What Makes A PERFECT Frittata?

Ingredients

• 8 oz Bacon (cut into 1‑inch pieces; rendered until crisp)
• 1/2 large Onion (diced)
• 2 medium Potatoes (peeled, diced into 1/4‑inch cubes; washed and dried)
• 8 oz Mushrooms (sliced; cooked until all water evaporates)
• 2 cups Spinach (fresh, roughly chopped)
• 2 cloves Garlic (minced)
• 14 Eggs (large, at room temperature)
• 4 oz English Cheddar Cheese (shredded)
• 2 tbsp Parmigiano-Reggiano Cheese (freshly grated)
• 1 tsp Hot Sauce (optional, adjust to taste)
• 1 tbsp Olive Oil (for garlic oil, extra‑virgin preferred)
• to taste Salt
• to taste Coarse Black Pepper (freshly cracked)
• 1 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Render Bacon

   Heat the skillet over medium heat and add the bacon pieces. Cook, stirring occasionally, until the fat is rendered and the bacon is crisp.

   Time: PT10M

2. Sauté Onion

   Add the diced onion to the bacon fat. Cook, stirring, until the onion becomes translucent and begins to caramelize.

   Time: PT5M

3. Prepare Potatoes

   Peel the potatoes, dice into 1/4‑inch cubes, rinse under cold water, then pat dry on a clean kitchen towel.

   Time: PT10M

4. Cook Potatoes

   Add the diced potatoes to the skillet with the onion and bacon. Cover for the first 5 minutes, then uncover and continue cooking until tender and lightly browned.

   Time: PT12M

5. Sauté Mushrooms

   In a separate pan, heat a splash of the bacon fat (or olive oil). Add sliced mushrooms and cook over medium‑high heat until all released water evaporates and the mushrooms brown.

   Time: PT5M

6. Wilt Spinach

   Add the chopped spinach to the mushrooms and cook for 1–2 minutes, just until wilted.

   Time: PT2M

7. Whisk Eggs and Cheese

   In a mixing bowl, whisk the 14 eggs together with hot sauce, a pinch of salt and pepper. Fold in the shredded English cheddar and grated Parmigiano‑Reggiano.

   Time: PT5M

8. Combine Vegetables

   Return the cooked potatoes, onions, bacon, mushrooms, and spinach to the 11‑inch oven‑safe skillet. Let the mixture cool for a couple of minutes.

   Time: PT5M

9. Add Egg Mixture

   Pour the whisked egg‑cheese mixture over the vegetables. Gently stir once to ensure even coverage, then stop mixing.

   Time: PT5M

10. Bake Frittata

    Place the skillet in a pre‑heated oven (375°F). Bake for 30–35 minutes, or until the center is set and no longer jiggles.

    Time: PT35M

    Temperature: 375°F

11. Cool and Invert

    Remove the skillet from the oven and let it rest 5 minutes. Place a clean kitchen towel over a plate that matches the skillet size, then carefully invert the frittata onto the plate.

    Time: PT5M

12. Garnish and Serve

    Sprinkle fresh parsley and a little extra grated Parmigiano‑Reggiano on top. Slice into wedges and serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

15g

Fat

22g

Fiber

3g