Herbed Frittata
Description
Courtesy of Elizabeth Winslow—This recipe can be easily adapted according to the ingredients on hand. Feel free to experiment—try sautéed peppers, asparagus tips, caramelized fennel, diced tomato, roasted sweet potato or sautéed summer squash. Use any cheese you have on hand.Ingredients
2 T. milk
Salt and pepper to taste
1 t. olive oil
1 strip bacon, diced
1 shallot, minced
2 T. minced herbs (chervil, parsley, cilantro, tarragon, dill, basil or chives)
2 T. grated Parmesan
Methods/steps
Preheat oven to 425°. In a small bowl, whisk the eggs and milk and season with salt and pepper. Place a small, ovenproof skillet over medium heat and add olive oil, bacon and shallot. Sauté until bacon begins to crisp and shallot is golden. Whisk herbs into eggs and pour over bacon mixture. Let eggs begin to set, then pull back the edges with a spatula, allowing egg mixture to fill out sides of skillet. When eggs are about halfway cooked, sprinkle with Parmesan, then place in the oven and cook until puffed and golden. Cut into wedges and serve hot or at room temperature.
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