Every Sunday I make my family brunch. We are more or less creatures of habit in our household so we generally rotate through a handful of these Sunday recipes. One of our favorites being the frittata – Not to be confused with a quiche.
To help explain a frittata – I went to one of my favorite sources for info – Wikipedia…
Frittata is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses,vegetables or pasta. It may be flavored with herbs.
The Italian word frittata derives from fritto, the past participle of “to fry” (friggere), and was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.
Thank you Wikipedia for once again bestowing your knowledge upon me…
This dish is a no fail, go crazy, add anything, can’t go wrong rock star.
What I am trying to say is – it is virtually impossible to mess this dish up.
Today’s starting line up: Eggs, Bacon, Half and Half, Potatoes, Butter, Onions, Shallots, Kosher Salt, Black Pepper, Johnny’s Garlic, Sugar, Smoked Gouda Cheese and Havarti Cheese. Really…can it get much better?
Preheat the oven to 350 degrees.
This is one stop shopping when it comes to your frying pan. The pan you start with is the pan you will end with so make sure it can go into the oven.
I use an 8″ All Clad sauté/simmer pan. The edges are higher than your typical frying pan. This allows me to really fill this bad boy up.
To start add the bacon to your frying pan, then turn the heat to medium high. There is no need to add butter or olive oil.
Stir occasionally – Fry until golden brown.
Drain the bacon. I use a mesh colander, then I blot the bacon with a paper towel.
Set the bacon aside.
Give your frying pan a soft wipe with a paper towel. Just enough to sop up the excess grease.
Caution – HOT, which should be obvious at this point, but you just never know, so there’s your warning. You’re welcome.
Return your pan to the stove, add the butter and set to a smidge over medium heat. A smidge is just a bit more than a little. Capiche?
You can also add a splash of extra virgin olive oil if you desire.
Chop your potatoes into bite size portions.
Add enough potatoes to your frying pan to cover the bottom of the pan in a single layer.
Leave your potatoes alone once they are situated in your frying pan.
I know you will be tempted to toss them but please do not – just trust me!
Providing the potatoes with an uninterrupted opportunity to fry is what is going to give them their golden brown color.
They will fry undisturbed for approximately 5 minutes.
In the mean time add the onions…still do not stir the potatoes. Let the onions rest on top.
Add the shallots…
Add the Johnny’s Garlic…
If you do not have Johnny’s Garlic substitute with 1/2 tsp garlic powder and 1/2 tsp onion powder.
No worries. I won’t tell if you don’t.
Add the kosher salt, the black pepper and the sugar.
Check to make sure your potatoes have a golden brown color. Use a fork to conduct a potato quality control check. If it is golden brown then it is time to stir all the ingredients together.
Continue to cook for another 5 minutes. Stirring occasionally.
In a separate bowl add the eggs…
Add the half and half.
If you don’t have half and half, milk will do just fine.
Again, I won’t tell.
Remember the bacon from earlier? Give it a fine chop.
Once you have done that – add it to your bowl.
You will want 4 ounces of smoked gruyere (or smoked gouda) cheese. Either use a scale or have the deli weigh it for you.
You can substitute cheeses if you desire. You will want 6 oz of cheese in total. However, I encourage you to try it my way first.
If you have never tried a smoked cheese now is the time. It will change your life, rock your world and give you a more pleasant world view – Scouts honor.
2 ounces of Creamy Havarti Cheese.
Combine both cheeses in a food processor and chop them up.
This is my little trick for chopping cheese instead of killing myself with the hand grater.
I’m all about shortcuts, man.
Get ready, get set, go…Whisk it all up until…
It looks like this. Simply marvelous.
Pull the pan off the heat, make sure your potatoes are arranged in a single layer.
Pour your egg mixture over the potatoes.
Use a spatula and gently slice through the mixture a few times to seat the egg mixture.
If it looks like this you done good…
Place it in the oven for 30 minutes.
Then broil for 2-3 minutes. This is not the time to engage in conversation or walk away.
I have a bad habit of getting distracted at this very moment…Geez, you would think by now I would know better.
If it looks like this you done great!!!
I am so proud of you.
You will want to let it cool.
A frittata tastes better when it has cooled down a bit – For my family I find a 1/2 hour cool down to be ideal.
You can pull it out of the frying pan and serve on a platter if you want to be fancy – or you can serve it directly out of the pan.
I like the feel of putting the whole pan on the table. Seems more authentic – whatever that means…
After brunch I leave the frittata out with a fork in the pan and we continue to pick at it all day long.
Ahh – Sunday and family – does it get much better than that? I think not.
Ty wanted to say “hewo”.
Hewo Ty…Mommy wuvs you!!
My job is done here. I hope you enjoy your frittata and all the different ways you can make it “yours”.
I’m off to pet Ty and sneak him some frittata (sssshhh don’t tell hubby).
Be blessed, stay blessed and remember if you don’t laugh at yourself someone will do it for you!
- 3 slices bacon
- 1 tablespoon butter
- 1 tsp extra virgin olive oil
- 1 or 2 large russet potatoes
- ½ small sweet onion
- 1 large shallots
- 1 tsp. johnny’s garlic
- 1 tsp. sugar
- 5 egg
- 2 tablespoons half and half
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 4 ounces smoked gouda cheese
- 2 ounces creamy havarti cheese
- Preheat the oven to 350 degrees.
- Cut the bacon into 1/2 inch slices.
- Cook the bacon in an 8 inch ovenproof sauté pan over medium heat until golden brown.
- Drain the bacon with a mesh colander then pat with a paper towel.
- Discard the fat from the pan. Then give a gentle wipe to the pan with a paper towel to remove excess grease.
- Return the pan to the stove. Over medium heat add the butter and the extra virgin olive oil to the pan.
- Chop the potatoes into bite size portions and add to the pan. Fry undisturbed for approximately 5 minutes.
- Add the chopped onions, the chopped shallots, kosher salt, black pepper, johnny’s garlic and sugar.
- Cook over medium heat for 5 additional minutes, tossing occasionally until the onions start to brown and the potatoes are tender.
- Meanwhile, in a medium bowl, beat the eggs, half and half, chopped bacon and grated cheese.
- Place the pan in the oven for 30 minutes, until the omelet rises and the eggs are cooked in the center.
- Broil for 2-3 minutes – watch carefully, this happens fast.
- Serve hot directly from the pan – Cut into 8 pieces.