Due to a few technical difficulties, we decided to extend our breakfast edition of the Penna Community Recipe Box and we ever glad we did! Otherwise we may not have received this mouthwatering recipe from Chef Denise of Urbnspice who has this to say about her lovely dish:
"I have made this frittata for Mother’s Day brunch, Father’s Day breakfast, as well as when we have a houseful of guests for the weekend. You will find that the art of making a frittata is a very good skill to master."
FRILLY FRITTATA - AN ITALIAN OMELETTE
CHEF TIP: Simply cover the pan to finish cooking and set the egg custard which eliminates the problem of trying to flip the omelet over – believe me, I have seen some sad and disastrous attempts at trying to flip a large omelet! Give this technique a try!
- 4 eggs, large, beaten slightly with a fork
- 2 tablespoons milk or cream
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 2 slices bacon, cooked until crisp and chopped
- 1/4 cup red bell pepper, diced finely
- 1 green onion, sliced thinly
- 1 small to medium potato, cooked (or use leftover baked potato)
- 1/4 teaspoon paprika
- 2 ounces Philadelphia Cooking Cream (Original or Herb and Garlic), or goat cheese crumbles
- Garnish: chopped chives or chive flowers
- Combine the eggs, milk or cream, salt and pepper in a small bowl. Set aside.
- Preheat a medium non-stick fry pan over medium heat and add the bacon. Fry until crisp and drain on paper towels. Set the bacon to the side for the moment
- In the same fry pan, add the diced red bell pepper, sliced green onion and the diced potato. Sprinkle the paprika over the top and fry until the red bell pepper is softened and the potato starts to change to a golden colour.
- Sprinkle half of the bacon on top of the vegetables and then pour the egg mixture on top. Use a spatula to lift the edges of the egg mixture as it sets and allow the remaining liquid to seep in and around the pan.
- With a teaspoon, place small amounts of the Philadelphia Original or Herb and Garlic Cooking Cream or goat cheese crumbles over the top of the egg mixture.
- Cover with a lid and lower the heat to low, allowing the frittata to cook and set the egg mixture.
- Slide the frittata onto a large warm plate and garnish with the remaining crispy bacon bits, and a little sliced green onion and chive flowers.