Just a touch of milk will make your Frittata extra soft and custardy on the inside. Make this frittata recipe with your add-ins of choice, though in my world, bacon tops the list! Great way to make breakfast for a crowd and a make ahead, protein rich meal you can keep for days and days.
FRITTATA – AN EVERYDAY STAPLE!
This frittata recipe will be familiar to many of my friends.
It is what I make when I’m cooking brunch for a group of people or when I don’t have enough bacon to go around for everyone. It makes me feel like I’m getting a quiche fix – but far healthier because it’s devoid of that buttery crust nor loaded with cream.
And if I skip the bacon and cheese and make this with just veggies and perhaps the teeniest sprinkle of parmesan or feta, it is also a terrific low calorie meal that’s high in protein.
But here, today, I’m sharing my favourite way to make frittata – with bacon. (And spinach🍃)
BACON GREASE = EXTRA FLAVOUR!
When you cook with bacon, always try to find a way to use the bacon fat in the recipe. Otherwise, you’re throwing away free flavour!
So in this recipe, I cook the bacon in the same skillet that I use to make the frittata.
TIP: Use a well seasoned skillet OR a non stick pan. You’ll cry if your frittata gets stuck! (Though if it does, just leave it for 5 minutes and it will sweat off the pan 🙂 )
THIS IS HOW I MAKE FRITTATA
Nothing ground breaking here – an egg mixture with a touch of milk (really, it makes it a bit more custardy). Cook the bacon (I like to add garlic too), wilt some spinach.
Then what I do next might be a little different to the usual frittata recipe – no big deal so it’s not critical, it’s a personal preference:
- Reserve some of the bacon and spinach to sprinkle across the top;
- Layering – Pour in some of the egg mixture, sprinkle with cheese, top with remaining egg, sprinkle with more cheese and top with reserved bacon and egg.
I just find this layering technique disperses the add-ins better throughout the frittata (rather than sinking to the bottom). Plus it looks nicer when you can see some of the bacon and spinach on the surface.
Some frittata recipes say to pour all the egg mixture in and gently mix it in the pan. The problem with this is that this can cause the frittata to stick to the base of the pan. It’s safer (I think) not to mix – also prevents the frittata from becoming discoloured when browning on the base of the pan mixes in.
I like to bake frittata in the oven because I feel like it cooks it through more evenly than popping it under the broiler/grill.
Having said that though, I have made frittata many times just on the stove. It’s a terrific breakfast for camp outs – so much easier than making loads of bacon and eggs for everyone when you only have one portable stove!
I’ve popped stove top directions in the recipe notes – it involves flipping and it looks totally pro when you do it. 😂 – Nagi x
WATCH HOW TO MAKE IT
- 10 eggs
- 2 tbsp milk (any)
- 1/2 tsp salt and pepper
- 1 tsp oil
- 300 g / 10oz bacon , chopped
- 2 garlic cloves , minced
- 1 tbsp / 15 g butter
- 2 big handfuls baby spinach
- 1 1/2 cups / 150g mozzarella cheese , shredded (or other melting cheese)
- More cooked chopped bacon and spinach, for garnish as pictured
Preheat oven to 180C/350F.
Whisk eggs, milk, salt and pepper.
Heat oil in a well seasoned skillet or non stick pan (about 26cm / 11") over medium high heat.
Add bacon and cook until almost golden.
Add garlic and cook for 30 seconds.
Add spinach and toss until just wilted - bacon should now be golden.
Turn heat down to medium. Remove about 1/3 of the bacon spinach into a bowl (for topping).
Add butter into the pan and swirl/spread across base of the pan.
Pour in about 2/3 of the egg mixture. Scatter over half the cheese, then pour over remaining egg mixture.
Scatter over reserved bacon and spinach, then cheese.
Cook for about 3 minutes until the sides are just set but not golden - check with knife.
Transfer to oven and cook for 8 minutes until the centre is just set and the cheese is melted on top.
Rest for a few minutes then slice and serve.
1. General notes:
* A touch of milk helps make the texture of the frittata a bit more custardy. Not the end of the world if you don't have it. Cream also works.
* Tip: If your frittata is stuck, leave for about 5 minutes and it will sweat off. But generally, it's better to ensure your cast iron skillet is well seasoned - or use a non stick pan!
* Can also cook under the broiler/grill for about 5 minutes. I prefer the oven for a slightly more even cook (broiler cooks top faster)
* NO OVEN? No problem! Cook on medium low on the stove with a lid on for about 6 minutes until sides are well set. Slide onto a plate, then place the skillet upside down over the plate. Then flip the plate and skillet and return to the stove. Slide onto plate when cooked! I make frittatas when I go camping for my friends and this is how I do it on a portable stove or even over fire.
2. Storage - Leftovers keep for up to 5 days in the fridge. I simply reheat in the microwave.
3. Nutrition per serving.
LIFE OF DOZER
Doesn’t like being on the wrong side of the door…. always takes a peek to check out what’s going on!