Fully loaded frittata
By Ricardo
Published on April 16, 2024
A no fuss, empty-the-fridge recipe that is sure to please. No matter the substitutions you make according to what you have on hand in the fridge, this frittata will be delicious.Time and servings
40 minsTotal time
4Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 2 potatoes
- 8 eggs
- 35 g (1/2 cup) fresh Parmesan cheese or other cheese, grated
- 30 ml (2 tbsp) sour cream, yogurt or milk
- 1 onion, thinly sliced
- 1 garlic clove, chopped
- 30 ml (2 tbsp) vegetable oil
- 60 g (2 cups) spinach, kale or lettuce leaves, thinly sliced
- 3 slices cooked bacon, ham or other cooked meat, thinly sliced
- 20 g (1/2 cup) parsley or other herbs, coarsely chopped
Method
Step 1
Place the potatoes in a pot of cold salted water. Bring to a boil. Cook the potatoes for 12 minutes or until al dente. Cool the potatoes under cold running water. Peel and dice the potatoes. Set aside (see chef’s tip).Step 2
Meanwhile, in a bowl, whisk together the eggs, cheese and sour cream. Season with salt and pepper. Set aside.Step 3
With the rack in the middle position, preheat the oven to broil.Step 4
In a 9-inch (23 cm) ovenproof non-stick skillet over medium-high heat, brown the diced potatoes with the onion and garlic in the oil. Add the spinach and bacon. Pour in the egg mixture. Cook over medium heat, stirring gently with a spatula, for 30 seconds.Step 5
Finish cooking in the oven for 5 minutes or until the top of the frittata is brown and set. Sprinkle with the herbs. Serve the frittata hot or cooled. Delicious served with a salad.Step 6
Chef’s tip: This is a step you can do in advance so you can prepare the frittata any time of the week. Once the potatoes are cooked al dente, they can easily be diced and pan-fried until golden.