Frittatas are amazing meals no matter what the time of day is, or what ingredients you have in your fridge. They’re fast, delicious and extremely satisfying. This frittata recipe was an experiment of just a few of my favorite ingredients combined and I can’t believe how delicious it is. I couldn’t stop eating it. I think the magic was all in adding the heavy cream to the eggs, but every ingredient combines so well- who knows? Enjoy!
The Best Frittata
Ingredients
10 Large Eggs
1/2 Cup Heavy Cream
3 Tbsp Unsalted Butter
1 Orange Bell Pepper, chopped
1 Red Bell Pepper, chopped
8 Strips Bacon, chopped
2-3 Cups Frozen Diced Hash Browns
2-3 Cups Grated Cheddar Cheese
1 Onion, diced
1/3 cup Grated Parmesan Cheese
2 Cups Baby Spinach
3 Cloves Garlic, minced
2 Leaves of Fresh Basil, chopped
2 Tsps each of Dried Thyme, Oregano and Basil
Black Pepper
Dried Red Chili Flakes (optional)
Instructions
Preheat oven to 400 degrees F/ 200C.
In a large oven-proof skillet, melt the butter over medium heat.
In a small bowl, whisk the eggs and cream together. Add pepper and chili flakes if desired. Leave to the side.
Add the bacon to the skillet, and allow it to begin to crisp for about 2-3 minutes. Add the onion, garlic, hash browns, bell peppers, and spices. They will all cook for about 10-15 minutes. Be sure to stir here and there to prevent burning, but allowing some crisp to form adds a great flavor. It’s up to you!
Towards the 10 minute mark, add the parmesan cheese, basil and spinach. Stir well and allow the spinach to wilt. Sprinkle the 2 cups of cheddar cheese and allow it to begin to melt.
Add the egg and cream mixture. Tilt the skillet to ensure the eggs spread correctly. Allow it to cook until you see the eggs around the edges begin to set.
I then topped it with 1 more cup of cheese and pepper, but this is optional.
Remove from heat, and place it in the oven for another 10 minutes. Depending on the size of your skillet, it may take longer so test it before removing it from the oven. Do this by cutting slightly into the center to see if there are still loose eggs. If so, place it back in the oven 3 minutes at a time until fully cooked through.
Leave the frittata to cool for a few minutes, slice into wedges and serve.
I used the leftovers for a breakfast quesadilla with salsa and added avocado. It was delicious!
What do you like to put in your frittata? Let me know and tag me in your creations (@athomewithjoanna on Instagram)!
