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This Week's Recipe

Frittata

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Who Doesn’t Love a Frittata?

Breakfast, lunch or dinner--a frittata is perfect as a main dish at any meal. You can usually make one with ingredients that you already have in the house—because with a frittata, substitution and experimentation is king!

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To make a great frittata every time without always using a recipe, remember this ratio: For every six eggs, use 1/4 cup heavy cream, 1 cup cheese, and 2 cups total of vegetables and/or meat. This will get you a frittata with a hearty filling — especially if you’re using something like potatoes and bacon — and a creamy egg custard shot through with the tang of cheese.

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For this recipe we used bacon, potatoes, spinach and cheddar cheese. But feel free to use your own combinations!

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Use a large cast iron or oven-safe nonstick skillet. Stainless steel pans will work, but you’ll need extra oil to make sure the eggs don’t stick to the pan.

 

Ingredients

• 6 large eggs, enough to cover the ingredients

• 1/4 cup heavy cream

• 1 teaspoon kosher salt, divided

• 4 slices thick-cut bacon (8 ounces), chopped (optional)

• 2 small Yukon gold potatoes, peeled and thinly sliced

• 1/4 teaspoon freshly ground black pepper

• 2 cups baby spinach (2 ounces)

• 2 cloves garlic, minced

• 2 teaspoons fresh thyme leaves

• 1 cup shredded cheese, such as Gruyère, Fontina, or cheddar (optional)

 

Instructions

1. Arrange a rack in the middle of the oven and heat to 400°F.

2. Whisk the eggs, heavy cream, and 1/2 teaspoon salt together in a small bowl; set aside.

3. Place the bacon in a cold 10- to 12-inch nonstick oven-safe frying pan or cast iron skillet, then turn the heat to medium-high. Cook the bacon, stirring occasionally, until crisp, 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat. (If omitting the bacon, heat 2 tablespoons oil in the skillet, then proceed with adding the potatoes).

4. Return the pan to medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.

5. Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Add the bacon back to the pan and stir to evenly distribute.

6. Spread the vegetables into an even layer, flattening with a spatula. Sprinkle the cheese on top and let it just start to melt.

7. Pour the egg mixture over the vegetables and cheese. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

8. Bake the frittata until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, put the frittata under the broiler for a minute or two at the end of cooking.

9. Cool in the pan for 5 minutes, then slice into wedges and serve.

 

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.