A Recipe for the Classic Breakfast Frittata

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The frittata serves a whole lot of purposes. First and foremost, the baked egg skillet counts as an excellent breakfast. But secondarily, here are some things that the frittata might become to you: lunch; a way to use up extra veggies from the farmers’ market; a brunch centerpiece for friends; an excellent vessel for getting your daily dose of bacon; dinner; a way to eat more summer tomatoes; and your favorite meal to customize to your tastes.

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Yes, the frittata is amazing.

What is a frittata? It’s an Italian egg specialty that most resembles a baked version of the omelet. You’ll find that there is a greater proportion of filling to egg in the frittata. The fillings, which range from meats like ham (or bacon) to vegetables like the chard, mushrooms, and tomatoes used here, are sautéed on the stove in a skillet before being mixed up with eggs and goat cheese and baked until the eggs are set.

After prepping all the vegetables, we fry up slices of bacon.

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To the pan go the vegetables…

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Meanwhile, in a separate bowl, we whip up eggs with tomatoes and broken-up goat cheese.

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Everything goes into the skillet and gets baked. And that’s it! You can serve wedges of the frittata with toast. Save leftovers for lunch the next day–frittatas are great both cold and room temperature.
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Get the whole recipe below.

Farmers’ Market Frittata

INGREDIENTS
4 slices bacon
8 eggs
¼ cup milk
1 tablespoon butter
1 small yellow onion
1 portobello mushroom
1 bunch Swiss chard
3 ounces heirloom cherry tomatoes
4 ounces goat cheese

Preheat the oven to 375°F. Peel and thinly slice the onions. Small dice the mushrooms. Roughly chop the Swiss chard. Cut the tomatoes in half.

Cook the bacon: in a large, nonstick and oven-safe pan, cook the bacon on medium heat for 3 to 5 minutes, or until browned and crispy. Transfer the bacon to a paper towel-lined plate, leaving any fat in the pan, and set aside to cool slightly. When cool enough to handle, crumble the bacon.

Pour out the bacon fat, then heat 2 teaspoons of olive oil on medium until hot. Add the onion and mushrooms and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the onions are softened and the mushrooms are browned. Add the Swiss chard and season with salt and pepper. Cook 2 to 4 minutes, or until wilted.

Meanwhile, in a medium bowl, make the egg mixture by whisking the eggs and milk until well combined. Add in tomatoes, bacon, cheese, salt & pepper.

Pour the egg mixture into the skillet and cook for 20 to 30 minutes, until the top is set.

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