Egg-cellent!

     When I go food shopping I usually purchase eggs by the half dozen since we use them infrequently.  But the last time I was at the market I noticed that there were  eight in the package.  I reluctantly put them in my cart, wondering how I was going to use all of them.  The thought came to me this weekend to cook up a frittata.  Never having attempted that before I did some research on this all purpose meal made with eggs.

     The term frittata is Italian in origin and literally means "to fry."  It is a general term for cooking eggs in a skillet and runs the spectrum from a fried egg to an omelette.  But a frittata differs from a conventional omelette in four distinct ways.  They are:

• There is always at least one optional ingredient in a frittata that is combined with the beaten egg mixture while the eggs are still raw, rather than being laid over the mostly cooked egg before it is folded as an omelette.
• The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5 minutes, typically 15, until the underside is set but the top is still runny.
• The partly cooked frittata is not folded to enclose its contents like an omelette, but is instead either turned over in full or broiled in an oven to set the top layer, or baked for 5 minutes.
• Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices.  It may be served hot or cold, accompanied by fresh salad, bread, or beans.  

Here is the recipe that I used to create our meal on Saturday evening:

BACON & POTATO FRITTATA

 

8 large eggs                                               2 Tbsp EVOO, divided

2 Tbsp chopped parsley                            1 onion, chopped

3 Tbsp grated Parmesan                           2 garlic cloves, chopped

salt & freshly ground pepper                   2-3 cups arugula, chopped

6 slices of bacon, chopped                       1/2 cup chopped roasted red peppers

1 lb. potatoes, peeled, into 1/2" pieces    3 oz. Provolone, optional

 

     Preheat broiler.  Whisk eggs, parsley, Parmesan, 1/4 tsp salt & pepper in a large bowl.  Cook bacon in a 10" heavy skillet over medium heat, stirring until crisp.  Transfer bacon with a slotted spoon to a large bowl.  Add potatoes and 1/4 tsp each of salt & pepper to skillet, and saute over medium-high heat until golden, about 3 minutes.  Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more.  Transfer the potatoes with a slotted spoon to bowl containing the bacon.

     Add 1 Tbsp oil to skillet and saute onion and garlic over medium-high heat until pale golden, about 4 minutes, then add arugula and saute until just wilted.  Gently add the potatoes and bacon, the roasted red peppers and remaining tablespoon oil into the onion mixture, spreading it evenly.

     Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a wooden spatula to let uncooked egg flow underneath, 2 to 3 minutes.  Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.

     Remove lid.  If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).  If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes.

     Cut into wedges and serve directly from the skillet.