I’ve written before about my love for breakfast; last time I focused on sweet pancakes, today is about a more savory option. Frittatas are egg pies similar to omelets with many delicious filling options, but rather than nervously stirring and flipping you get to bake them instead. If you aren’t an experienced cook this is the dish for you. There are endless options and they need little prep to whip up something tasty. You can bake them in muffin tins for an easy brunch dish, or in a pie pan or oven safe skillet to serve with hash browns or a salad as a main course. I will post my favorite variation below, but here is a good resource to introduce you to the art of the frittata. http://www.epicurious.com/expert-advice/ultimate-easy-frittata-recipe-article

Italian Brunch Frittata

1 small yellow onion, chopped into small pieces
1 small red bell pepper, chopped into small pieces
1 clove garlic
6 oz washed baby spinach
4 ounces pancetta, cubed
8 large eggs
½ cup milk
¾ tsp kosher salt
¼ tsp fresh cracked pepper
1/8 cup Parmesan cheese grated

Step 1- Preheat the oven to 350 degrees. Over medium flame, heat up an oven safe skillet or if you plan to cook in a pie or muffin pan any sauté pan is fine.

Step 2- Add 1 tablespoon olive oil to the skillet and crisp up the pancetta. This process usually takes about 5 minutes. When the pancetta is crispy all over remove it from the pan and set aside to drain on paper towels.

Step 3- Add chopped onion and red pepper to the same skillet to cook in the pancetta fat. Stir occasionally. You should sauté until the onion is translucent, this will take approximately 5-10 minutes. Add the minced garlic and cook 1 minute more. Add in the spinach and sauté until the leaves have all wilted, and then turn off the heat and add the pancetta back in.

Step 4- Whisk eggs, milk, salt and pepper. Slowly pour the eggs over the veggies and top with Parmesan cheese.

Step 5- Bake for 16-18 minutes until the frittata is cooked through and the top is slightly golden brown. Let stand for a few minutes, cut and serve immediately.

 

*For a vegetarian option just omit the cheese and pancetta, and add in some small chopped red potatoes.  They can be cooked with the peppers and onions for a delicious substitute.