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The Frittata is a versatile dish that's just what you want when you don't want an omelette exactly. Maybe because it's lunch or dinner and you're ready for a creamy, cheesy meal that's not ashamed to put eggs front and center in the entree; photo by Kasey Rogers.
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Frittata

The Frittata is a magical category of dish, willing to host an incredibly diverse set of ingredients. If you’ve eggs, cream, and some Italian cheeses in the fridge, you’re already half-way there.

Ingredients

  • Olive oil and a tablespoon of butter to coat pan.
  • 12  whole large eggs
  • 1/8 cup whole milk or half-and-half
  • 1/4  cup  grated parmesan  or Romano Cheese
  • 1/2  cup  grated cheddar  or Monterey Jack Cheese works well too.
  • 1  cup cooked Spinach
  • 3 bacon slices cooked and crumbled
  • ½ cup of sautéed mushrooms
  • 2  dashes onion powder  Optional
  • ground white pepper
  • pinch of salt

Instructions

  • Melt butter and a bit of olive oil in a pan.
  • While warming sautéed mushrooms, bacon and spinach, crack eggs into a large bowl.
  • Add milk, salt, and pepper; stir with a whisk until well combined.
  • Add egg mixture to pan.
  • Top with cheeses. Cook on low to medium heat.
  • When the eggs are firm, transfer heatproof pan to the over to brown.
  • Bake at 350°F for 5 to 10 minutes or until lightly browned.
  • Cool on a wire rack for 5 minutes; run a thin knife around edge of each frittata to release from pan.
  • Remove frittatas from pan by sliding onto a large platter or round serving dish.

Notes

Remember, if you don’t have bacon, in the fridge, ham, sausage or kielbasa, you can pair with whatever vegetable works for your palate—Broccoli florets, kale, asparagus or even cooked dice potatoes work well.