What is a frittata? It’s an Italian specialty that resembles a baked omelet. Fast and healthy, frittatas are perfect for an easy weekend brunch or a quick weeknight meal. The best part, you can use whatever veggies, herbs & cheese you picked up at the Farmer’s Market or happen to have on hand to make one! Half the fun of making frittatas is coming up with new and exciting flavor combinations. Don’t be afraid to be creative!
Traditionally there is a greater ratio of filling to egg in a frittata. The fillings, which range from vegetables like the mushrooms, asparagus and leeks used in this recipe, to meats like bacon, sausage or ham, are sautéed on the stove in a skillet before being mixed up with the eggs and goat cheese. To set the center, I popped the skillet under the broiler for less than 5 minutes. Make sure to keep a very watchful eye when broiling so the eggs don’t become overcooked or burn!
This week’s recipe is a hearty, satisfying frittata that can be served hot, warm or at room temperature. Depending on the time of day, you could beautifully pair this frittata with a sweet decadent breakfast treat, a side of fresh fruit and a mimosa, or possibly a light green salad tossed with olive oil and lemon juice, and a glass of wine. To make things even easier, almost every ingredient (including the wine to pair it with!) can be found Saturdays from 9 to 1pm at the Saratoga Farmers’ Market!
Whatever the occasion may be, frittatas are delicious, simple to make, and look elegant on any table. I hope you’ll try this recipe and they’ll become a staple in your household too.
Mushroom, Asparagus and Leek Frittata with Bacon
PREP TIME: 5 mins
COOKING TIME: 12-15 mins
*Available at the market
4 large eggs*
4 egg whites*
2 tbsp milk*
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 tablespoons unsalted butter*
1 cup shiitake mushrooms, sliced*
1 cup asparagus, chopped into bite size pieces*
1 cup leeks, (just the white part) halved and chopped*
1 cup bacon, cooked and chopped*
1/2 teaspoon chopped fresh thyme leaves*
1 tablespoon chopped fresh parsley leaves, reserving half for garnish*
1/2 cup chèvre, (or another soft cheese) crumbled into tiny pieces*
Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.
In a large bowl, whisk together the eggs, egg whites, milk, 1/4 teaspoon of the salt, and pinch of pepper until the egg mixture is frothy. Set aside.
On the stove top, melt butter over medium-high heat in a well-seasoned 9-inch cast iron skillet.
Add the vegetables and sauté until they start to soften, about 3- 4 minutes.
Add in the bacon, thyme, half of the parsley, 1/4 teaspoon of the salt, and pinch of pepper and cook, stirring 1 more minute.
Pour the egg mixture over the vegetables and stir to evenly spread vegetables around.
Let it cook, about 3 to 4 minutes, periodically lifting with a spatula to let the eggs flow underneath until the edges set but the middle is still loose.
Remove skillet from heat and sprinkle the cheese evenly over the top.
Place skillet under the broiler until the eggs are slightly puffed and the cheese begins to bubble and brown, 3 to 4 minutes. (Watch carefully to prevent from overcooking!)
Remove from the oven and carefully slide the frittata out onto a serving platter or cutting board. Garnish with the remaining parsley. Slice and serve.