“It’s more of a technique.”
That’s how Richard Felshaw describes the frittata that anchors both his catering menus and his own family’s table – a dish meant to be reinvented, not followed to the letter. Swap in whatever vegetables are on hand, change the cheese, add meat for something heartier. The formula holds; everything else is up to the cook.
This version starts with onions and garlic cooked down until soft, then a handful of spinach wilted into the mix for an earthy, silky base. Juicy cherry tomatoes, a diced Serrano pepper, and a choice of feta, blue, or goat cheese round it out – a combination just as at home on a supper table as it is at breakfast or brunch.
Richard Felshaw and Christine Berenguer
Richard and his wife, Christine Berenguer, bring decades of food and hospitality experience to Sky High Catering, the business they’ve spent the past two years building. Richard trained at Le Cordon Bleu in Orlando, then worked his way through a string of the city’s high‑end, award‑winning kitchens. Christine has spent more than 25 years in hotel and restaurant management, including a stretch as food and beverage director for Marriott properties across Central and South Florida.
The couple moved to Highlands about seven‑and‑a‑half years ago. Christine managed Main Street Inn through its transition into Highlander Mountain House and has spent the past five years at Oak Steakhouse. Meanwhile, she and Richard have grown Sky High Catering into private chef dinners, parties, and full‑scale events, including a recent gathering for Silver Eagle’s buyers.
Next year, the two plan to turn that side venture into a full‑time one. Sky High Provisions, an elevated grab‑and‑go shop, is set to open at 470 Oak Street in the former Fressers building, offering sandwiches, takeaway dinners, and prepared meals.
At home, the frittata turns up at Christmas breakfast or whenever family is in town — proof, Richard says, that a good technique works just as well on an ordinary morning as it does for a holiday spread.
Cast Iron Anytime Frittata
Ingredients
6–8 large eggs
½ medium red onion, small dice
3 garlic cloves, finely chopped or grated
½ cup cherry tomatoes, halved or quartered
¼ cup crumbled feta, blue cheese, or goat cheese
Handful of roughly chopped spinach, or vegetable of choice
1 Serrano pepper, diced
½ teaspoon fresh tarragon, chopped
Pinch of chili flakes
1 teaspoon salt
½ teaspoon freshly cracked black pepper
Instructions
Preheat the oven to 400°F.
In a small pan over medium heat, sauté the onion, garlic, and Serrano pepper for 2–3 minutes, until the onion becomes slightly translucent. Add the spinach and continue cooking for about 2 minutes, until it begins to wilt. Remove from heat.
Spread the vegetable mixture over the bottom of an 8‑inch cast‑iron skillet or an 8‑by‑8‑inch baking dish. Add the tomatoes and crumbled cheese.
Crack the eggs into a mixing bowl and whisk until the whites and yolks are fully incorporated. Add the salt, black pepper, chili flakes, and tarragon.
Pour the eggs over the vegetables. Using a fork, gently move the egg mixture around so it penetrates the spinach and onions underneath.
Bake for approximately 18–20 minutes, checking occasionally, until the eggs are set.
Vegetables and cheeses are interchangeable, and cooked meat can be added for a heartier version. Use what you love to eat.
Favorites Count: 0