About a year ago, I become addicted to frittatas. Like, really obsessed. I’d have friends over for brunch once a week and they would bring different things like pancakes, scones or muffins and I would ALWAYS make a frittata. Sure, I love eggs scrambled, fried and poached. But nothing is as versatile and as easy as the amazing frittata. One of my favorite reasons for loving the frittata is that you can put almost ANYTHING in it and it will taste great! Leftover vegetables from last night’s dinner you don’t want? Throw it in the frittata. Have some extra onion you need to use up? Throw it in the frittata. Do you have a little salsa left that is not enough for all those chips? Go ahead, it will taste GREAT in a frittata with some cheese! Ok, I hope I’ve sold you on the versatility and simpleness of a frittata. So keep reading. If I haven’t sold you yet, keep reading anyway. I bet you will be convinced by the end.
One of my best friends from grad school came to visit this past weekend. She was around for my frittata phase – that has clearly persisted – and so I made us a frittata for breakfast, you know, for old times sake. *I promise I won’t post frittata recipes too often, but here is the first one.
One of the best things about this frittata recipe is that 2 of the ingredients I have in the freezer pretty much at all times – bacon and spinach. The sweet piquante peppers (shown below) are jarred and DELICIOUS! They are slightly sweet, a little crunchy (even though they are jarred) and have a spicy kick to them. They are great in eggs, sandwiches and salads or just right out of the jar. I buy Peppadew peppers and keep them stocked in my fridge. Most people have pickles stocked in their fridge. I have peppers.
Oh yeah, and then there are the eggs. Of course I have eggs (well, most of the time). So a BONUS about this recipe is that I always have the ingredients on hand! And you can too!
The bacon I keep in the freezer and cut across the strips.
This way my eggs get a ton of flavor from the bacon, but not too much fat. You only need a little bacon to flavor your eggs. (I got this frozen tip from one of Melissa d’Arabian’s cooking shows) This tip changed my life with buying bacon.
Usually, I would buy bacon, and only use a few pieces and then it would go bad in my fridge. Now, I buy bacon, and whatever I have leftover that I haven’t cooked, I put in the freezer and save for eggs, chilli or whatever else needs a little bit of bacon. Well, I guess you’re probably saying right now, what couldn’t use a little bit of bacon, or a lot. : )
Ok, I digress, back to the almighty frittata!
First cut up the bacon, I used probably about 1/8 cup. But you can use more or less depending on your love of bacon. Fry up the bacon in a oven safe pan. I used a cast iron pan. While the bacon is frying on medium heat, thaw the spinach in the microwave. Spinach cooks down A LOT. I used about ½ to ¾ cup of thawed and drained spinach. When the bacon is just about crisp (or however you like your bacon). Add the spinach and stir. Next add the jarred piquante peppers – halved. Stir these.
Your pan size, will dictate the amount of eggs you use in your frittata. My pan was about 6 and ½ inches and I used 4 eggs. If your pan is bigger, you probably need to use more eggs. If you increase your pan size and don’t use more eggs, your frittata will come out thinner (which is fine) but you will need to reduce the cooking time – about 6-10 min in the oven.
Add eggs and cook over medium heat until sides touching pan start to firm.
At his point, place the pan in the oven at 400F and cook for about 10-15 min. until egg is fully cooked. Your kitchen will smell like bacon and delicious peppers. MmmmMMmm
If you like cheese, this is the point you can sprinkle some cheese on top and put it back in the oven for about 1-2 min. to melt Watch this! You don’t want your cheese to burn! I grated fresh pecorino romano cheese on top, but you can also you cheddar, parmesan or mozzarella – or really any hard cheese that you like!
Let it cool for a few minutes and cut in 4 slices and enjoy!!
Besides being super flavorful with bacon and sweet peppers with a spicy kick, did I mention this is actually good for you? Look at all those veggies you’re getting! And it’s only brunch. Now that you’ve had this, you can totally have that doughnut, muffin or scone!
Bacon, Spinach and Sweet Piquante Pepper Frittata
Serving size: 2
- 4 large eggs
- 1/8 cup of bacon, sliced (or more, depending on how much you like bacon!)
- ½- ¾ cup of frozen spinach, thawed and drained
- 6 Sweet piquante peppers, halved (Peppadew Brand peppers) –you can substitute jarred jalapenos
- ¼ – ½ cup of shredded pecorino romano cheese (you can use really any cheese – cheddar, mozzarella or parmesan. Or even better – all three!)
- Salt and pepper, to taste
1. Pre-heat oven to 400F
2. Cook bacon in a small (around 6-7 inch) oven-safe pan or skillet on med to med-high heat until almost crispy (about 5 min) – if bacon is frozen start at the lower heat setting and slowly warm up to prevent burning bacon.
3. Sauté spinach and peppers with cooked bacon for 1-2 min – just to warm up the components
4. Scramble 4 eggs well and add to pan. Stir so all the ingredients are spread evenly through the eggs
5. Cook on the stove top till eggs cook along the outer edges.
6. Transfer pan to the oven and bake at 400F for 10-15min, until firm in the middle. (gently shake pan and egg should not wiggle)
7. Remove pan, add shredded cheese and place back in the oven, just for 1 or 2 min till cheese in melted.
8. Let frittata cool for about 5 min. Run a knife around the outer edge to loosen egg away from side of the pan. Slice in quarters and serve
If you have any leftovers, store in a sealed container in the fridge. Leftover frittata makes a great lunch!
* If you are only using turkey bacon and/or are using a pan that sticks a lot, you may need to add a tbsp or 2 of oil (olive, canola, or vegetable) to prevent the egg from sticking.
Recipe Source: Deliciousinadash.wordpress.com