This morning I made a frittata for my friend to take to a bridal shower
(V-Rod, holla!) so I figured I’d give instructions so she can just make it herself next time.
A frittata is a type of Italian omelette, either simple or enriched with additional ingredients, such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then broiled to finish, and served open-faced, but could be also served on a platter. (Wiki)
Here’s what you need for a 14 inch pan:
1/2 cup half and half
1/3 cup parmesan cheese
1 1/2 cups gruyere or good quality Swiss cheese
1 big clove garlic
2 cups mushrooms
1 lb. bacon
2 Tbsp. butter
fresh herbs, about 1/4 cup
salt and pepper
Heat oven to 350*. Put saute pan with sloped sides on medium-low heat. Cut the bacon slices into about 1/2″ strips, and add to the pan, stirring occasionally.
Cut the ends and the dark green parts off the leeks and discard. Slice the leeks lengthwise and then into thin slices.
Toss them into a bowl and fill with cold water. Swish them around a bit, then let it settle. This will remove all the sandy dirt that gets between the layers of the leeks.
Slice the mushrooms and set aside.
Grate the gruyere or swiss and set aside.
By now, the bacon should be nice and crispy. Drain it on paper towels and try your best not to eat it all. If you are like me, drain the fat into a jar to use at a later time. Leave about 1 Tbsp in the pan.
Add 2 Tbsp. butter and melt.
Gently bring over your leeks, careful not to disturb the sediment, and with a spider or slotted spoon, scoop ‘em out and into the pan.
See all the dirt that gets left behind?
Season with salt and cook for 2 minutes, then add the garlic.
Add the shrooms, stir about and let them saute while you get the eggs ready.
Crack the eggs into a big bowl, add the half and half and whisk until blended.
Add the parmesan and about 1/2 of the gruyere or swiss.
By now, the leeks and mushrooms will be done. The mushrooms will release some water, and when they are done the pan will be dry.
Add the bacon, stir into the veg, and spread evenly in the pan.
Take your mixed up eggs and cheese,
and pour into the pan.
Using a heat-proof spatula, gently stir eggs around the sides of the pan and through the bottom.
Add the herbs and stir through.
Sprinkle the remaining cheese over the top.
Leaving the pan on low heat, let cook for a couple of minutes until it starts to set a little. Jiggle the pan and when you see that the center is halfway cooked, run your spatula around the sides then pop it into the oven.
Let cook for about 15-20 minutes. Remove from oven, and let rest for another 15 minutes.
Slide frittata onto a platter
And cut into squares or wedges or whatever. Mangia!
This really is an easy dish you can make for breakfast, brunch, lunch or dinner. It’s good hot, room temperature or cold.
Note: For a 10 or 12 inch pan, use 12 eggs, and reduce the amount of other ingredients. If you want to make it vegetarian, omit the bacon and use 1 Tbsp olive or vegetable oil in place of the bacon fat with the butter.