what, this old thing?! nah, so a frittata is basically a big, thick, omelet. lila calls it “breakfast pie”, which i find endearing (you are shocked).
this particular frittata is particularly substantial, and well-suited to brunch, lunch, or even dinner (esp if you live in paris, which is where i would live if i were bougie). it contains meat, egg, potatoes, vegetables, and cheese. that’s a meal in a dish if ever there was one. check it out.
this recipe makes 4 large servings, but it’s a pie, so however you wanna slice it…
kiddo alert: ixnay on the jalapeno. if your kids like eggs, they should like this. if they like quiche, they definitely will like this. if they can differentiate between quiche and frittata, they can come write this blog for me.
- 6 large eggs
- 1/4 c milk (half & half or cream work, too. only makes it better. and more fattening.)
- 1 med-sized potato, cut into small 1/2 (or smaller) inch cubes. NOTE: i only make this frittata when i have leftover roasted potatoes to use. tater tots or hash browns would work, too.)
- pancetta, cut thick and diced small (about 2 ounces, but you can just eyeball the amount that looks good). chopped bacon or ham would work just as well.
- swiss chard, about 3-4 large leaves (you can sub a handful of fresh spinach)
- 1/3 c fresh chopped tomato
- 1/3 c fresh chopped onion (about half of a small onion)
- 1/2 jalapeno pepper, chopped small (almost minced)
- 1/2 c shredded cheddar cheese (any cheese you have on hand will be fine)
- small handful of fresh chopped flat-leaf parsley (you can use dried italian seasoning to sub, or some basil and thyme. dried parsley is tasteless swill.)
- preheat oven to 375
- beat eggs in med bowl with milk. salt and pepper to taste (at least a tsp of salt.) mix in parsley/herbs. set aside.
- in a medium non-stick, oven-safe saucepan, heat 1 tbsp olive oil over med heat, and saute the pancetta until crispy. if you’re using an uncooked diced potato, cook the potato along w/ the pancetta. should take about 7-8 minutes.
- add onion and pepper, and saute another minute, until veggies are crisp-tender. (if you are using leftover potatoes, you smart cookie, add those in now, too.)
- add tomatoes last, and reduce heat to med-low.
- carefully pour egg mixture into the pan (while leaving it on the burner). sprinkle cheese evenly over the top of frittata.
- let the pan cook over med-low heat for about 2-3 minutes, to set the bottom of the frittata. then stick it in the oven and finish cooking until the frittata is set/firm on top, about 10-12 min.
- let it cool, and then slice it up and enjoy. DON’T touch the handle of the pan without your oven mitt on. it was in the oven, remember? i never do, either.