Bacon, Mushroom and Cheddar Frittata
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.
James Boyce recently opened his fifth restaurant in Huntsville, AL called Café Alana Shay. Located at the recently renovated Doubletree Suites by Hilton Hotel, Alana Shay presents a casual, family-friendly environment with a menu of familiar, home-spun dishes with a refined touch.
*Image Credit: Michael Mercier
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 cacon, cooked and chopped
- 1 Large chopped tomato
- 1 Poblano, seeded and chopped
- 1 Teaspoon salt
- 1 Teaspoon pepper
- 12 Large eggs, beaten
- 1/2 Cup grated aged cheese
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.