Frittata
User Reviews
4.9
Frittata
Description
The method starts by whisking eggs, milk, salt, and pepper for a slightly custardy texture. Bacon is cooked until nearly golden, then garlic and spinach are added to soften and combine flavors. Part of the bacon and spinach mixture is set aside to top the frittata later, while the remainder stays in the pan with butter to create a flavorful base.
The egg mixture is poured in two stages, with cheese layered inside and on top, and then topped with the reserved bacon and spinach. The pan is cooked briefly on the stove until the edges are set but not browned, then transferred to a preheated oven to finish cooking and melt the cheese.
Once cooked through, the frittata is rested briefly to settle before slicing. This approach yields a moist interior with melted cheese interspersed throughout, wrapped with the savory taste of bacon and garlic and the freshness of spinach.
Leftover frittata can be stored up to five days in the fridge and reheated in the microwave, making it a convenient make-ahead option. The recipe also mentions fallback stovetop methods and alternatives to milk if desired, making the dish adaptable for different kitchen situations.
Ingredients
- 10 egg
- 2 tbsp milk (any)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp neutral cooking oil generic cooking oil
- 300 g / 10oz Bacon , chopped
- 2 garlic minced, cloves
- 1 tbsp / 15 g butter
- 2 baby spinach big handfuls
- 1 1/2 cups / 150g mozzarella cheese , shredded (or other melting cheese)
Garnish (optional):
- Bacon for garnish as pictured, cooked, chopped, more
- spinach for garnish as pictured, cooked, chopped, more
Instructions
- Preheat oven to 180C/350F.
- Whisk eggs, milk, salt and pepper.
- Heat oil in a well seasoned skillet or non stick pan (about 26cm / 11") over medium high heat.
- Add bacon and cook until almost golden.
- Add garlic and cook for 30 seconds.
- Add spinach and toss until just wilted - bacon should now be golden.
- Turn heat down to medium. Remove about 1/3 of the bacon spinach into a bowl (for topping).
- Add butter into the pan and swirl/spread across base of the pan.
- Pour in about 2/3 of the egg mixture. Scatter over half the cheese, then pour over remaining egg mixture.
- Scatter over reserved bacon and spinach, then cheese.
- Cook for about 3 minutes until the sides are just set but not golden - check with knife.
- Transfer to oven and cook for 8 minutes until the centre is just set and the cheese is melted on top.
- Rest for a few minutes then slice and serve.
Notes
- A splash of milk or cream improves the frittata's custardy texture but can be omitted if unavailable.
- If the frittata sticks to the pan, letting it rest for 5 minutes can help it release; using a well-seasoned or non-stick skillet assists greatly.
- Alternatively, finish cooking under a broiler, but oven baking offers more even cooking.
- If no oven is available, cook on medium-low heat with a lid until set, then invert onto a plate and flip to cook the other side on the stove.
- Leftovers keep refrigerated for up to 5 days and reheat well in the microwave.
User Reviews
Overall Rating
4.9
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