Frittata Recipe
🕒 Prep Time: 15 minutes
🕒 Cook Time: 20 minutes
🕒 Total Time: 35 minutes
🍽 Servings: 6 (as a first course) or 4 (as a main dish)
Description:
Another frittata? Who needs another frittata, you ask? Well, this one tastes exceptionally good! It’s a delightful blend of flavors that will elevate any brunch or snack time. With its European charm and a medley of veggies, this frittata is a true winner. Plus, it’s ready in less than an hour, making it a perfect option for those busy days when you crave something delicious yet quick to prepare.
Ingredients:
- 1/2 bunch asparagus
- 1/2 lb bacon
- 4-5 medium Yukon Gold potatoes
- Extra virgin olive oil
- 1/2 onion
- 2 cloves garlic
- 2 green onions
- 2 green peppers
- 1/2 red bell pepper
- 2-3 black olives (optional)
- 1 green olive (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 6 eggs
- 1 cup half-and-half or milk
- 1/2 tsp garlic granules
- 1/4 cup Parmigiano-Reggiano cheese, grated
Instructions:
- 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 the 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 the 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!
This frittata is not just another frittata; it’s a culinary delight that will leave you craving for more. Enjoy the burst of flavors and the simplicity of this European-inspired dish!
