CHEF JOE CAMPBELL

Joe Campbell, a native of Minneapolis, Minnesota, began his culinary journey at age 14, progressing from fast food to fine dining establishments. After graduating from Le Cordon Bleu in 2005, he honed his skills under renowned chefs in Minneapolis before embarking on a global culinary adventure, immersing himself in Asian cuisine in Thailand. In 2013, Campbell became the executive chef at Ragnar’s in Steamboat Springs, Colorado, followed by a successful tenure at Hazies. He later joined Mambo Italiano as executive chef, collaborating with Hannah Hopkins to launch Bésame in 2018 and Yampa Valley Kitchen in 2020. Chef Campbell continues to innovate, recently exploring Spanish cuisine firsthand. A regular at the Steamboat Food & Wine Festival, he enjoys diverse interests outside the kitchen, including reading, riding his motorcycle and playing softball.

GARDEN FRITTATA

Serves 2

6 large eggs
¹⁄₃ cup cream
½ cup shredded gruyere
½ cup goat cheese
½ cup cherry tomatoes, cut in half
½ cup red bell pepper, medium dice
1 cup arugula
1 tsp fresh lemon juice
1 tsp salt
1 Tbsp unsalted butter

Optional garnishes to mix and match:

Heirloom cherry tomatoes
Radish slices
Goat cheese
Pea tendrils
Any nice herbs you like, such as fennel fronds or pea tendrils

1. Preheat the oven to 400 degrees Fahrenheit.

2. Whisk eggs, heavy cream and salt until you get a smooth and even texture.

3. Melt butter and coat an 8-inch non-stick frying pan.

4. Add peppers, tomatoes and arugula evenly on the bottom of the pan.

5. Add egg mixture. Add cheese to the egg mixture.

6. Bake the frittata for 10 to 12 minutes, or until the edges are set and the top is lightly browned.

7. Garnish and enjoy!

Originally published in Summer + Fall 2024 issue of Well.