TUSCAN FRITTATA
Serves: 4
TUSCAN FRITTATA
Cook time: 15 MinTotal time: 15 Min
Ingredients
- 1/4 cup bacon, diced
- 1/2 red onion, sliced
- 1/4 cup sliced mushrooms
- 1/4 cup cooked asparagus, cut into 1” pieces
- 1 cup cooked potatoes, cubed
- 3 tablespoons fresh basil, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 cup cherry tomatoes, cut in half
- 6 eggs, lightly beaten
- 2 tablespoons heavy cream
- 1/4 cup goat cheese, crumbled
- 3 tablespoons grated parmesan cheese
- 1/4 cup shredded jack cheese
- Salt & pepper, to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F.
- In a large, non-stick, oven-safe sauté pan, cook the bacon until the fat begins to render and the bacon is halfway cooked. Add the onions and sauté over medium heat for 10 minutes, or until the onions are soft and slightly golden. Add the mushrooms, asparagus, cooked potatoes, and tomatoes and sauté for 5 minutes more. Add the herbs and stir to combine.
- In a large mixing bowl whisk together the eggs and cream. Add the egg mixture to the pan of sautéed goodness, along with the three kinds of cheese, and mix to incorporate. Allow the edges to cook until golden then place the pan in the oven for 10 minutes or until the frittata is puffed and golden.
Jamie Gwen
Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.
To support restaurants, I re-released my digital cookbook at $5.99 and will donate all proceeds from the sale of the book to the Covid-19 Emergency Relief Fund, set-up by the Restaurant Workers’ Community Foundation.