Typically a frittata is cooked in a skillet and finished off in the oven. It’s an easy clean-up with just one cooking vessel. However, I’m going to make you dirty one more cooking pan…gasp! 🙂 I have been making frittatas for years. When one is not in the mood to cook, this egg dish rises to the occasion and makes use of whatever is hanging around in your fridge. A frittata can be enjoyed for brunch or dinner, and as finger food when entertaining.
you will need
6 eggs, lightly beaten
1/4 cup fine bread crumbs
2 teaspoons dried oregano
1 small onion, finely chopped
2 zucchini, sliced or chopped
2 strips of bacon, chopped
3/4 cup of grated mozzarella cheese
Preheat oven to 400f (200c). In a 10-inch skillet, add a splash of olive oil and fry the bacon until cooked. Then add onion; cook until opaque. Add zucchini and fry until slightly soft. Remove from heat. In a large bowl add the eggs and bread crumbs. Stir until combined. Add zucchini mixture, cheese, and combine.
Grab a 10-inch pie plate and line it with parchment paper. To make the parchment paper fit, crumple it in your hands and then open it out. This should make it easier to stay on the pie plate. Pour in the frittata ingredients and bake in the oven for 15 to 20 minutes or until the frittata is set. Remove from the oven and carefully lift the frittata from the pie pan. Cut into wedges and serve.
the culinary chase’s note:
Swap the mozzarella with crumbled feta to jazz up the flavour. Enjoy!