Eggs and Gouda cheese. They’re just meant to go together. Gouda melts beautifully, no grainy cheese here. Throw in some vegetables, maybe a little meat, cook it up in a skillet and you get a wonderful frittata. I’ve eaten a frittata or two [ahem, or more] over the years, yet never made one at home. Now that I have, I’m asking myself why I didn’t do it sooner. A frittata is so, so easy to make. I found a wonderful post, “You Say Frittatas and I Say Frittate“, located at the blog from the Bartolini kitchens. John’s great photos and directions gave me courage to get the job done. Thanks John! It tasted delicious, and I was very happy with the taste my ingredients of choice awarded me. However, I did make an error. The skillet I used was too big…way too big. Now the Bartolini kitchens post does warn of this fact. I ignored that little morsel of information. So I ended up with a much flatter frittata than I had intended. Whoops – It’s guaranteed I won’t make that mistake again! I used a 10-inch skillet and should have used my 6-inch one. Good thing the flat frittata syndrome didn’t affect the taste. We still ate it with gusto. We happened to have this as dinner, but I’m thinking next time we host a brunch this will be on the menu.
So if you’re up to experimenting with making a frittata this weekend, give it go. Just toss your favorite vegetables, meats, eggs and cheese in a skillet and cook it up.
My Choice of Ingredients:
2 teaspoons olive oil
2 teaspoons butter
6 small mushrooms, sliced 1/4″ thick
1/3 cup pancetta, small dice
1 medium potato sliced 1/4″ thick [I microwaved the potato about 5 minutes to “pre-cook”]
1/4 cup onion, small dice
1/4 cup orange sweet pepper, small dice
12 cherry tomatoes, sliced in half
1/2 cup fresh baby arugula
salt and pepper, season to taste
1/2 cup Gouda cheese, freshly grated [divided use]
6 large eggs, beaten
•Pre-heat oven to 375°F. Heat olive oil and butter in an oven safe skillet over medium-high heat.
•When oil is hot, add the pancetta and mushrooms. Cook until the mushrooms begin to soften a bit and the pancetta begins to release it’s fat, about 5 minutes.
•Add the sliced potatoes, onion and orange pepper.
•Cook, stirring occasionally, until the potato begins to crisp slightly and the onions and peppers soften, 8-10 minutes. Add the cherry tomatoes and arugula. Stir to incorporate with other ingredients. Cook about 2 minutes. Season to taste with salt and pepper.
•Reduce burner heat to medium. Mix about 1/4 cup of the shredded cheese with the beaten eggs. Level out the cooked vegetables/pancetta in the skillet. Pour the egg mixture over the skillet mixture. Gently and quickly, level the egg mixture with the back of a spoon. Allow to cook, just until the egg begins to set.
•Transfer the skillet to your pre-heated oven. Cook until the egg has completely set, no “wiggles” when the skillet is gently shaken. Mine only took about 10 minutes, but remember my skillet was too big. Plan on 15 minutes or so with the right equipment. The edges of the frittata will brown lightly and pull away from the sides of the skillet when it is done.
•Place a large platter over the skillet and flip [gently yet quickly] to release the frittata on the platter. If your lucky it will release in one beautiful piece. If it doesn’t, no worries…it won’t affect the taste! Sprinkle the remaining 1/4 cup cheese on top.
•Serve in wedges. Great served along with a mixed green salad.
Recipe adapted from: http://fromthebartolinikitchens.com/2013/05/01/you-say-frittatas-and-i-say-frittate/ This post has a great tutorial plus a few different suggestions for ingredients to use. Stop by and visit from the Bartolini kitchens.