Frittata
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 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
directions
- 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!
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Reviews
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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 =)
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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.
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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.
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This is the first frittata I ever made and it was a huge success. I left out the peppers and olives and used a small onion instead of the green onion. I also used one potato instead of the amount specified. I just realized I was supposed to invert the finished frittata and then sprinkle it with cheese. Well, I just sprinkled it with cheese in the pan and served it from there. Don't know if it made a difference. The other night I told my husband that since we liked this frittata so much I would try other frittata recipes. He said, "No, just keep making this one." Very good, even left over and cold.
Tweaks
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This is the first frittata I ever made and it was a huge success. I left out the peppers and olives and used a small onion instead of the green onion. I also used one potato instead of the amount specified. I just realized I was supposed to invert the finished frittata and then sprinkle it with cheese. Well, I just sprinkled it with cheese in the pan and served it from there. Don't know if it made a difference. The other night I told my husband that since we liked this frittata so much I would try other frittata recipes. He said, "No, just keep making this one." Very good, even left over and cold.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!