Method

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.

To Serve:

After removing the cast iron frittata from the oven, crack open the poached eggs on top, garnish with additional chopped parsley, and serve.

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Recipe provided by our partners at Cuisine Solutions.