Prepping time: 20 minutes
Cooking time: 25-30 minutes
(excludes sous-vide cooking time)
8 large eggs
¼ C red pepper, diced small
¼ C red onion, diced small
2 tsp garlic powder
1 Tbsp unsalted butter
½ C baby potatoes, halved
1 Tbsp parsley, chopped, plus extra for garnishing
1 1/2 tsp and 1 tsp salt, divided
½ tsp and ¼ tsp ground pepper, divided
½ Tbsp olive oil
For the Frittata:
In a mixing bowl, add four eggs, red pepper, red onion, garlic powder, 1½ teaspoons salt, and ½ teaspoon pepper and mix. Transfer mixture to a sous vide pouch, add the butter, and seal. Cook at 147.2°F (64°C) for 45 minutes. After cooking, agitate the bag with egg mixture to prevent coagulation and achieve pasteurization.
Lay potatoes flat in a single layer in a sous vide bag and add 1 teaspoon salt, ¼ teaspoon pepper, and olive oil. Seal and cook at 181.4°F (83°C) for 90 minutes.
Once cooked, pour the egg mixture and potatoes into a large mixing bowl and add chopped parsley. Transfer contents into the greased cast iron skillet. Cover with aluminum foil and bake in oven at 375°F for 20–25 minutes. You may wish to remove the foil for the final 10 minutes of baking for a browned surface. A toothpick inserted into the center of the frittata should come out clean once it is cooked all the way through.
For the Perfect Egg:
Cook four eggs at 145.7°F (63.2°C) for 60 minutes. Remove from the water bath and set aside until ready for service.
After removing the cast iron frittata from the oven, crack open the poached eggs on top, garnish with additional chopped parsley, and serve.
For more recipes like this, visit Sous Vide Magazine.
Recipe provided by our partners at Cuisine Solutions.