How To Make Best Egg Frittata
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5
How To Make Best Egg Frittata
Description
How To Make Best Egg Frittata starts with cooking bacon until crisp and crumbling it, then briefly sautéing spinach in the rendered bacon fat. Eggs are whisked together with heavy cream, spices including smoked paprika, cooked bacon bits, spinach, halved cherry tomatoes, scallions, and grated cheddar cheese. Thin potato slices are cooked in a skillet with seasoning until lightly browned on both sides. The egg mixture is poured over the potatoes and everything is cooked gently to set the frittata. The finished dish presents a golden crust on the potatoes underneath, with a soft, creamy egg custard that holds the fresh vegetables and bacon together.
The layering gives a balance between the crispy potato base and the tender egg mixture above. The cherry tomatoes add bursts of brightness, while scallions contribute freshness. The smoked paprika lends a mild smoky note that complements the smoky bacon flavor. This frittata can be served in wedges as a meal or brunch option that is filling without being heavy.
The recipe suggests using free-range organic eggs and allows for the use of mozzarella cheese in place of cheddar. The optional minced garlic added to the potatoes enhances flavor without overpowering. Preparing the ingredients by drying the spinach well and slicing the potatoes thinly helps achieve even cooking and texture. Nutritional details vary by ingredient choices.
Ingredients
- 8 egg use free range organic eggs
- ⅓ cup heavy cream (I used heavy whipping cream)
- 1 clove garlic minced (optional)
- 4 Bacon strips
- 1 potato peeled and sliced thin, large
- 1 cup cherry tomato cut into halves
- 2 cups spinach baby spinach or regular spinach (tightly packed)
- ¾ cup scallions
- ½ cup cheddar cheese or mozzarella cheese, freshly grated
- 1 teaspoon smoked paprika (plus extra)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Prep:
- Rinse spinach in a colander, and dry it on a kitchen towel. Cut cherry tomatoes in halves. Peel potato skin. Slice into thin rounds.
- Freshly grate cheese from block.
Cook :
- Heat a skillet. Place bacon strips on a hot skillet and cook until golden brown on both sides on medium-low flame. Remove bacon from the skillet. Allow it to cook a bit and crumble the bacon into small bits.
- Saute spinach in the same pan using bacon fat for 30 seconds with constant stirring. This step is optional.
- Into a wide bowl, crack open all eggs. Add cream, salt, and pepper to taste, half of the smoked paprika, bacon bits, cooked spinach, and cherry tomatoes, scallions, and grated cheese(reserve 2 tablespoons of cheese). Whisk everything together.
- Spray generously cooking oil over the skillet. Place potato slices on the skillet in a single layer. Sprinkle salt pepper and a little smoked paprika. Let it cook for a few minutes. Flip and cook on the other side. Add minced garlic just a minute before potatoes are fully browned to prevent garlic from burning. Will until potato slices are browned on both sides.
- Pour egg mixture on top.
Bake :
- Sprinkle remaining cheese.
- Bake in preheated oven at 425 degrees Fahrenheit uncovered until the center is set and not jiggly. Will take about 10-15 minutes in the oven. Frittata is done if a toothpick inserted in the center comes clean.
Serve :
- Serve frittata for breakfast. It really doesn’t need anything else. For added nutrition, serve it with avocado or fruit on the side.
- To serve it as a meal, serve a slice of frittata with roasted vegetables, or a salad.
Notes
- Use thinly sliced potatoes for even cooking and a crisp base.
- Dry spinach thoroughly before sautéing to avoid excess moisture in the frittata.
- Adjust smoked paprika to taste for desired smoky flavor level.
- Free-range eggs and freshly grated cheese enhance final flavor and texture.
- Add minced garlic to potatoes for extra savory notes, but keep it minimal to avoid bitterness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 10g | 3% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 252mg | 84% |
| Sodium | 455mg | 19% |
| Potassium | 436mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1960IU | 39% |
| Vitamin C | 18mg | 20% |
| Calcium | 138mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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