The frittata – what an underestimated food. It is classier than a scramble, less formal than an omelet, and sturdy enough to serve alongside just about anything else you have on the menu. I recently gained a new appreciation for the frittata at a brunch my good friends Amanda and Luke hosted a couple months ago, and I have been eagerly experimenting ever since. What I particularly like about frittata is that it is really just a medium. You can alter the masterpiece any way you wish, which makes it convenient for entertaining and for keeping your taste buds engaged. Not to mention – it’s cheap!
When I made this frittata, it was midweek, and I was after a taste that would satisfy and fill me up, but I also wanted to make something light enough that I would feel good about eating it. For that reason, I used more egg whites than yolks and Canadian bacon, but Sunday morning probably would have inspired me to use all of the yolks and real bacon. You make the call on that one! I served it along with a fresh green salad. Delicious!
Heat a large, oven-safe skillet over medium high heat. Add the olive oil and butter. Add the Canadian bacon and cook until it is golden brown. Add the onions, salt and pepper, and saute until the onions are begin to become translucent. Add the garlic and continue cooking until the onions and garlic are soft. Beat the eggs and milk and salt and pepper to taste. Add the egg mixture to the pan and stir in the onions, garlic, and bacon to incorporate.
Let cook for about five minutes on stove top, rotating the pan occasionally to increase the surface area reaching the heat. Add all of the herbs and cheese and put into a preheated 425 degree oven and bake for about ten minutes. Serve immediately.
Here are some other Frittata Recipes for your enjoyment:
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