A frittata is basically a big fat omelet that you don't have to worry about struggling to flip, because it bakes in the oven. You can put in all sorts of things in a frittata, which makes them a great thing to do with leftovers, and you can scale a frittata I recently (more or less) made two different varieties to use up food co-op veggies. First, we have one with swiss chard, tomatoes and potatoes, which was kind of French seeming, like a crustless quiche, and very nice. Second is a cauliflower and bacon parmesan frittata-- a little more breakfasty, but just as filling and delicious.
I actually scaled both of these recipes down quite a bit because I'm just one girl and there's only so many meals that I can eat a giant leftover omelet, but I don't remember what kind of proportions I ultimately used, so I am going to keep original amounts intact. I do know that I used less eggs, and so augmented them with a little milk, which worked pretty well. Actually, looking back the second recipe actually calls for cream.
Anyway, without further ado: your recipes!
Swiss Chard Tomato and Potato Frittata
Adapted from Serious Eats
1 red potato, diced
1 tbsp olive oil
1 small yellow onion, thinly sliced
1 clove garlic, minced
1 bunch swiss chard, stems removed, leaves roughly chopped and washed
8 eggs, beaten
salt and pepper to taste
½ cup grated sharp cheddar cheese
¼ cup grated Parmesan cheese
1 tbsp butter
Preheat the oven to 400°. Microwave the potatoes in a bowl covered with a plate for 3 to 4 minutes, until tender when pierced with a fork.
Cook the onions for three minutes in a pan of hot olive oil for three minutes, then add garlic and cook for a minute more. Mix in the chard. It should still be wet, which will help it cook, until it's nice and soft, adding a bit more water if it starts to dry out at all.
In a large bowl, mix your eggs with the salt, pepper and cheeses. Scrape the pan of chard, onions and garlic into the eggs, and add the potatoes. If you don't have enough eggs, this is when you can add milk or half and half, enough to cover the veggies.
Melt the butter in the now empty skillet over medium heat until hot foaming, then add the egg mixture. Cook until the bottom and sides begin to set. Then finish it off in the oven for about 5 to 15 minutes, or until the center is cooked through.
To serve, use a spatula to loosen the frittata from the pan. Cut into wedges and enjoy.
Cauliflower Bacon and Parmesan Frittata
adapted from cooking.com.
¼ pound bacon, slices cut crosswise into 1/4-inch strips
8 large eggs, beaten
⅓ cup light cream
1 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
⅛ teaspoon fresh-ground black pepper
1 tablespoons olive oil
1 tablespoon butter
1 small head cauliflower (about 1 1/4 pounds), cut into small florets
¼ tsp salt
4 cloves garlic, minced
Begin by cooking the bacon in a frying pan til it gets nice and crispy, then let it cool. Meanwhile, mix the eggs, cream, Parmesan, parsley, and pepper. Add the bacon, but not the grease. Discard all but one tablespoon or so of the grease.
Add the olive oil and butter to the pan and heat back up. Add the cauliflower and cook for 10 to 15 minutes. Season with salt, add garlic and cook, stirring, 1 minute longer. Add the egg mixture and cook until the bottom and sides begin to set. Then finish it off in the oven for about 5 to 15 minutes, or until the center is cooked through.
To serve, use a spatula to loosen the frittata from the pan. Cut into wedges and enjoy.
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