A frittata is the perfect dish to make for a large group of people. It looks gourmet and great, but lacks the stress involved in preparing a complicated multi-ingredient/multi-step dish. Once you’ve perfected a frittata, it’s the perfect vehicle to incorporate any other vegetables or proteins you have lying around in your kitchen.
- 1 tablespoon olive oil
- 1/2 cup sliced mushrooms
- 1 Garlic clove, minced
- 6 ounce spinach
- 3 Slices bacon, cooked and chopped
- 1 large tomato, chopped
- 1 Poblano pepper, seeded and chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 Large eggs, beaten
- 1/2 cup grated aged cheddar
- Preheat oven to 350 degrees F. Heat oil in a 10" non-stick pan over medium-heat and sauté mushrooms in oil for 2-3 minutes.
- Add garlic and cook for 1 more minute. Stir in spinach, and cook for an additional minute or until it wilts.
- Add bacon, tomato, pepper, salt and black pepper and cook, stirring constantly for two minutes. Add eggs and cheese, cook for 3-5 minutes gently lifting edges of Frittata with spatula and tilting pan so uncooked portion flows underneath.
- Put in pre-heated oven and bake for 10 minutes or until set and slightly brown. Remove from oven and let stand for 5 minutes.
- Serve on warm platter and cut into slices. Garnish with small mixed green salad.
As chef and owner of Cotton Row, Pane e Vino, Commerce Kitchen and James Steakhouse in Huntsville, AL, James Boyce has built an impressive three decade-long culinary career upon authentic appreciation for pristine American ingredients and dynamic leadership in the kitchen.