A frittata is one of the most versatile recipe templates to keep on hand. You can sub in the veggies, cheese and meat (if you choose) based on what is in your fridge. When you’re making your swaps, just keep in mind this ratio: for every six eggs, use 1/4 cup heavy cream or milk, 1 cup cheese, and 2 cups total of vegetables and/or meat filling. Here's one possible version of a frittata:
- 6 eggs
- 1/4 cup whole milk
- 1 tsp. kosher salt, divided
- 4 slices bacon, chopped (optional)
- 2 small potatoes, cubed
- 1/4 tsp. freshly ground black pepper
- 1/2 medium red bell pepper
- 2 cups baby spinach
- 2 cloves garlic, minced
- 1-2 Tbsp. of your favorite fresh herbs
- 1 cup shredded cheddar cheese
- Heat oven to 400°F.
- Whisk the eggs, milk and 1/2 tsp. salt together in a small bowl; set aside.
- Cook the bacon in an oven-safe skillet, stirring occasionally, until crisp, about 8 to 10 minutes. Remove the bacon from the pan and pour off all but 2 tablespoons of the fat.
- Return the pan to medium heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook until tender and lightly browned, 4 to 6 minutes.
- Add spinach to the pan with the garlic and herbs and cook, stirring, for 1 minute. Add the bacon back to the pan and mix to evenly distribute.
- Sprinkle the cheese on top, then pour the egg mixture evenly over the vegetables and cheese. Cook for 1-2 minutes or until you see the eggs at the edges of the pan beginning to set.
- Bake the frittata until the eggs are set, 8 to 10 minutes. For a browned, crispy top, broil the frittata for 1-2 minutes at the end of baking.
- Cool in the pan for 5 minutes, then slice into wedges and enjoy!
Adapted from thekitchn.com. Image by Teeko Yang.
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