Recipe:
Ingredients: All ingredients provided by Russo’s Produce
6 plus 1 Eggs, room temperature
1/3 cup heavy Cream or whole milk
1 cup shredded Cheddar Cheese
1 Cup Chopped Fresh Spinach
1-2 TBL Fresh Chives, cut 1/4 inch
2-3 Strips pre cooked Bacon, Cut into pieces 1/2 inch
10-15 Cherry Tomatoes, Cut in half
10-15 White Mushrooms, Cut into slices
Green onions, Cut 1/4 inch, enough for top of Frittata
1 TBL Butter
Sea salt and Black Pepper, to taste
Parmigiano Reggiano
Directions: Preheat oven 400 degrees ( 6 inch Skillet)
In a medium size bowl add all eggs then add heavy cream or milk, blend altogether, you can use electric hand mixer or whisk.
Blend in your sea salt and pepper or whatever spices you want.
Prepare and place on a large cutting board or in separate bowls the rest of the ingredients, cut your green onions, chop spinach, cut your tomatoes in half, after place cut tomatoes on paper towels to drain out excess moisture, slice mushrooms, cut chives and cut bacon.
Heat Skillet on top of cooktop adding 1 tablespoon of Butter.
Sauté mushrooms, remove from skillet and let sit in a bowl for a few minutes, this is too releases moisture and strain before adding to egg mixture.
Add tomatoes to hot skillet for one minute remove from skillet, half for bottom other half will be added at the end on top of your frittata (Do the same with Mushrooms).
Mix milk and eggs using your hand mixer or whisk.
Hand mix in your egg mixture adding the bacon, spinach, chives, Scatter in hot skillet your tomatoes and mushrooms keeping some for the top, Pour egg mixture to your hot skillet adding the green onions, remaining tomatoes and mushrooms and any extra bacon pushing some down into the egg mixture, keep some poking out on top of the frittata .
Add parmesan to top and bake for 22-25 minutes, using an oven mitt hold handle and shake frittata if the center still jiggles bake longer approximately 4-5 min a a time. Cover with foil cutting vent holes this is to protect edges from getting too brown.
Remove from oven, let sit to cool down slightly, flip out of skillet place frittata on a serving plate, Cut and Serve!
Optional: Add a side salad or appropriate toppings: Creme Fraiche, Sour cream etc..
Fanciful Frittata
Clean-out-the-fridge
Eggs, 1 egg per inch of skillet plus 1
e.g. 6 eggs for 6 inch skillet plus1 egg
Any one kind, e.g. Whole Milk, Heavy Cream, Half-and-Half, PlainYogurt, Sour Cream or Creme Fraiche
Any Kind of Cheese e.g. Shredded Cheddar, Mozzarella, Shaved Parmigiano Reggiano, Goat Cheese, Feta
Butter, unsalted or salted
Sea salt and Ground Black Pepper
Herbs & Spices
Garnish Options: Salsa, Fresh Cilantro, Fresh Parsley, Fresh Basil, Chives….
What’s in your Fridge and Pantry? Broccoli, Asparagus, Mushrooms, Marinated Artichokes, Spinach, Onions, Green Onions, Potatoes, Tomatoes, Zucchini, Leftover Stuffing, Panettone, Leftover Spaghetti……..
Tools & Accessories:
Oven Safe Non-Stick Skillet or Cast Iron Skillet, 6, 8 or 10 inch
Oven Mitts
Knife/ Cut N Serve Utensil
Cutting Board
Hand Mixer or KitchenAid Mixer or Whisk
Paper Towels
Serving plates
A Few Frittata Flavor Combinations:
-Spinach, Artichoke, Tomato & Feta
-Broccoli, Cheddar & Green Onions or Caramelized Onions
-Mushrooms, Arugula & Goat Cheese
-Mushroom, Spinach, Bacon Crumbles & Cheddar
-Tomato, Zucchini, Basil & Mozzarella
-Tomato, Jalapeño, Cilantro, Mexican Seasoned Meat e.g. Shredded chicken, Shredded pork, Shredded Beef, Ground Beef, Cheddar Cheese
*Using full-fat dairy will result in the perfect frittata. Using 2%
or others non fat will make your frittata dense but still good.
*6 inch skillet serves 2-4 , 8 inch serves 4-6 & 10 inch serves 6-8
Now selling to the public Russos Produce!
Create your own personalized box of fresh produce and products. Pick up same day direct from their dock. Fresh, Convenient and Local.
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