Frittatas are intimidating because it's eggs...in the oven?! BAKING?! But rest assured, the majority of the cooking comes from frying it up in a pan like an American-style omelet. You actually only need the broiler in your oven to give it that nice crusty top.
The beauty of a frittata, like any omelet, is that you can put whatever you want in them. Perfect for when you have only a few pieces of bacon or a few springs of asparagus left over from the week.
|Ok, these are not leftovers.|
Here I have some mushrooms, bacon, and eggs I received from the test-run of Queens Harvest Co-op's buying club. The asparagus and Rupert cheese is from the McCarren Park Saturday Greenmarket. All fresh and delicious.
I followed this recipe by Alton Brown for the general cooking technique. His recipe does not use milk or cream like many others do, so it's healthier but denser than a frittata you may have had in a restaurant. I changed it up but laying bacon strips on the bottom of the pan (must be oven safe!) as a crust, used Rupert cheese instead of Parmesan, and loaded it with veggies that I sauteed before adding the egg mixture.
You're basically just gonna let this cook over a low heat until it is almost nearly set. Then, pop it in the oven under the broiler for just a few minutes, and you'll get this:
Notice how the sides have risen and the top is nice and golden brown. (I did forget to sprinkle cheese on top---woops!) But don't cut into it just yet---let it sit for a few minutes so that the insides can set. The worst is cutting into a frittata and it's still runny in the middle. Once you feel good about all your hard work, cut it into wedges and serve warm.
|Garnished with pea shoots and blossoms.|