Frittatas are all about a technique that’s hard to screw up and are easily customizable. I like to follow this simple formula to make the perfect frittata. Eggs plus meat plus veg plus cream plus cheese. You can substitute as you see fit but this is literally all you need. I have prepared a special gift for you, a free printable/wallpaper featuring the Frittata Formula. Now the power is in your hands whenever you crave this eggy goodness! CHEERS!
Frittata Formula Phone Wallpaper
Frittata Formula Desktop/Printable
If you’re curious about the 12 Things I learned in 2020, you can check it out here in our “Fearless Living” thoughts for this month! I would love to hear what you have learned this year in the comment section!
8 to 10 small waxy potatoes (about 1 ounce each), scrubbed and quartered
1 cup vegetable or another broth or use salted water if you don’t have on hand
1/4 cup olive oil
4 slices of bacon, cooked till crisp and crumbled or finely chopped
8 ounces (usually 1 bundle) broccoli, trimmed and sliced into thin florets
1 small red or white onion, thinly sliced
8 large eggs
1/4 cup of heavy cream
1 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
1.) In a medium size bowl, whisk together the eggs and cream. Salt and pepper to taste. If you need some guidance I would start with a big pinch or about ½ a tsp of salt. Same with the pepper. You want to make sure that you pepper the eggs till you can visibly see the pepper grinds in the egg cream mix when whisked together. Add in about half of the grated parmesan cheese and mix until incorporated.
2) First step is to prepare veggies. Turn the heat on to medium in a 12 inch, oven proof frying pan. Once the pan is warm pour in your cooking liquid (chicken or veg broth…or salted water) and add in your potatoes, cut side down. Bring the liquid to a boil, then turn it down to a simmer. Let the potatoes simmer for about 10 minutes or until most of the liquid has absorbed and potatoes are tender.
3) Add olive oil, broccoli and onions to the pan and saute over medium heat. You want to make sure everything gets tossed in the oil. Then cover your pan with a lid or a piece of aluminum foil, turn the stove down to medium low and let the vegetables cook for 4 minutes till the broccoli gets crisp (or fork) tender.
4) If you’re using bacon, now is the time to evenly sprinkle bacon bits into the mix of vegetables. Then you’re going to take your egg mix and pour over the vegetables. Go ahead and use your spatula to move things around gently so that everything is evenly distributed. Make sure your heat is medium low. Now we are going to recover the mix with our foil and allow the egg mixture to bake on the stove top till it is mostly set. WHat do I mean by “mostly set?” I would monitor every 5 minutes or so and take a peak. Give your pan a jiggle and watch the center. If it looks liquidy then I would let sit covered a little longer, but if if only wobbles slightly then we’re ready for the broiler. (**See the video for a visual**) While you’re eggs bake on the stove, pre heat your broiler and set the oven rack about 6 inches away from the top of the stove.
5) Sprinkle the parmesan cheese on top and place in the broiler. Keep a sharp eye on it. If you don’t, things could go south real fast. This will take about 5 minutes, but what you are looking for is a beautifully golden brown top and the eggs to be set all the way through. Once you’ve achieved this, it’s time to take the pan out of the oven, turn off the broiler and set on a cooling rack or trivet to cool for a bit. Once cool you can use your spatula to remove the frittata from the pan onto a serving plate and cut into quarters or eighths like a pizza. Enjoy immediately or at room temperature, Chef’s choice!