Frittata is one of my favourite dishes to whip up for brunch whenever I have a crowd to feed. This Italian dish is similar to a quiche without the crust or to a very elaborate omelette. This particular recipe is one I tend to make often however there are endless delicious variations to making a frittata, you can just about add in whatever ingredients you fancy or have readily available to you in your kitchen.
A few ingredients I like to mix in are shallots, asparagus, parmesan, mozzarella(or any cheese) ...which all work interchangeably with this versatile dish, but please don't forget the potatoes.
Frittata is one of my favourite dishes to whip up for brunch whenever I have a crowd to feed. This Italian dish is similar to a quiche without the crust or to a very elaborate omelette. This particular recipe is one I tend to make often however there are endless delicious variations to making a frittata, you can just about add in whatever ingredients you fancy or have readily available to you in your kitchen.
A few ingredients I like to mix in are shallots, asparagus, parmesan, mozzarella(or any cheese) ...which all work interchangeably with this versatile dish, but please don't forget the potatoes.
Yields1 Serving Prep Time5 minsCook Time40 minsTotal Time45 mins
150 g Bacon lardons 2 tsp olive oil 3 medium potatoes, peeled and cut into 1/2 inch cubes 3 cups (90g) spinach 10 eggs ⅓ cup (80ml) milk ⅓ cup (80ml) cream ⅓ tsp salt ⅓ tsp ground black pepper 1 tbsp butter 1 cup (125g) feta, crumbled freshly chopped Dill
11. Preheat the oven to 218C (425F). In a small bowl whisk together the eggs, milk, cream, salt and ground black pepper and set aside. Place a cast iron skillet over medium heat and cook the bacon lardons until crispy. Set the lardons aside on a plate with a paper towel. Add the two tsp of olive oil to the skillet along with any remaining bacon fat.
2. Cook the potatoes in the skillet with the bacon fat and olive oil until they are beginning to brown and are fork tender, about 10 minutes or so. Add in the spinach and cook a further 5 minutes until wilted. Once wilted remove half the spinach from the pan and set aside.
3. Place the tbsp of butter in the cast iron skillet and make sure to coat the pan all over. Pour in 2/3 of the egg mixture and then add in half the lardons and crumble half the feta over. Pour in the rest of the egg mixture and add the rest of the spinach and lardons and the remaining feta on top.
4. Cook the frittata on the stove on low heat for 3-4 minutes until the sides are just set. Carefully place the cast iron skillet in the preheated oven and bake for 20-25 minutes or until cooked through. Remove from the oven, top with some freshly chopped Dill and serve.
1. Preheat the oven to 218C (425F). In a small bowl whisk together the eggs, milk, cream, salt and ground black pepper and set aside. Place a cast iron skillet over medium heat and cook the bacon lardons until crispy. Set the lardons aside on a plate with a paper towel. Add the two tsp of olive oil to the skillet along with any remaining bacon fat.
2. Cook the potatoes in the skillet with the bacon fat and olive oil until they are beginning to brown and are fork tender, about 10 minutes or so. Add in the spinach and cook a further 5 minutes until wilted. Once wilted remove half the spinach from the pan and set aside.
3. Place the tbsp of butter in the cast iron skillet and make sure to coat the pan all over. Pour in 2/3 of the egg mixture and then add in half the lardons and crumble half the feta over. Pour in the rest of the egg mixture and add the rest of the spinach and lardons and the remaining feta on top.
4. Cook the frittata on the stove on low heat for 3-4 minutes until the sides are just set. Carefully place the cast iron skillet in the preheated oven and bake for 20-25 minutes or until cooked through. Remove from the oven, top with some freshly chopped Dill and serve.
Ingredients
Directions
1. Preheat the oven to 218C (425F). In a small bowl whisk together the eggs, milk, cream, salt and ground black pepper and set aside. Place a cast iron skillet over medium heat and cook the bacon lardons until crispy. Set the lardons aside on a plate with a paper towel. Add the two tsp of olive oil to the skillet along with any remaining bacon fat.
2. Cook the potatoes in the skillet with the bacon fat and olive oil until they are beginning to brown and are fork tender, about 10 minutes or so. Add in the spinach and cook a further 5 minutes until wilted. Once wilted remove half the spinach from the pan and set aside.
3. Place the tbsp of butter in the cast iron skillet and make sure to coat the pan all over. Pour in 2/3 of the egg mixture and then add in half the lardons and crumble half the feta over. Pour in the rest of the egg mixture and add the rest of the spinach and lardons and the remaining feta on top.
4. Cook the frittata on the stove on low heat for 3-4 minutes until the sides are just set. Carefully place the cast iron skillet in the preheated oven and bake for 20-25 minutes or until cooked through. Remove from the oven, top with some freshly chopped Dill and serve.