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Another frittata... who needs another frittata? This one tastes good. 6 first course servings, 4 main dish servings
- 1⁄2 bunch thin asparagus, trimmed,lightly steamed until al dente,cooled,and cut in ¾ inch pieces
- 1⁄2 lb bacon, cooked until crisp,drained,and crumbled (or 1/4 lb diced, browned Canadian bacon or diced ham)
- 4 -5 small yukon gold potatoes, cooked,peeled,and sliced in ¼ inch thick rounds
- extra virgin olive oil, as needed for sauteing
- 1⁄2 large onion, diced (about 1 cup)
- 2 teaspoons minced garlic
- 2 green onions, thinly sliced
- 1⁄2 cup diced seeded green peppers or 1⁄2 cup red bell pepper
- 2 -3 tablespoons sliced pitted mediterranean black olives or 2 -3 tablespoons green olives (optional)
- 1 teaspoon kosher salt, divided
- 1⁄2 teaspoon fresh ground black pepper, more to taste
- 6 large eggs
- 1 cup half-and-half or 1 cup milk
- 1⁄2 teaspoon garlic granules
- 1⁄4 cup freshly grated stravecchio cheese or 1⁄4 cup parmigiano-reggiano cheese, plus additional for topping and passing
- Preheat oven broiler.
- In a large ovenproof nonstick skillet, brown potato slices in hot olive oil, and set aside to drain on paper towels.
- Heat more olive oil, if needed, in same pan over medium heat, and saute onions for 4-5 minutes.
- Add minced garlic, green onion, bell pepper, 1/2 Tsp salt, and pepper to taste, and saute another 4-5 minutes, stirring regularly.
- Add potatoes, asparagus, and bacon (or ham), and optional olives, and stir gently to mix and distribute evenly in the pan.
- Whisk eggs until smooth, and whisk in half-and-half or milk, remaining 1/2 Tsp salt, granulated garlic, pepper to taste, and 1/4 cup cheese.
- When thoroughly combined, pour evenly over mixture in skillet, and move vegetables around a little so egg mixture can go beneath them.
- Continue to cook frittata until egg mixture is fairly well set around the outside, then move the skillet under the broiler, and continue to cook until the top is set and lightly browned.
- Remove skillet from broiler, work around the edge of the frittata with a spatula to loosen, and invert onto a serving platter.
- Sprinkle generously with cheeses, cut into wedges, and serve with additional cheese on the side.
- Note: We have switched entirely to Stravecchio when a recipe calls for Parmesan or Parmigiano-Reggiano cheese.
- This is a Parmigiano-Reggiano that has been aged for an extra year, and it is well worth the extra couple dollars a pound that it costs!
FANTASTIC!! Never made a Frittata before and this one was wonderful. I was looking for something that would be good cold as well warm (for those quick out the door mornings) and previous reviews stated that this one was indeed good both ways. Tons of veggies and great all around start to your day =)
I made this for Christmas Brunch. I followed the directions exactly. I was ok to me. My folks liked it but we all thought the asparagus be came over cooked. It might be better to cut it a little smaller and toss it in raw. It might be better with frozen shredded hash browns. Any thanks for the recipe.
First time I have ever made a Frittata. LOVED IT. I changed the servings to 2, and omitted the green peppers, and olives. Subbed the 1/2 and 1/2 for evap. milk for calories. Left everything else the same. Toby, you made this sound so easy, and it really was a great brunch this morning. Usually hubby's weekend breakfast consists of eggs, toast. But today, he loved the surprise. The yukon potatoes and asparagus really made it extra nice. Thanks for sharing the recipe.