Bacon? Smoked salmon? Leaks? Mushrooms? Smoked cheese? Pick your ingredients and bake them into this deliciously fluffy frittata.
We love our weekends – time to cook a special breakfast or brunch and linger over it with a second cup of coffee and a good book of poetry. Adaptable to a wide range of ingredients, frittatas are among our favorite weekend breakfasts.
One key to turning out a great frittata is to use the right pan. We’ve been using Swiss Diamond nonstick cookware for years and are big fans. Sunny-side up, scrambled, or easy over, eggs slow-cooked over low heat in these pans are a revelation. And although the word frittata has its etymological roots in the Italian friggere, which means “fried,” we usually bake ours. Sautéing vegetables before they go into the egg mixture brings out their sweetness, drives off excess moisture and allows for a richer balance of flavors. And the key to a super fluffy frittata? Separate out the yolks and whip the whites into fluffy peaks, then fold them into whatever mixture of egg yolks, cheese, meat and vegetables you’ve prepared. Here’s how we made ours this morning.
Ingredients (Serves 4)
- 8″ nonstick, oven-safe frying pan with lid. Swiss Diamond pans have heavy bottoms and non-stick cooking surfaces that are perfect for this, and they’re oven safe.
- 2 strips thick bacon
- 1/3 cup yellow bell pepper, chopped coarse
- 1/3 cup onion, chopped coarse
- 1/3 cup fresh mushrooms, chopped coarse
- 1 clove garlic, chopped coarse
- 1 tablespoon butter + 1 tablespoon extra virgin olive oil (for sautéing vegetables)
- 2 tbsp white wine, sherry or mirin
- 1 tablespoon olive (for frittata pan)
- 1 cup shredded cheese such as smoked gouda
- 4 eggs
- smoked sea salt (or regular sea salt)
- freshly ground black pepper
- 1/2 teaspoon ground chili pepper, separated into equal portions. We used Penzeys Southwest Seasoning which is a blend of sweet ancho, oregano, cayenne pepper, cumin, chipotle pepper and cilantro.
- Caviar (optional)
- Adjust oven rack to center position and preheat oven to 325 degrees F (160 degrees C)
- Cut bacon into small pieces. In a medium-sized pan, fry over medium heat till edges are crisp. Drain on paper towels.
- Wipe excess bacon grease from pan. Add butter and olive oil. Heat over medium till just sizzling. Add onions and sauté for two minutes, stirring occasionally. Add white wine, bell peppers, sea salt, black pepper and ground pepper, stirring occasionally. If necessary, turn heat up slightly to drive off excess liquid. Cook till onions turn translucent. Remove from heat and transfer to a bowl to cool slightly (so that when added to the egg yolks, they don’t cook them).
- Separate egg yolks and whites into two sufficiently large bowls.
- Use a blender or whisk attachment to whip egg whites to fluffy peaks. Set aside.
- To the egg yolks, add vegetables, bacon, shredded cheese, remaining ground pepper, and additional salt and black pepper to taste. Mix thoroughly.
- Gently fold egg whites into egg yolk mixture.
- Add olive oil to 8″ frying pan. Pour mixture into pan. Cover with lid and place into preheated oven. Check in 15 minutes. Expect total cooking time to be about 25 minutes.
- Garnish with caviar and serve hot.
We enjoyed our frittata with sautéed mushroom caps, summer squash, big mugs of coffee and Czeslaw Misosz’s poetry anthology, A Book of Luminous Things.