When we originally posted this we thought it was the perfect recipe for for lunch, brunch, even small bites during cocktail hour. Today we think it is the perfect recipe while you are home. During normal times the Frittata is the perfect recipe for lunch, brunch, even small bites during cocktail hour but these days it works because you can pretty much use anything in it. You can substitute or add any vegetables or charcuterie. If you have leftover shrimp in the fridge add it, and don’t be afraid to use frozen roasted vegetables. Serve the beautiful cornucopia hot from the oven or at room temperature (like the Spanish do). Serve with a green salad or a cool soup. Frittata is the bomb-daddy of impress your friends recipes so practice it now so when you can resume gatherings of more than a few people you will have mastered this recipe. P.S. We recommend setting a nice table too…
FRITTATA for 6-8
Preheat oven to 350 degrees
Place paella or large oven-safe frying pan over a medium flame on the stove top.
8 oz. pancetta chopped (Italian bacon or thick sliced bacon)
2 leeks washed well and chopped
1/2 red pepper diced
2 small-med zucchini sliced
Pint cherry tomatoes halved
2 cups baby spinach
Kernels from 2 ears of corn
½ cup grated Parmesan
¼ cup milk
1 T olive oil
2 T butter
¼ cup chives chopped
1 T fresh thyme
1/8-cup basil chopped
Salt & Pepper
Place frying pan over medium heat and when hot :
ADD: pancetta (or bacon) and cook for 5 minutes while it releases its’ fat –do not brown
ADD: leeks and sauté for five minutes more
While the leeks are “melting”, In a large bowl, beat eggs, milk, chives, thyme and grated Parmesan until fully combined
To the hot pan:
ADD: red pepper and cook for two minutes
ADD: 1T of olive oil
ADD: zucchini and cook for two minutes more
ADD: tomatoes and spinach and corn
Season with Salt & Pepper and cover for a few minutes to wilt the spinach
Add 2 T of butter and swirl the pan to melt. When butter begins to brown add the egg mixture.
Cook on the stovetop for about ten minutes until the side of the eggs begins to solidify and pull away from the pan. Use a spatula around the inside rim of the pan to ensure it does not stick.
Place pan in hot and cook for about 15 minutes until firm to touch.
To get the top nice and bubbly and brown , cook under the broiler for a minute or two.
Remove from oven and let it rest for about ten minutes.
Serve with lemon wedges and extra cheese and a simple green salad(below.)
Simple Green Salad
Baby romaine or Bibb (or any lettuce other than iceberg which is meant only for a wedge salad or on a BLT – SERIOUSLY!)
3 watermelon or red radishes sliced thinly
¼ hazelnuts crushed
1 small shallot
5 cloves of garlic
2 T Dijon mustard
Small handful of fresh herbs (basil or tarragon or oregano)
½ cup grapeseed oil
¼ cup apple cider vinegar
Juice of ½ lemon
One-inch strip of lemon peel
Salt pepper and because I cant help myself 1 tsp. of real maple syrup or ½ packet of stevia
- Throw it all in a blender for a minute and it will keep nicely in an old mustard jar your fridge for 4 days