So throw on your apron and let's get crackin'! Literally. Because you need to crack a lot of eggs.
Here is what went into my frittata last night.
1/2 c. whole milk
1 T. butter
1/2 of a small yellow onion, diced
6 strips of uncured bacon, chopped into bite size pieces
1 large tomato, diced
Handful of fresh spinach, chopped
Shredded cheddar cheese
Salt & pepper to taste
- Preheat oven to 350 degrees.
- In a medium sized bowl, whisk eggs & milk together, season with salt & pepper, set aside.
- In a saute pan, cook your chopped onion & bacon together until soft/crispy, drain on a towel and set aside.
- In a deep saute pan (or an "everyday pan"), melt your butter, then pour in your egg mixture.
- Add everything else into the eggs: onion, bacon, tomatoes & spinach. Top with a generous amount of cheese and let everything cook on the stovetop for 5 minutes.
- After the sides have set, put the whole pan in the oven for 10-15 minutes or until the center is firm.
- I opted to add more cheese in the final few minutes of cooking. Because I really like cheese.
- DIG IN!
IMPORTANT: if your entire pan is stainless steel, you're fine. If your pan has a coated or plastic handle, wrap it very well in tinfoil before it goes in the oven. It's not a very high heat and it won't be in the oven for that long. There are also ways to cook a frittata where you cook it entirely in the oven in a casserole dish and skip the stovetop step. You'd have to google that though!
|Everyday Pan - perfect for frittatas!|