Frittata. It sounds so fancy, doesn’t it? I thought so when I first saw Bethenny Frankel cooking one on her Bravo show “Bethenny Getting Married.” She just whipped one up one morning for her future (uh, I guess now former) mother-in-law, and it looked really impressive and cool. I thought, I’d like to learn that! If you’re unfamiliar, a frittata is like a baked omelette, and is a great way to use up all those veggie stragglers in your fridge. Add some cheese, herbs and bacon, and you can’t go wrong.
- 3 strips bacon (store-bought, pre-cooked such as Oscar Mayer or Boars Head)
- Red and yellow pepper, diced
- Fresh herbs such as chives, parsley, rosemary, thyme
- Gruyere cheese, cut into small chunks
- 4 eggs, beaten
- Salt & Pepper to taste
- 1/4 cup Milk
What to do:
Preheat oven to 350 degrees. Add milk to eggs; whisk and season with Salt and Pepper. Heat oil over medium high heat. Saute peppers and bacon until lightly browned. Pour in egg mixture, reduce heat to low and cook until egg begins to set around the edges but is still wet in the center. Top egg with cheese, then fresh herbs. Transfer pan to oven and complete cooking. Loosen with spatula and transfer to plate (or cover pan with plate and flip to release). Cut into wedges and serve.