Frittata is an egg-based Italian dish similar to an omelets or crust less quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to “fried.”
A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile, and my favorite brunch item to whisk quickly and enjoy with glass or two prosecco or bubbles of your choice. I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. Below is on of my and my husband favorites along with some tips.
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|Large Eggs .
|Salt and Black Pepper.
|Yukon Gold Potatoes .
|2 medium size
Use a cast-iron skillet. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don’t have a cast iron skillet, you can use oven safe non stick skillet.
Lets start with chopping finely all the ingredients. Make sure your skillet is hot and start with sauté the bacon. When is ready and crispy remove with a slotted spoon and put it a side. In the bacon fat if necessary add 2 tbsp. olive oils and start sauté the potatoes first on medium heat. After a few minutes add the onion, mushrooms and spinach and the seasoning. Cook for a few more minutes or until all vegetables are cook through and then add the bacon. Before you add the whisk eggs and heavy cream, make sure all the vegetables and bacon are spread evenly on the skillet. After we pure the mixture off eggs and cream add the crumbles of the creamy goat cheese and let it cook on the stove on low heat for a 1-2 minutes and then transfer to a pre heat oven on 400 F. for about 5-6 more minutes. Make sure to check and not burn it. Remove it safely from the oven and sprinkle with a little more smoked paprika and fresh chopped parsley
Equipment you may find helpful: