Frittata

A dish like this can be prepared in an infinite number of variations. It can be made with or without meat and can include any variety of ingredients including zucchini, asparagus, mushrooms, olives, etc. The Emmental could also be swapped for the cheese of your liking. I’ve seen recipes with paprika and I think a bit of red chili would be a nice addition. The frittata can be cooked in advance and served at room temperature offering another good option for brunch.


Ingredients:
6 eggs
1/2 c cream
6 strips of pancetta or bacon
1/2 large yellow onion
1 large white potato
1 red pepper (roasted and peeled)
1 clove garlic
sprig of thyme
salt and pepper
1 c grated Emmental cheese

Place red peppers in a roasting pan and pop into a 400 degree F oven. Retire to the living room floor and watch basketball until you can smell the peppers. When the skins become black, remove the red peppers from the oven and transfer to a paper bag. Return to the floor and rest until you have initiative to peel and seed the red peppers.

Dice pancetta and fry in an eight inch, nonstick, oven-safe skillet. Dice onion and add to pancetta and sizzling fat. Cook until translucent and sweet. Meanwhile, peel and dice potato. Combine eggs and cream in medium bowl and season with salt and pepper. Add potatoes to skillet and continue to cook until they become soft. Add minced garlic, thyme and red pepper and cook for another minute. Pour egg mixture over top and reduce heat to low. Let frittata set for a few minutes until it gets firm around the edges. Transfer frittata to 375 degrees F. oven and bake until eggs are set and frittata is golden (like 10 minutes maybe? Keep an eye on it).

Let the frittata cool briefly then flip onto a plate or cutting board. Serve with a dollop of sour cream, a simple tomato salad or greens.

1 Comment

  1. Nolto says:

    When are you hosting brunch Troy? I’m getting impatient to eat this stuff.

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