Vegetable, bacon and cheese frittata

A hearty and delicious breakfast, brunch or lunch!

I love making frittatas because they’re a little less fussy than omelettes – no delicate folding required. Unlike its cousin, the strata (which typically includes layers of bread and gets all puffed up like a soufflé), a frittata is rustic, hearty and simple to prepare. If looking for a comparison, I’d say it’s most like a crustless quiche, with the inclusion of potatoes to make it extra satisfying. You can vary the vegetables and meat in this dish to use up whatever you have on hand or omit the meat for a vegetarian version (and just fry the onions and potatoes in olive oil). I like to prep the fillings for a frittata the day before, then add the beaten eggs and cheese right before popping the pan in the oven. I should mention that my family particularly enjoys this dish when served as “brinner” (breakfast for dinner).

Ingredients

• 6 strips thick-cut bacon diced
• 1 cup (150 g) diced onion
• 2 medium sized potatoes, washed and ½-inch diced (about 2 cups)
• 1 cup (120 g) diced sweet red or orange pepper
• 1 cup (100 g) small button mushrooms, thinly sliced
• 1 cup (35 g) chopped fresh spinach leaves
• 1/3 cup (34 g) finely chopped green onions or chives
• 10 large eggs at room temperature, beaten
• 1/4 cup (60 mL) milk or light cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 cup (75 g) shredded Swiss or cheddar cheese (or a blend)

Method

• If baking frittata immediately after preparing ingredients for the filling, preheat oven to 350F, with a rack in the middle of the oven.
• Cook the bacon in a large, high-sided ovenproof skillet (I use a 12 inch / 30 cm cast iron pan) placed over medium-low heat. Continue cooking, stirring occasionally, until the bacon is crisp, about 8 to 10 minutes. With a slotted spoon, transfer the bacon to a paper-towel lined plate and set aside. Do not drain off the bacon fat.
• Add the onions and potatoes to the same skillet. Cook, stirring gently every 2 minutes or so, for 8 to 10 minutes, until the potatoes are very tender (poke with the tip of a sharp knife to check) and beginning to brown. Add the mushrooms and peppers; increase heat and cook 3-5 minutes more. Remove from heat and scatter spinach and green onions over top of vegetables; stir to combine. Scatter reserved cooked bacon over top and stir in. Spread the bacon and vegetable mixture out in an even layer in the pan.
• At this point, the dish can be covered and refrigerated for up to 24 hours. When ready to finish, remove skillet from fridge and heat gently for 3 – 4 minutes on the stovetop while oven preheats to 350F.
• Whisk eggs in a medium-sized bowl. Add milk, Dijon, salt, and pepper and whisk until well blended Stir in the cheese. Pour the egg and cheese mixture evenly over the vegetables. Gently poke at the egg mixture in a few places to be sure it gets distributed down towards the bottom of the skillet.
• Bake for 15 to 20 minutes, just until the eggs are set (the cooking time will vary based on the size of your skillet, so keep an eye on it and jiggle the pan every 2 minutes starting at the 15 minute mark to see if the centre is almost set).
• Let sit for 3 minutes then slice and serve immediately. Leftovers can be covered and refrigerated for up to 3 days or frozen up to 3 months.

Serves 6-8.