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What is a frittata anyway? The web dictionaries say it's an Italian omelet with diced vegetables and meats;
cooked until bottom is set then inverted into another pan to cook the top. Utilizing a broiler, you can omit inverting
into another pan. This recipe was put together, and tested, after scouring the web, and coming to the conclusion
that there are no hard and fast rules for frittatas. The neat thing is, the whole dish can be cooked and served
in the same pan. I like one pot cooking! The first time I made this recipe (serving 5 big eaters), I served it
with a garden salad and bread on the side, and everyone was happy.
8 large eggs
extra-virgin olive oil
2 Tbs. butter
2-3 cloves of garlic, diced fine
2 medium potatoes (about 1 pound total), peeled, cooked, and diced
4 slices of bacon
1/2 medium sized onion, sliced thinly
5-6 small tomatoes, sliced into small wedges (Roma tomatoes work well)
fresh rosemary, to taste
salt and black pepper, to taste
freshly grated cheese (your choice, a good sized handful)
Fry the bacon, drain, chop coarsely and set aside. In a large (oven-proof) skillet, heat the oil and butter over
medium heat. Add the potatoes and rosemary, and cook until golden brown, about 10 minutes. Add the onion and garlic
and cook over medium-low heat until onions are tender, about 5 minutes. Add the tomatoes and cook for a few more
minutes. Meanwhile, in a large bowl, whisk the eggs, cheese, and bacon (plus salt and pepper) until blended. Add
the egg mixture to the skillet and cook until the eggs are set on the bottom and around the edges. With a spatula,
lift one side of the frittata and tilt the pan so the raw eggs flow under the set edges. Repeat a couple of times,
in different places around the edge, until the edge is no longer runny. Preheat the broiler, then set the (ovenproof)
skillet under the heat until the top is lightly browned, and the frittata is firm throughout. When done, slice
like a pizza and serve from the pan. Will serve 5-6 folks, with a salad and bread on the side.
Note: adding a little more rosemary prior to setting it under the broiler is a bonus!
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