Chef Olivia Simpson of Ricky + Olivia Events is a Feast On Chef Ambassador and brave lover of cooking with local ingredients over fire, in all weather conditions. Her cuisine is as creative as her method, and her signature twists on the foods we love will leave you craving more.
“Frittata is my go-to brunch dish—it’s lighter than quiche, but when topped with Ontario Brie it still delivers that indulgent decadence. This wood fire frittata is a quick and easy favourite—I love that it only uses one pan, making for a simple clean up. The frittata picks up a beautiful smoky aroma, cooking over the bbq grill or campfire, for a perfect summer dish.” - Olivia Simpson
In a bowl, whisk eggs, pesto, garlic and sour cream until fully combined.
Place the cast iron skillet over the fire to get hot.
Add oil and evenly coat the bottom of the pan.
Pour in the egg mixture, cover with aluminum foil and cook over the fire for 10-12 minutes.
Remove the aluminum foil and top with sliced Brie. Return to the fire for an additional 5 minutes, or until the Brie is melted and the frittata is cooked in the centre.
Top with chopped fresh herbs.
Serve with roasted potatoes, grilled bread and a green salad for a full brunch spread.