Winter Frittata with ESCAROLE, BACON, and FETA CHEESE
Prep Time: 25 minutes
Cook Time: 2 minutes
Total Time: 30 minutes
The frittata has been relegated to the breakfast and lunch scene for too long. It’s one of the easiest, fastest, and most filling meals going. The secret to making a frittata a complete meal is to fill it up with lots of great-tasting vegetables. Whatever floats your boat—just load the pan with veggies and cook them until tender. This one is full of greens, bacon, and salty feta cheese. It just might be my favorite. We sometimes have a slice of frittata left over. Just refrigerate it until the next day and have it for lunch. This frittata is a great way to clean out your crisper drawer. Throw in any bits of leftover greens, like radicchio, romaine lettuce, or arugula. A blend always tastes best.
Extra hungry? Add a refreshing salad of romaine lettuce, diced oranges, olives, and thinly sliced fennel with a splash of white wine vinegar and a glug of olive oil.
This fantastic Frittata recipe is from Carla Snyder’s 1st solo cookbook, ONE PAN TWO PLATES: 70 Complete Weeknight Meals for Two. Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and co-author with Meredith Deeds of 5 cook books.
1. Preheat the broiler with the rack in the second position from the top.
2. In a medium bowl, whisk together the eggs, milk, 1/2 tsp salt, a few grinds of pepper, and the nutmeg.
3. Heat a 12-in/30.5-cm ovenproof skillet over medium-high heat and add the bacon. Cook, turning as needed, until browned and crispy on both sides, 5 to 7 minutes total. Transfer to paper towels to drain. When it’s cool, crumble the bacon and set aside.
4. Add the onion to the hot bacon fat in the pan and sauté until it softens, about 2 minutes. If there isn’t enough fat in the pan, go ahead and add the olive oil. Add the potatoes and a sprinkle of salt and pepper and sauté, stirring every now and then, until the potatoes are tender, about 4 minutes. Add the escarole by the handful and cook until it wilts, adding more handfuls as there is room in the pan. Add the garlic and another sprinkle of salt and pepper and cook until the escarole is tender, about 2 minutes longer.
5. Spread the filling evenly over the bottom of the pan and scatter the crumbled bacon and feta over the top. Pour the eggs evenly over the vegetables and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels firm, it’s done.
6. Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting it into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.
6 large eggs
2 tbsp milk or water
Salt and freshly ground black pepper
Pinch of freshly grated nutmeg
4 slices bacon
1 small yellow onion, thinly sliced
1 tbsp olive oil (optional)
3 new potatoes, scrubbed and cut into 1/4-in/6-mm dice
4 or 5 handfuls washed and torn escarole or other bitter leafy greens (see “It’s that easy”)
1 garlic clove, minced
1/2 cup/70 g crumbled feta cheese
to you by Amy Tobin
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