
2 T butter
6 large eggs
1/2 C milk
1/4 C unbleached flour
1 T sugar
1 1/4 t vanilla extract
1/4 t salt
1 1 / 2 C whipped mascarpone (add a little cream, if needed, to whip)
2 T firmly packed brown sugar
Preheat oven to 425º. Drain the pears and towel dry before proceeding.
In a 9- or 10-inch ovenproof nonstick skillet, melt the butter over medium heat. Add the pears and cook until lightly browned, 6 or 7 minutes. Remove from heat.
In a bowl, whisk together the eggs, milk, flour, sugar, vanilla, and salt. Pour the egg mixture over the pears, beginning around the outside edges and ending in the center.
Bake until the frittata is lightly golden and set in the center, 8 to 12 minutes.