Growing up in an Italian family, my mother made Frittata often. It was quick, easy, and a great way to use up whatever you had in the refrigerator. It is an egg based dish made with the addition of meats, cheeses and vegetables, similar to a crustless quiche.You can use any combination of ingredients you want and have on hand. Now that we are staying at home during the Covid-19 pandemic, I am looking for recipes using whatever I have in the pantry and frig so that we can limit our trips to the supermarket. And, it is naturally gluten free, no need for any substitutions!
My mother would make a Frittata in a large frying pan, cooking it until one side was set, then she would place a large plate over the pan, flip it over, then finish cooking the other side. One of my first attempts doing it this way, landed most of it on the floor! Now, I prefer to start in on the stovetop and finish it in the oven. I also used to cook it on the stovetop until the bottom was slightly browned and set, then put it in the oven.I found that the bottom would get too browned before the top was set, and the resulting Frittata was dry. Now, using an oven proof skillet, I saute the fillings, add the eggs and immediately put it in the oven to bake, resulting in a fluffier, evenly baked Frittata.
Your choice of fillings is endless! I like to use a meat (e.g Italian sausage, ham, canadian bacon), vegetables (onion, scallions, mushrooms, broccoli, zucchini, spinach, asparagus,potatoes) and cheese (cheddar, Swiss, feta, goat, Gruyere etc etc) You want about 2 cups cooked filling for 12 eggs.
I use a 12 inch, non-stick, oven proof skillet for a 12 egg Frittata.
Today, I am using Canadian bacon, baby Yukon potatoes, spinach, onion, and cheddar cheese.
Frittata
12 eggs
1 small onion, chopped finely
3 slices Canadian bacon diced
10 baby Yukon gold potatoes, thinly sliced
3 cups baby spinach
1 cup shredded Cheddar cheese
Olive oil
Salt/pepper to taste
Preheat oven to 350 degrees.
Whisk the eggs with salt and pepper until well beaten, stir in the cheese.
Saute the sliced potatoes in 2 tbsp olive oil until they are soft. Add bacon, and onion, cook until softened. Add spinach, cook until spinach is wilted. Season with salt and pepper.
Add the beaten egg mixture, even out the top.
Transfer to stove and bake until the eggs are set about 25 to 30 minutes. It is done when the top no longer appears wet or jiggles when you move the pan.
Slice into wedges to serve.
