Do you love eggs?  Do you love them for breakfast, brunch or dinner?  Me, too!  How about a recipe that can be used for all three meals? I think you are going to like this one.  It is a delicious take on a frittata,  which in essence is an Italian omelette. What it really could be described as is an easy way to make an omelette for a crowd.  I have a trick up my sleeve to share with you that makes it easy to do.

I have made this Frittata for Mother’s Day Brunch,  Father’s Day Breakfast, as well as when we have a houseful of guests for the weekend.  You will find that the art of making a frittata is a very good skill to master.

A Frilly Frittata – An Italian Omelette

CHEF TALK:  Elevate this dish by adding a bit of speciality cream cheese or goat cheese crumbles over the egg mixture.  In the photograph, I have used Philadelphia  Original Cooking Creme.  They also have an Herb and Garlic version that works well here – both were delicious. This recipe feeds four hungry people, although you can double the ingredients to make enough for a crowd just as easily.  This recipe is great for a brunch or breakfast or simple lunch or supper with a salad.  This is also a gluten-free option.

CHEF TIP:  Simply cover the pan to finish cooking and set the egg custard which eliminates the problem of trying to flip the omelette over – believe me, I have seen some sad and disastrous attempts at trying to flip a large omelette!  Give this technique a try!

INGREDIENTS:

• 4 eggs, large, beaten slightly with a fork
• 2 tablespoons milk or cream
• 1/2 teaspoon fine salt
• 1/2 teaspoon ground black pepper
• 2 slices bacon, cooked until crisp and chopped
• 1/4 cup red bell pepper, diced finely
• 1 green onion, sliced thinly
• 1 small to medium potato, cooked (or use leftover baked potato)
• 1/4 teaspoon paprika
• 2 ounces Philadelphia Cooking Cream (Original or Herb and Garlic), or goat cheese crumbles
• Garnish:  chopped chives or chive flowers

METHOD:

1. Combine the eggs, milk or cream, salt and pepper in a small bowl. Set aside.
2. Preheat a medium non-stick fry pan over medium heat and add the bacon. Fry until crisp and drain on paper towels. Set the bacon on the side for the moment.
3. In the same fry pan, add the diced red bell pepper, sliced green onion and the diced potato. Sprinkle the paprika over the top and fry until the red bell pepper is softened and the potato starts to change to a golden colour.
4. Sprinkle half of the bacon on top of the vegetables and then pour the egg mixture on top. Use a spatula to lift the edges of the egg mixture as it sets and allow the remaining liquid to seep in and around the pan.
5. With a teaspoon, place small amounts of the Philadelphia Original or Herb and Garlic Cooking Cream or goat cheese crumbles over the top of the egg mixture.
6. Cover with a lid and lower the heat to low, allowing the frittata to cook and set the egg mixture.
7. Slide the frittata onto a large warm plate and garnish with the remaining crispy bacon bits, and a little sliced green onion and chive flowers.

NOTES:

• The possibilities are endless for the frittata filling:  try cooked sliced breakfast sausage, diced ham, diced onion, mushrooms, etc.  CHEF TIP:  Just remember to precook any vegetables first (after cooking the bacon) before adding the egg mixture.  This applies to any type of omelette.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

• The Basic Tools:  The Simple Spatula
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YOU MIGHT ALSO ENJOY:

Good Morning Muffin – All Dressed Up

Poached Eggs in a Ring?

Three Bear’s Porridge – really! 

As always, if you give this recipe for my Frilly Frittata a try, please come back and leave me a comment below with your feedback.

You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Paré-Watson

The Urbnspice Chef

  

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