Blueberry Frittata with Vanilla Crème Fraïche

A delightfully different flavour combination which is easy to prepare and perfect for last minute brunches.

Blueberry Frittata:
5 extra large eggs
1 tsp. lemon zest
pinch salt
6 oz fresh blueberries, about ¾ cup

Vanilla Crème Fraïche:
4 oz of crème fraïche
½ tsp. vanilla extract
2 tsp. sugar

Preheat the oven to 375°F.  Grease a skillet that’s about 8 or 9" in diameter, and heat over medium-low heat.

Blueberry Frittata:  In a bowl beat together the eggs and then whisk in the lemon zest and salt.  Stir in the blueberries, and then pour into the hot skillet.  Cook for about 1 minute, or until the bottom is set, then transfer to the oven.

Cook for about 7-10 minutes, or until the eggs are set and a toothpick inserted in the center comes out clean.  Try not to overcook!

Vanilla Creme Fraiche:  Mix together all ingredients.

Remove Frittata from the oven. Slice and serve with vanilla crème fraïche.