Spring Frittata - a Brunch must
SPRING FRITTATA
Why do you need the frittata in your cooking repertoire? Because it's versatile, easy and super impressive. Nothing beats a frittata as the shining star entree for your brunch table or for a hearty 'breakfast for dinner' option.
Use the recipe below as a template and feel free to substitute other meats, cheeses, veggies and herbs to please your palate or use up some leftovers in the frig.
Get creative. Mexican - chorizo, cilantro, salsa and cheddar. Greek - lamb, feta and olives. Italian- sausage, oregano, basil and fresh mozzarella. You get the picture. Let your Frittata Freak Flag fly!
What you'll need:
- 8 large eggs
- 6 slices of bacon, chopped (or sausage, Canadian bacon, ham etc)
- 2 Tbsp chopped fresh herbs (parsley, basil, cilantro, thyme. Mix it up.)
- 3 cups coarsely chopped fresh spinach
- 1 lb bag of frozen shredded potatoes (you will only need 3/4 of the bag)
- Sliced provolone cheese
- 3 Tbsp grated Parmesan cheese (nope, not that fake stuff in the green can. Real cheese)
- 1/2 cup roasted red peppers (chopped, from a jar)
- 1 medium onion (chopped)
- 2 cloves of garlic (minced)
- Olive Oil
- Salt and Pepper
What you'll do:
Ensure that all of your ingredients are prepped, chopped and ready to go. The Le Creuset Nonstick Braiser is perfect for creating this dish, but any large nonstick, ovenproof skillet can work. If it's not oven proof, we can work around that.
Whisk together the eggs, Parmesan cheese and chopped herbs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Cook chopped bacon in the Brasier/skillet, stirring until crisp. Remove bacon onto paper towel lined plate and pour off all but about 2 Tbsp of bacon fat.
Add the potatoes (3/4 of the bag) to the Braiser/skillet along with 1/4 teaspoon salt and 1/4 teaspoon pepper and saute over medium/high heat until the potatoes turn golden and tender and brown up in spots. Transfer potatoes to a bowl and add bacon to the potatoes.
Add 1 Tbsp of olive oil to the Braiser/skillet and saute the onion until it starts to soften and turn translucent. Add the garlic and spinach and saute briefly until the spinach is slightly wilted and the garlic is golden.
Gently add the potato/bacon mixture back into the Braiser/skillet with the onions, garlic and spinach and add the roasted red peppers and an additional Tbsp of olive oil. Stir gently and then spread evenly in the braiser/skillet. The mixture will cook and form a slightly crispy crust in 2-5 minutes.
Pour the egg mixture evenly over the potato crust. As the eggs cook, gently lift up the sides or scrape small holes in the middle of the frittata so that the uncooked eggs can run down and cook. When it's almost completely set, top with Provolone cheese slices and place in oven under a broiler until cheese is melted. If your skillet is not oven proof, place the lid on the pan and let it steam for a few minutes to melt the cheese. Sprinkle with fresh herbs to garnish. Serve in slices like a pie. Makes 6-8 servings.
Ensure that all of your ingredients are prepped, chopped and ready to go. The Le Creuset Nonstick Braiser is perfect for creating this dish, but any large nonstick, ovenproof skillet can work. If it's not oven proof, we can work around that.
Whisk together the eggs, Parmesan cheese and chopped herbs with 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
Cook chopped bacon in the Brasier/skillet, stirring until crisp. Remove bacon onto paper towel lined plate and pour off all but about 2 Tbsp of bacon fat.
Add the potatoes (3/4 of the bag) to the Braiser/skillet along with 1/4 teaspoon salt and 1/4 teaspoon pepper and saute over medium/high heat until the potatoes turn golden and tender and brown up in spots. Transfer potatoes to a bowl and add bacon to the potatoes.
Add 1 Tbsp of olive oil to the Braiser/skillet and saute the onion until it starts to soften and turn translucent. Add the garlic and spinach and saute briefly until the spinach is slightly wilted and the garlic is golden.
Gently add the potato/bacon mixture back into the Braiser/skillet with the onions, garlic and spinach and add the roasted red peppers and an additional Tbsp of olive oil. Stir gently and then spread evenly in the braiser/skillet. The mixture will cook and form a slightly crispy crust in 2-5 minutes.
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