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Free-form Frittata and Free Trip to NYC?
As I was using my Anolon non-stick skillet for this frittata, I happened to receive a notice about a sweepstakes to win dinner for 2 at Top Chef Kitchen in NYC. I’d love to win a trip to NYC, and thought you might too! But hurry, the contest ends at midnight October 25! (This is not a sponsored post, and cookware was not provided in exchange.)
One-pan recipes match our simple cooking theme, and frittata of any style couldn’t be simpler. Eggs, vegetables, a bit of cheese and that’s about it. A frittata starts on the stove like an omelet, then finishes in the oven to evenly cook the eggs and lightly brown the top layer of cheese. So a cooktop-to-oven pan like the Nouvelle Copper Skillet makes it easy! And this pan is metal utensil safe too.
An exact frittata recipe isn’t necessary, though I’ve written some basics below. I like to start with a little onion and sliced potato to make it more substantial, then fill in with whatever bits of vegetables I need to use up. My weekly box veggies often make their way into a savory frittata just before my next box arrives. So have some fun and free-form your own frittata!
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Basic Frittata
The eggs, milk and cheese are fairly standard for a 9-10-inch skillet. Adjust the other ingredients as you wish. I often add thinly sliced chard or kale.
Makes 4-6 servings. Prep time: 15 minutes Bake time 25 minutes
1 tablespoon olive oil
3 small red or white new potatoes (about 8 oz.) sliced 1/4-inch
1/4 medium onion, diced
2-3 strips bacon, diced
1 medium red, yellow or green bell pepper, diced
6-8 large eggs
3 tablespoons milk
3/4 cup shredded cheese – Swiss, Cheddar, Jarlsberg or your choice
Preheat oven to 325 degrees.
Heat olive oil in an oven-proof* non-stick skillet over medium heat; add potatoes, onion and bacon. Cook over medium-high heat until bacon is browned. Add bell pepper and other vegetables if using; cover pan and cook on medium-low heat until potatoes are tender when pierced, 3-5 minutes. Season lightly with salt and pepper if desired.
Whisk together eggs and milk. Pour over potatoes and sprinkle cheese over the top. Cook 1-2 minutes on stovetop until edges just begin to set. Bake 20-25 minutes until puffy and edges lightly browned. Remove from oven keeping a hot pad over the handle – it’s an easy impulse to grab the pan handle forgetting its hot!
Makes 4-6 servings.
*If pan handle is plastic, wrap with double layer of aluminum foil before placing in oven.
Recipe and photo by Rosemary Mark
I love this frittata! And I’m in the mood for one – this might make for a nice light dinner tonight. And thanks for the heads up on the sweepstakes. I love Top Chef!!
Wouldn’t it be the best to win that sweepstakes! I had such a blast in NYC at IACP last spring.
Hi Rosemary
I made this frittata last night. It was delicious with homemade vegetable soup. Rachel & I took the leftovers for lunch today and Rachel said she really liked it. The potatoes gave it a really hearty flavor. We used little purple potatoes & it added some nice color to the frittata. Didn’t have any bacon but didn’t feel like it needed it. Thanks for the recipe.
I’m so happy to hear the report, Francine! Agree, bacon isn’t necessary. It’s a great vegetarian meal.