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Fridge Clean Up Frittata

A frittata is an Italian-style omelette made by whisking eggs with various ingredients such as vegetables, meats, and cheeses, then cooking it slowly over low heat until set and slightly puffed. Frittatas are usually made in an oven safe pan … started on the stovetop then finished in the oven. It’s the perfect canvas to add flavours from all over the world.
Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
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Ingredients
  

BASE OF THE FRITTATA

  • 6 large eggs for a 10 inch pan | 8 large eggs for a 12 inch pan
  • ¼ cup of milk (whole milk or even half + half for a little extra decadence)

MIX INS - FILLINGS - Pick any veggies that might need to exit your fridge!

  • 1 Tbsp. olive oil (or butter)
  • 1 minced shallot (you can also use green onion)
  • 1 bell pepper, diced
  • 2 tsp. Worcestershire sauce
  • YOU CAN ALSO ADD: 3 strips of cooked and crumbled bacon, or ½-¾ cup of cooked and crumbled sausage.

CHEESE PLEASE

  • 1 cup sharp cheddar cheese, shredded - or any other cheese of choice - gruyere is really yummy
  • 2 Tbsp. grated parmesan cheese

SEASONINGS

  • A good pinch of salt and pepper + any herbs you wish to add

Instructions
 

  • Preheat the oven to 400 F.

LET’S MAKE THE FRITTATA BASE

  • In a large bowl, whisk your eggs, then add your milk or cream, salt and pepper.
  • Set this aside.

LET’S PRE-COOK THE FILLINGS - it’s especially important to pan fry your veggies to remove some of the moisture. This will yield a caramelized and fully cooked frittata with great colour.

  • Pre-cook your bacon or sausage and crumble up then take out of the pan and set aside.
  • If using “deli ham” you can also cut into strips and pan fry with the veggies to get it a little “crispy."
  • Pan fry the veggies in a tablespoon of olive oil (or about 1 tablespoon of the oil from the bacon or sausage) until soft and jammy. Season with a little salt and pepper and taste.
  • Add your Worcestershire sauce, then any herbs you wish to add. Taste again and adjust seasonings if necessary.

LET’S MAKE THE FRITTATA

  • Make sure your veggies + meat are nestled down into the pan, in a nice even layer.
  • Add a little bit of cheese to the top, then slowly pour your egg “custard” over the veggies and meat, and let the whole thing start to cook and “set." You can gently shake and shimmy the pan a little bit.
  • Add the rest of the cheese to the top and carefully with your spatula, you can lift the edges up a little and let the egg “fill in” the spots. This just helps the bottom layer get a nice colour before we put it into the oven to finish.
  • Now let’s transfer the frittata to the oven and bake about 15 minutes or until the top is set and golden. *Sometimes it might need more like 20.
  • Carefully remove from the oven and REMEMBER the handle is HOT!
  • Slide the frittata out onto a big cutting board or gently cover the frying pan with a cutting board then flip over.
  • Once cooled a little, slice and enjoy! Also amazing at room temperature too.

Notes

RECIPE NOTES: A frittata is typically started on the stovetop, then transferred to
the oven, so be sure your skillet or frying pan is oven safe. If it’s not you can still
prep everything on the stove top, then transfer it all to a greased 9x9 (thicker) or
9x13 (thinner) baking dish and bake in the oven.
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video  here!