loaded frittata
Like Mark Bittman, I like to make frittatas with more vegetables and less egg. In the past I’ve packed them with leafy greens, but this recent creation seemed eerily inspired by loaded potato skins from a sports bar.
There are recipes that call for starting the frittata on the stove, then finishing it in the oven. There are some that will tell you to flip it over onto a plate, then slip it back into the pan (be warned: a lot of mess potential in this technique). I like to make mine not-too-thick, and either simply put a lid on the pan, or cut the whole thing up and flip over one wedge at a time.
3 strips bacon
2 small waxy potatoes, quartered lengthwise and sliced
1/2 small onion chopped
1 clove garlic, minced
1 small head of broccoli, chopped
1 scallion stalk, chopped
5 eggs
salt and pepper
grated Parmesan or Romano cheese (cheddar would be good too if you’re finishing it in the oven)
Fry bacon in a pan over medium heat (I used a 9-inch pan). Remove and drain on a paper towel. Reserve a bit of the rendered fat in the pan (enough to coat the bottom of the pan).
Add potatoes, onion, a lot of salt, and pepper. Cover and cook until potatoes are soft, tossing occasionally. Add garlic and broccoli. Cover and cook for a bit more, until broccoli is no longer raw-tasting.
Beat eggs with salt and pepper. Pour into pan. Sprinkle scallions and chopped bacon over the top. As the edges set, lift them up with a spatula to let the uncooked egg move to the sides and bottom of the pan. Cover to let the top of the frittata set. Top with grated cheese. Or top with grated cheese, then move the pan (make sure it’s oven-proof) to a 350-degree oven for a few minutes.
