We know eggs can make sandwiches transcendent and make cocktails whimsical, but they can also be the secret weapon for last-minute brunches, easy dinners and using up the 25 pounds of vegetables from the CSA you swore would break your Easy Mac habit. Enter the frittata, a dish thats like the easier (no flipping!) and more impressive (look at that lift!) version of an omelette—and only uses one pan.
You can plan ahead to make a frittata, but one of the most charming features of this dish is that you can literally pull stuff out of your fridge, dump it all in and make something that looks like a professional job. Have some leftover bacon? Fry it and throw it in. Zucchini languishing in the crisper? It's a party. Even extra noodles, potatoes and other starches can be added, which makes for a more filling type of dish.
Below, the basic format for creating a delicious frittata, keeping in mind that any/all of those ingredients can be substituted or eliminated depending on personal taste and availability. Just note that if you're not using some kind of fatty meat to start things off, you may need to adjust by adding a bit more vegetable oil to cook the other ingredients.
Spinach, Pancetta & Cheese Frittata (serves 4)
- 8 eggs
- 4 ounces cubed pancetta
- 8 ounces fresh baby spinach
- 3 cloves of garlic, smashed OR 1 shallot minced
- 2 ounces shredded cheese (Gruyere, or another Alpine; Cheddar works well, too)
- 1 teaspoon hot sauce
- 1 tablespoon vegetable oil
- salt and pepper to taste
Add pancetta to a 10-inch cast iron skillet (Note: if using a regular pan, add a tiny bit of vegetable oil if you're worried about sticking) and cook over medium-low heat until the pancetta is crisp. Remove pancetta from pan, leaving behind rendered fat.
Meanwhile, whisk eggs with hot sauce, salt and pepper, to taste. Set aside.
Add the garlic cloves (or shallot) and cook until fragrant, around three minutes. Remove garlic. Add spinach and season with a bit of salt and pepper, keeping in mind that the pork will be salty on its own.
Preheat broiler.
Once spinach has wilted, add bacon back into the pan plus vegetable oil, spreading out the ingredients so they are evenly distributed. On top, pour on the egg mixture, making sure it coats all the ingredients evenly. Reduce heat to low and cook eggs, pulling back cooked pieces with an heat-proof spoon so uncooked egg comes in contact with the pan.
When eggs are firmed up a bit but still runny on top, put the entire pan under the broiler for about one minute or until the eggs look more set. Remove briefly and sprinkle top with shredded cheese, ensuring an even coating. Return to broiler until the top is golden brown and the frittata has puffed up.
Make everyone come into the kitchen to behold your beautiful creation, then slice and serve directly from the pan.
