Photo - Corey Miller. Table linens - August Table.
Kilmarnock Inn's Oven-baked Frittata with Veggies
A frequent reaction to savoring a meal on the patio at the Kilmarnock Inn is disorientation. Visitors often comment that they can’t believe they’re in Kilmarnock because the charming patio and deck ambiance makes them feel like they’re somewhere out in the country, or even in their own backyard.
The Inn’s unique outdoor eating spaces feature eight tables on the deck and another four tables scattered throughout the courtyard framed by guest cottages. Since the pandemic took a bite out of the restaurant business, the Inn is open for breakfast, lunch and happy hour every day, with plans to resume dinner service once a larger staff is hired.
The Kilmarnock Inn’s well-deserved reputation for stellar food can be traced back to a visit owner Shawn Donahue made to the storied Inn at Little Washington before he opened his own restaurant. The advice he got from the Inn’s award-winning chef-owner Patrick O’Connell became Donahue’s guiding philosophy: “Keep your menu short and be really good at every dish on it.” And although the Inn originally opened in 2008 as a Bed and Breakfast, locals and business travelers gradually convinced him to offer breakfast, then lunch and finally 5 years ago, dinner service daily.
The Kilmarnock Inn takes reservations for indoor dining, but because of the vagaries of Northern Neck weather, they don’t for outside seating, so it’s first come, first served. Inside or on the patio, every bite is a pleasure.
Original Recipe
Oven-baked Frittata with Veggies
Ingredients:
- 1-2 cups chopped spinach and arugula
- 1 onion, diced.
- 1-2 Tbsp. olive oil
- 1 red bell pepper, diced.
- ¼ cup sun-dried tomatoes
- 1-2 cups cheddar cheese
- Pinch salt and pepper
- 12 large eggs
- 1 cup heavy cream
Directions:
Step 1: Chop spinach and sauté onion and spinach with arugula in olive oil for 3-4 minutes over medium heat.
Step 2: Add peppers and season with salt and pepper. Sauté until tender.
Step 3: While veggies are cooking, blend eggs with the heavy cream, salt and pepper.
Step 4: Grease a frittata pan and pour the egg mixture in, adding veggies and cheese. Swirl so egg mixture is incorporated.
Step 5: Bake in middle of oven for about 1 hour. When you take the frittata out of the oven, immediately turn the pan over and check for doneness. Remove frittata to a platter and let rest 5 minutes before serving.
NOTE: Are you a meat lover? Add any of your favorite cooked breakfast meats like bacon, sausage or ham in Step 4.
34 E. Church Street, Kilmarnock
