Posted by Denise Pare-Watson on May 13th, 2013
A Frilly Frittata – Italian Omelet
CHEF TALK: A delicious take on a frittata, which in essence is an Italian omelet. What it really could be described as is an easy way to make an omelet for a crowd. And, I have a trick up my sleeve that makes it easy to do. 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!
Elevate this dish by adding a bit of specialty cream cheese or goat cheese crumbles over the egg mixture. In the photograph, I have used Philadelphia Original Cooking Creme. They also have an Herb and Garlic version that works well here – both were delicious. This recipe feeds four hungry people, although you can double the ingredients to make enough for a crowd just as easily. This recipe is great for a brunch or breakfast or simple lunch or supper with a salad.
- 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)
- 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.
- With a teaspoon, place small amounts of the Philadelphia Original or Herb and Garlic Cooking Cream over the top of the egg mixture.
- Cover with a lid and lower the heat to low, allowing the fritatta 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 or chive flowers.
- The possibilities are endless for the frittata filling: try cooked sliced breakfast sausage, diced ham, diced onion, mushrooms, etc. Just remember to precook any vegetables first (after cooking the bacon) before adding the egg mixture. This applies to any type of omelet.
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See this recipe on the Real Women of Philadelphia recipe site