I adore frittatas! They are so yummy, can be eaten for any meal and you can completely personalize them by adding whatever ingredients you like. They are like giant omelets, but better.
I made this frittata for dinner the other night and I did a step by step picture guide to show you how it’s done. You can very easily make this frittata a vegetarian option by removing the bacon and prosciutto and using olive or vegetable oil to grease your skillet instead.
Here is what I used
7 eggs (Omega 3 4Grain Large Eggs) whisked
Cherry Tomatoes (About 10)
1 slice Prosciutto chopped
4- 5 pieces of Artichoke Heart, chopped
3 Medium Size White Mushrooms ,chopped
4 Mini Sweet Peppers, chopped
2 Shallots, chopped
1/4 cup of chopped fresh Vidalia onion
2 large cloves of garlic, minced
2-3 Cups of fresh Spinach
3 slices of thick cut bacon
Italian blend cheese, 1/3- 1/2 Cup
Fresh Cracked Black Pepper
Red Pepper Flake
While heating my cast iron skillet over medium heat and preheating my oven to 375 degrees I began prepping my veggies, by washing chopping and organizing them into cups. This may take extra time, but it makes the whole process easier as I add to things to my pan down the road.
Once my skillet was hot I added and cooked my bacon, not until it was super crisp, just cooked then I removed my bacon to paper towels to let it cool. I left the bacon grease in the skillet and made sure to swirl it a few times to cover the sides as well as the bottom of the pan. I turned the heat down a bit to medium low heat and added my chopped onions.
With my onion mix having heated for a few minutes I then added my mushroom, artichoke, cherry tomatoes, prosciutto and garlic and heated for a few minutes, turning the heat closer to medium. It was then time to add my spinach. You want to allow the spinach to wilt. Stirring occasionally.
Once the spinach had wilted and reduced I added the bacon back to the mixture and added some spices. I added a bit of kosher salt, fresh ground black pepper, some cayenne pepper, a bit of red pepper flake and a dash of chili powder. I then blended the mixture well so that all ingredients were evenly distributed throughout the skillet.
I tossed about a 1/3 cup of Reduced Fat Shredded Italian Blend Cheese into the eggs added a pinch of salt and pepper and beat lightly with a fork to blend.
I allowed the mixture to cook on the range top for a few minutes until the sides started to lighten. I then removed the skillet from the stove top and placed it in the oven to finish cooking. You want to bake this for about 10-15 minutes or until a took pick comes out clean when placed in the center of the pan.
Slice, plate and serve. My BF likes his with a bit of sour cream on the side, but I enjoy mine plain. You could also serve with salsa. This was absolutely delicious and we had left overs for breakfast the next day.
I hope you enjoy this recipe. Thanks for reading!