- 8 eggs
- 4 ounces of cream
- 1 garlic clove, minced
- 3/4 cup white onions, slivered
- 1 cup mushrooms, sliced
- 1 cup fresh spinach
- 4 tablespoons of butter
- 4 slices of bacon, thick cut
- 1 cup of broccoli, chopped
- 1 cup of asparagus, coarse cut
- 1 cup feta cheese, diced
- Fresh basil
- Fresh chervil
- Fresh rosemary
For a large frittata, use eight eggs and four ounces of cream. You can vary the amount depending on the size you are making. Whisk the two together in a large bowl, and add a pinch of salt. This will be your base.
Steam bite-sized pieces broccoli and set aside. Rinse and chop the herbs individually, removing stalks. Set aside.
Sauté white onions until translucent in one tablespoon of butter and set aside. Sauté spinach in one tablespoon of butter. Drain and set aside. Sauté asparagus in one tablespoon of butter and set aside. Sauté mushrooms in one tablespoon of butter with a clove of minced garlic. Set aside.
Dice bacon into lardons and sauté until edges are nicely browned. Set aside.
Pour egg mix into skillet, and top with your favorite prepped ingredients. With add-ins already prepared, you can now have fun making various combinations by adding a little of this and a little of that. It’s my favorite way to cook!
Bake to finish in the oven at 350 degrees for about seven minutes or until it passes the clean skewer test. This method is best if you want to add a little extra cheese on top.
Or, for a second easy option, cover the skillet with a lid and finish on the stove top for five to seven minutes. You can also pop the skillet under the broiler to brown the top, especially if you like adding a sprinkling of cheese. This will give you that wonderful bubbly brown crust and fill the kitchen with a delicious aroma.