Fritattas are awesome. They’re so easy to make and you can put anything in them. It’s a great way to use up vegetables and meat in the fridge. I made this a couple weeks ago with some ham that needed to be used. I had pancetta this time, so used that instead.
If I don’t use bacon or pancetta, then I saute the onion in 2 tablespoons of olive oil and add the meat at the very end just before adding the egg/milk mixture.
The recipe (adapted from here):
½ cup lowfat milk
½ lb fresh spinach, rinsed, dried and torn into roughly 1-inch pieces
4 oz pancetta, diced
½ large onion, peeled and diced
1 cup grated cheddar cheese
4 oz sliced baby bell mushrooms
Kosher salt, to taste
Preheat oven to 450°F.
When it’s starting to brown, add diced onion and sauté for 2 to 3 minutes or until it’s slightly translucent.
Add the spinach and mushrooms and stir with a wooden spoon for 3-4 minutes until the spinach is wilted and mushrooms are tender.
In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with Kosher salt.
Pour the egg mixture into the skillet. Give everything a stir to distribute the ingredients evenly. This is the last time you’re going to stir, so get it all out of your system now!
Turn the heat under the skillet back on to about medium and cook for about 5 minutes or until the egg begins to set. No stirring! Add the grated cheese, sprinkling it evenly across the top, and then transfer the skillet to the oven.
Bake 10 to 15 minutes or until the eggs are fully cooked and the cheese is golden brown.