A frittata is really just an Italian omelette that incorporates the fillings into the egg mixture itself and is quite popular across Italy. A frittata can be eaten at lunch in combination with a salad, or more commonly, the frittata will be cut into wedges and served at room temperature on an antipasti platter, but is rarely eaten at breakfast.
You can add almost any combination of ingredients to eggs and if cooked properly get delicious results. A great thing about making a frittata is that it is the perfect way to use up leftovers. I often use leftover mushrooms, potatoes, peppers, or onions from our dinner the night before to make a delicious and filling frittata for a weekend breakfast.
In this variation, I used roasted potatoes we had cooked with sausages the night before, but you could simply cook diced potatoes until golden and brown to use specifically in your frittata. I find the combination of browned potatoes chunks, diced pancetta, and the addition of a soft cheese one of my favorite combinations to use. Some of the cheeses that work well in this frittata are fontina, asiago, or a young pecorino, but any soft melting cheese will work fine.
The Frittata Cooked And Waiting To Be Cut Into Wedges
- Three Cups Diced Cooked Potatoes
- One Large Garlic Clove, Peeled And Diced
- 1 Cup Diced Pancetta
- Freshly Ground Pepper
- 1 Tablespoon Olive Oil
- 8 Large Eggs
- 2 Tablespoons Milk
- 1/4 Cup Shredded Fresh Basil Leaves
- 1 1/2 Cups Shredded Cheese (See Above For Options, But Any Melting Cheese Will Do)
- Beat the eggs in a bowl, stir in 1/2 teaspoon salt, freshly ground pepper to taste, and the milk.
- Heat over medium-high heat a non-stick skillet and add the olive oil.
- Once hot, add the diced pancetta and cook until golden brown, then add the potato pieces and garlic, and continue to cook for an additional three to four minutes.
- Pour in the egg mixture with the basil.
- Swirl the pan to distribute the eggs and filling evenly over the surface.
- Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
- Turn the heat down to low and cover the pan, and cook 8 minutes, shaking the pan every once in a while, scattering the cheese evenly over the top of the frittata halfway through.
- Continue until the frittata is just about set on top.
- While the eggs are cooking heat your broiler to medium.
- Place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top.
- Do not allow the eggs to brown too much or they’ll taste bitter.
- Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.