A meal made with fresh eggs from my favorite farmer, Bob, couldn’t be easier not to mention delicious. I’m not certain why I don’t do it more often. Of all the egg dishes, the frittata or flat omelet reigns supreme welcoming any left-over bits or odd & end veggie I have in the fridge.
A frittata is simply the Italian version of the flat omelet. A flat omelet cooks in a skillet and is not folded. It is instead finished by flipping completely (a sometimes messy affair) or placing under a broiler. Other cuisines use flat omelets. In Spain they have the tortilla made with eggs and potatoes (different than the Mexican tortilla made of corn or flour) and in Persia they have a flat omelet called a kookoo.
Every time I make this particular combination, people gobble it up and ask for more. It is perfect for spring as it makes the most of the veggies available early in the season. Serve it with a simple salad of greens or a chopped Italian salad in sticking with the Italian theme. You’ll have a complete meal in less than 30 minutes.
- 8 eggs
- 4 oz. bacon, finely chopped
- 5 cups fresh spinach, chopped—about 8 oz.
- 1 lb. new potatoes, cut into ½ inch chunks—about 3 cups
- ½ cup green onion, chopped
- ¼ cup Parmesan cheese, grated
- ½ t salt
- ½ t pepper
- Olive oil if the pan needs more oil
- Wash and chop new potatoes leaving skins on. Boil or microwave until just tender—about 10 minutes.
- Meanwhile, beat the eggs, salt, pepper and cheese in a large bowl.
- In a 12 or 14-inch non-stick or caste iron skillet, cook the chopped bacon over medium heat until crisp.
- Next, add the spinach to the same pan; cook until barely wilted.
- Next toss in the cooked potatoes, green onions (and olive oil if necessary). Add in the egg mixture and stir with a rubber spatula evenly distributing the ingredients.
- Cook for about 5 minutes on medium heat until the egg sets on the bottom and begins to set on top.
- Place under a broiler on low for 3 - 4 minutes until golden (watch it closely) or flip into another heated skillet. Cut into wedges and serve hot or cold.
Cooking with Kids:
My kids love to crack eggs. They are not necessarily good at it, but it fills their little hearts with such joy. How can I deny them the experience? Even though it sounds scary, teach your kids how to crack eggs and let them try. As long as they are standing over a table and given a very large separate bowl to fish the shells out of, why not. They can also be placed in charge of whisking. Again, don’t forget the large bowl. Remind them, “One hand holds the bowl, one hand whisks.” If you’re near my kitchen on a day we’re making frittata, you’re bound to hear, “God gave you 2 hands, please use them both.” Over, and over, and over.