Frittata
A versatile Italian-inspired egg dish that's easy to customize, perfect for breakfast, brunch, or a light dinner.
Ingredients
Main Ingredients
- 10 large eggs 10 eggs
- 2 tablespoons 2 tbsp milk (any) Can use dairy or non-dairy milk
- ½ teaspoon 1/2 tsp salt and pepper Adjust to taste
- 1 teaspoon 1 tsp oil For cooking
- 300 grams 300 g / 10oz bacon, chopped
- 2 cloves 2 garlic cloves, minced
- 1 tablespoon 1 tbsp / 15 g butter
- 2 big handfuls 2 big handfuls baby spinach
- 1 ½ cups 1 1/2 cups / 150g mozzarella cheese, shredded Or other melting cheese
- to taste More cooked chopped bacon and spinach (for garnish)
Instructions
Preparation
- Preheat the oven to 180C/350F.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Heat the oil in a well-seasoned skillet or non-stick pan (about 26cm / 11") over medium-high heat.
- Add the chopped bacon and cook until it is almost golden.
- Stir in the minced garlic and cook for 30 seconds.
- Add the baby spinach and toss until it is just wilted. The bacon should be golden now.
- Turn the heat down to medium and remove about 1/3 of the bacon and spinach into a bowl (this will be for topping later).
- Add the butter to the pan and swirl it around to coat the base.
- Pour in about 2/3 of the egg mixture, then scatter half the cheese on top.
- Pour the remaining egg mixture over it.
- Add the reserved bacon and spinach on top, then scatter the rest of the cheese.
- Cook for about 3 minutes until the sides are just set but not golden (check with a knife).
- Transfer the pan to the oven and bake for 8 minutes or until the center is just set and the cheese is melted.
- Rest for a few minutes before slicing and serving.
Notes
Frittata can be served warm or at room temperature. Pairs well with a simple salad or some crusty bread. Top with extra cooked bacon and spinach for a beautiful presentation. For a fluffier frittata, beat the eggs well and ensure they are fully mixed with the milk.