I've never made a Frittata before. Truth is, it's basically making an omelet and throwing it in the oven to bake for a few minutes. We made a few changes to this recipe though, we added some bacon (duh) and took away the garlic ( we weren't sure well it would go with the fresh rosemary).Ingredients:
1/4 cup extra-virgin olive oil
1 pound baby potatoes
1 small onion
3 to 4 sprigs fresh rosemary, finely chopped
salt and freshly ground black pepper
12 eggs, beaten
1/2 cup milk
1/2 cup Parmigiano-Reggiano
4 strips of crispy bacon, chopped
Recipe:
Heat oven to 450 degrees F.
Heat the olive oil in medium heat-proof skillet over medium-low heat. Add the potatoes and onions to the skillet and season with rosemary and salt and pepper, to taste. Raise the heat a little and cook for 6 to 7 minutes. Turn the potato/onion mixture over and cook for 5 minutes more. In a large bowl, whisk the eggs and milk together. Add the egg mixture to the skillet and move them around and under the potatoes to settle them. Transfer the skillet to the oven and bake until golden on top, about 10 to 12 minutes. Scatter the cheese on top, turn the oven off and let sit for another couple of minutes.
Remove from oven and serve HOT. Because nobody likes cold eggs!
Enjoy!
Love,
Us.
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