I've never met a Frittata I didn't like. In my book, any combination of eggs, vegetables, and cheese is a win.
A Frittata is like a giant omelet you bake in the oven, or you can think of it as a crust-less quiche. It's so versatile that once you know the basic recipe template (amount of eggs/egg whites, veggies, cheese to use, etc), you can add whatever ingredients YOU like.
Gotta love recipes like that:)
This morning's creation was especially yummy. It must be the bacon, right? You can make it exactly as I did, or get creative and make your OWN Frittata to fit your mood or what you have on hand.
My tip for making it REALLY great - and this may seem weird, but trust me - is the addition of fresh herbs. When you do your food shopping for the week, always grab a bunch of flat-leaf/Italian parsley. It adds such flavor and brightness to everything it touches, especially egg dishes like this.
4 eggs, beaten
8 egg whites, beaten
1/4 c. roughly chopped flat-leaf parsley leaves
4 slices cooked bacon, roughly chopped
1/2 c. cherry tomatoes, halved
1 c. baby bella (cremini) mushrooms, sliced
1/2 tsp. kosher salt
Freshly ground black pepper, to taste
2 tbsp. extra-virgin olive oil
2-3 oz. goat cheese, crumbled
1. Arrange a rack in the middle of the oven and heat to 425°.
2. In a large bowl, whisk together parsley, 1⁄4 tsp. of the salt, eggs and season with black pepper. Set egg mixture aside.
3. Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat. Add mushrooms and sauté until browned. Add tomatoes and cook for a few minutes more, until the tomatoes start to soften and their skins start to blister. Season veggies with 1/4 tsp. salt and a few grinds of pepper. Remove from heat.
4. Add chopped bacon to the cooked veggies in the skillet, and spread/arrange with a wooden spoon so that all the ingredients cover the bottom of the skillet evenly. Pour egg mixture over the top, then drop crumbles of goat cheese on top.
5. Transfer to preheated oven and bake for 20-25 minutes, or until center is set. The Frittata will puff up in the oven, but will settle and flatten as it cools. If you want to transfer it to a serving platter, gently run a rubber spatula around the edges and underneath to loosen it, then tip the skillet and guide it onto the platter with your spatula. Slice and serve!