Easy Frittata
Easy Frittata
A easy yet fulfilling brunch dish, which can also work as a dinner entry
Ingredients
- 6 eggs medium or large
- 2 tbsp olive oil extra virgin
- 4 oz pancetta Italian bacon
- 1/3 cup cream or whole milk
- 2 oz crumbled goat cheese
- 1 shallot, medium minced
- 1 Bell pepper, orange or yellow (for color) chopped
- 1 bunch green onions chopped
- 1 small or medium tomato chopped
- 3 oz arugula
- 1 jalapeno seeded, chopped
- 1 bunch cilantro
- 1 tsp kosher salt adjust to taste
- 1 tsp fresh ground pepper adjust to taste
- 2 oz grated cheese cheddar, mozzarella
Instructions
-
Turn oven to heat at 325*F.
Recommend a cast iron skillet (I used one 8" diameter).
Crack the eggs into a bowl, add the cream (or milk) and the shredded cheese with a pinch of salt and pepper and whisk to blend.
Heat olive oil in skillet.
Add the pancetta (or bacon) and fry till browned (3-4 minutes).
Add the shallots and fry.
Add a pinch of salt and pepper and keep frying till the shallots are translucent (3-4 minutes).
Add the bell pepper, then the jalapeno, tomato and finally the arugula.
Cook till the vegetables are done, arugula are wilted (5-6 minutes).
Turn the heat to low.
Pour in the egg mixture.
Swirl and stir the egg mixture vigorously till curds form.
Add the goat cheese.
Once the mixture firms, add the cilantro.
Transfer to the oven and bake for 15 minutes.
Take out of the oven and let cool for 10 minutes (to let off steam).
Serve warm or cold.
