Sunday, April 12, 2009

Easter Brunch- Frittata

I love to make frittata when entertaining. It is the perfect brunch dish. The dish, which is essentially a crust-less quiche, provides a good balance to the typically sugar and carbohydrate heavy brunch menu. The recipe is adaptable to almost any vegetable, cheese, spice combo so don't be afraid to play around.

8-10 large eggs (depending on size of baking dish)
1/3 cup milk
2 medium tomatoes
1 large onion
5-6 strips turkey bacon
6-8 oz goat cheese (if you don't like goat cheese substitute feta or sharp cheddar)
2 cups fresh spinach leaves
olive oil
1/4 cup white wine
t tsp dried thyme
1 tsp dried paprika
1 tsp salt

  1. Preheat oven to 350 degrees and oil 9" pie pan (or other small glass baking dish) with olive oil, butter, or cooking spray.
  2. In a medium skillet saute thinly sliced onions and bacon (cut into 1/2" wide strips) in olive oil until onions are lightly browned and bacon is crisp.
  3. Pour white wine into pan with bacon and onions, using a utensil to scrape the bottom of the pan as you stir. Cook 1-2 minutes.
  4. In a mixing bowl, beat 8 eggs plus milk thoroughly.
  5. To eggs add all spices and onion bacon mixture and pour into greased pan.
  6. Dot the uncooked frittata with crumbled cheese, add a layer of spinach and cover with round tomato slices. Lastly top with fresh ground pepper and a sprinkling of salt.
  7. Bake in oven until eggs are completely cooked (40-45 min), done when skewer or knife comes out of the middle clean.

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