Frittata
 
 
Author:
Ingredients
  • 5 whole eggs
  • 3 egg whites
  • 2 tbsp ricotta cheese
  • 2 tbsp milk
  • 6 slices of low sodium bacon
  • 2 cups steamed broccoli, chopped
  • 1 cup sliced mushrooms (optional)
  • one medium red potato
  • 2 tbsp parsley, chopped
  • 1 tbsp parmesano reggiano
  • salt & pepper
Method
  1. Preheat oven to 350 degrees.
  2. Cut potato in half lengthwise, put in a pot and cover with cold water.  Bring to a boil and cook until a knife inserted into the potato slides out easily, roughly 15 minutes.  Remove from pot and allow to cool.  Slice each potato half (widthwise) into thin half moon shapes. Steam broccoli until bright green and tender, about 10 minutes, chop.
  3. In a large oven safe, non-stick skillet cook bacon slices until done, but not very crispy, turning occassionally.  Transfer to a paper towel lined plate to drain and cool.  Chop into 1 inch wide pieces.  Wipe out skillet leaving just a slight residue of bacon fat on the pan.  If you are using mushrooms add them to the pan now and saute until tender, 4-5 minutes.  To the pan add the potato slices, chopped broccoli and bacon.  Allow to cook together over a LOW flame, stirring occasionally, for 3-4 minutes.
  4. In a large bowl add the eggs, egg whites, ricotta, milk, parsley, cheese and salt & pepper.  Whisk until combined and the ricotta is no longer in clumps.  Over a LOW flame, pour the egg mixture on top of the broccoli mixture and stir slowly to combine all ingredients.  You will slowly stir the mixture for about 1 minute slightly cooking the eggs.  Once you notice the egg mixture is thickening stop stirring and flatten down the ingredients gently with the back of the spatula.  Continue to cook over the low flame for about 5 minutes, or until you notice it firming up and the eggs are starting to pull away from the sides of the pan.  The center of the frittata will still be liquidy.
  5. Transfer the skillet to the oven and cook for about 15 minutes or until the center of the frittata is no longer liquidy.  I then like to turn on the broiler and cook for about 1 minute, allowing the top to turn a light golden brown color.  The frittata will puff up slightly.  Remove from the oven and allow to cool.  As it cools it will de-puff, don't worry, that's normal.
  6. **If you don't have an oven safe skillet (yours has a plastic handle) wrap the handle completely with aluminum foil before putting it into the oven.
Recipe by FEASTS AND FOTOS at https://www.feastsandfotos.com/2009/04/08/frittata/