I remember my grandmother making frittatas when I was young, but I didn’t rediscover their deliciousness until my first trip to Italy in 2000. We were staying in a country villa in Tuscany and had an abundance of fresh veggies, tidbits of cheeses and, some basics like eggs and milk on hand… plus plenty of fresh herbs from the terrace garden. Our group was hungry, so I decided to tackle my first go at this Italian classic and it came out delicious!! Since then, frittatas have become a regular go to recipe for Sunday breakfast. You can use any variety of leftovers and tidbits you have, but this recipe offers a fun twist on the flavors of a caprese salad with a little bacon and spinach for good measure! Buon appetito!
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781 per serving
- 3 slices bacon
- 3 yukon gold potatoes, diced large
- 3 extra large eggs, beaten
- 1/2 cup sweet yellow onion, sliced
- 1/2 cup tomato, seeded and chopped
- 1/2 cup fresh ricotta cheese, whipped with pinch each salt and pepper
- 1/2 cup parmesan cheese, grated as garnish
- 1/2 cup mozzarella cheese, grated
- 1 cup fresh baby spinach, chopped
- 2/3 cup milk
- sea salt and pepper, to taste
- 12 fresh basil leaves, 4 torn into small pieces, 8 left whole as garnish
Preheat oven to 365 degrees. In a large, ovenable non-stick pan cook the bacon until crispy. Remove bacon from pan and chop into 1/2 inch x 1 inch lardons. Pour off all but a teaspoon of the bacon grease and reserve the rest for later use. Add the potatoes to the pan and cook over medium heat until al dente (firm but almost cooked through,) approximately 15 minutes. Add the onions to the pan and saut 2 additional minutes. Remove the potatoes and onions from the pan; set aside. Wipe the pan clean with a paper towel to prevent next ingredients from sticking. Combine eggs and milk. Season with sea salt and pepper to taste. Pour a teaspoon of the reserved bacon grease into the pan and allow to heat. Pour the egg mixture into the pan. Distribute the potato and onion mixture evenly atop the eggs, followed by the bacon lardons. Next distribute the tomatoes, the spinach and torn basil leaves and, the mozzarella and ricotta cheeses. Turn off stove top heat and move the pan into the oven. Cook for 15-20 minutes or until the center is cooked through. You can serve the frittata directly from the pan or invert onto a platter and cut into 4 wedges. Garnish each wedge with 1/4 of the parmesan cheese and 2 of the basil leaves. The frittata can be served warm or at room temperature. Note: I like to serve this dish with fresh berries drizzled with balsamic vinegar glaze and a slice of crusty Italian or French bread.