Don’t sleep on the frittata. A frittata is basically a crustless quiche baked in a pan filled with your favorite omelet toppings. It’s a great way to showcase your skills with flavors and is fun to make with either your kids, friends, or solo for 1. It’s also a fun word to say over and over … frittata, frittata, frittata - you get the point. The key to the perfect frittata is as follows:
Start with a well-oiled (or buttered) baking pan (a cast iron pan will work too)
Par-cook your toppings
Add cream to make it smoother
Keep your oven temp low
I love using veggies that have been par-cooked in the frittata and no breakfast is complete without a healthy dose of bacon (or ham), so that’s my combo here. You can, however, pack it with whatever you’d like. This is where I let my guests (in my case my kids) decide. They can chop the filling, beat the eggs, and watch it come together.
In this recipe, I use a ratio of 1/2 cup of cream to every 5 eggs, but you can add more cream if you like the looser, creamier texture and flavor.
Ingredients:
1/2 cup blanched and chopped rainbow carrots
1/2 cup blanched and chopped broccoli
1/2 cup par-roasted potatoes (you can also put the potatoes in a bowl, cover with plastic and microwave for 5 minutes to par cook if that’s easier)
10 eggs
1 cup of cream
1/2 cup par cooked, chopped bacon
grated parmesan cheese to garnish
1 tablespoon extra virgin olive oil for the baking pan (butter or bacon fat works as well)
Steps:
To start, pick your favorite veggies. If they are raw, just bring a pan or pot of water to a boil and par-cook the veggies. They will keep cooking in the bake so don’t overcook in the first step, just cook a touch before al dente, about a 1-minute steam/blanch.
Oil your pan, place on a baking sheet and put in a 275 F oven for 5 minutes.
Remove the pan from the oven and pour your egg mixture directly into the pan. Put the ingredients right into the pan with the eggs (you can mix with a spoon so it’s evenly distributed).
Bake in a 275F oven for roughly 30 minutes or until the center is no longer loose and “jiggly”.
Remove from the oven, allow to cool for about 5 minutes, then turn the pan upside down on a cutting board and tap the bottom until the egg comes out of the pan.
Slice into wedges and serve with a salad topped with some freshly grated parmesan or smoked cheddar.
That looks so good! Thank you!
Thank you! I use to make them all the time and fell out of the habit. I’ve got six slices of deli ham, some asparagus, a little pasta leftover from minestrone soup, and who knows what other crap lying around in the fridge. Now, to figure out what to do with about a cup of turkey stuffing and a cup of the gravy with bits of turkey in it…