This frittata was an experiment; I’d never made one before. I’d never even used a broiler before. And so of course I managed to screw it up: I didn’t cook it on the stove top long enough before I moved it to the oven, and then I forgot to move the oven rack to the top position. Which meant that the edges of my frittata were fully cooked, but the middle was still runny. After a few minutes of panic because I was out of eggs and had no other food planned, my roommate and I cut off the cooked edges and I redid the whole thing according to directions. Much to my surprise, it worked beautifully. I had been afraid that the top would get rubbery, but it ended up rather appealingly brown and crispy instead.
The frittata itself is full of protein and vegetables, making it a great one dish meal to take with me during the day. My only disappointment was that it wasn’t really big enough for a whole week. Maybe next time I will make a frittata and another main dish, and alternate. And of course I skipped the “fat-saving” details of the original recipe. I need the energy!
Ingredients
5 slices bacon
2 cups thinly sliced red potato
2 cups sliced red onion
1/2 cup chopped red bell pepper
2 tsp dried rosemary
1 tsp salt
2 Tbsp olive oil
2 cups chopped spinach
2 tsp minced garlic
10 eggs
1/2 tsp black pepper
4 oz feta cheese, crumbled
Preparation
Cook bacon until crisp. Let cool. Chop and set aside. In a 10-inch skillet, sauté potato, onion, bell pepper, rosemary, and 1/2 tsp salt in 1 tbsp oil 5 minutes over medium heat. Cover and cook 10 minutes. Stir in spinach and garlic and sauté 1 minute. Remove from heat. Beat eggs and remaining salt in a large bowl. Add vegetables, bacon, black pepper, and feta. Preheat broiler. Place cleaned 10″ skillet on a burner over medium heat and add remaining oil. Pour in egg mixture and cook 4 minutes. Move skillet to broiler and broil, uncovered, 3 minutes. Slide onto plate. Cut into 6 wedges and serve hot or cool.
Notes
Leave out the bacon and this would be a great ovo-lacto vegetarian main dish. Next time I make it I might try to find a larger container of feta. The cheese was not especially noticeable, and I love feta.
You can cook the bacon in the oven, which will leave you and the skillet free to start sauteing vegetables.
I think I’ll be making this recipe again soon. Just writing about it is making my mouth water!
Delicious At Every Size 