A delicious and satisfying breakfast or brunch dish!
Now that spring is here, I have this urge to clean, making the house beautiful inside so I can throw the windows open and let in the sun-warmed breezes. My fridge seemed like a good place to start. I’ve been busy experimenting a lot in the kitchen these days, so I had a lot of odds and ends left over. This frittata is a great brunch dish that can be filled with whatever you want to use up. Immediately after I posted this recipe, my friend Meg told me that her British friend calls this a “tip-fridge dinner” (as in, you’ve tipped out the fridge to use up what’s there). Tip Fridge Frittata has a nice ring to it! Thanks, Meg! I recommend serving with a little salsa and maybe a nice side salad.
- 6 slices bacon or prosciutto, cooked until crispy then crumbled (reserve bacon fat)
- 3 eggs
- 3 tablespoons (45 mL) milk
- 3 tablespoons (45 mL) heavy cream
- 3 tablespoons (45 mL) cream cheese, at room temperature
- 1.5 cups (375 mL) assorted chopped veggies (I used onions, zucchini, green pepper, kale, asparagus and tomatoes)
- salt and pepper
- dash each cayenne and nutmeg
- 2 tablespoons (30 mL) fresh chives, minced
- Preheat oven to 425F.
- Using 1 tablespoon of the reserved bacon fat (or olive oil), sauté all the vegetables except the kale in a 9 inch cast iron pan until vegetables are just barely tender.
- Add chopped kale and stir for 1 minute. Remove from heat.
- In a medium bowl, whisk together the eggs, milk, cream and cream cheese until well blended.
- Add crumbled cooked bacon/prosciutto, salt, pepper, cayenne, nutmeg and chives to egg mixture.
- Pour the egg mixture over the vegetables in the cast iron pan and stir briefly with a fork to combine.
- Cook on stovetop over medium heat for 5 minutes.
- Transfer pan to preheated oven oven and bake for 10 – 12 minutes until set in the centre. Let stand 2 minutes before cutting into wedges and serving.
Serves 3 – 4.