Think of it as "brunch in a pan." Chock-full of breakfast favorites like potatoes and vegan bacon, this flat, open-faced, round omelet is cooked over low heat until firm and then finished in the oven.
The recipe below is adaptable to whatever ingredients you enjoy. Use cooked pasta instead of potatoes, and try goat cheese instead of cheddar. Or omit the vegan bacon and add a pound of sliced mushrooms. The point is you can't screw it up.
Frittatas can be served for brunch, lunch or supper. You can serve it warm, room temperature or even chilled. You can even cut them into small pieces and offer them warm as bite-size appetizers. Serve this dish with your favorite coffee cake or assorted muffins. Offer flutes of sparkling wine with a hint of pomegranate juice to celebrate the day. Could that be any simpler?
POTATO, BACON (MUSHROOM), SPINACH AND CHEDDAR CHEESE FRITTATA
- 6 strips of vegan bacon, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 medium leek, light green and white part only, finely chopped
- 1 pound red or white waxy potatoes, peeled and diced into 1/2-inch pieces
- 1 bunch spinach (about 1/2 pound), cleaned and torn into bite-sized pieces
- 12 eggs
- Salt and freshly ground black pepper
- 2 tablespoons finely chopped parsley
- 1 1/2 cups shredded sharp cheddar cheese, divided
FOR THE GARNISH (OPTIONAL)
- 6 strips of vegan1/4 cup favorite fresh tomato or tomatillo salsa
- 1/4 cup sour cream
1. Preheat oven to 350F. In a 10-inch nonstick skillet with ovenproof handle (or cover a wooden handle with foil) over medium-high heat, fry the bacon pieces for about 6-8 minutes or until crisp and brown. Remove the bacon pieces with a slotted spoon and drain on paper towels. Reserve. Remove grease from the skillet.
2. Add the olive oil to the pan and reduce heat to medium. Add the leeks and potatoes, and saute for about 20 minutes, stirring frequently, or until the leeks are golden brown and the potatoes are tender inside and crisp on the surface. Stir in the spinach, cover and cook until the spinach is wilted. Season with salt and pepper.
3. Combine the eggs, salt and pepper, and parsley in a medium mixing bowl, and whisk until well blended. Stir in 1 1/4 cups shredded cheese and the bacon.
4. Flatten the potato mixture in the skillet and pour the egg mixture over. Cook over medium-low heat, stirring occasionally, until bottom of mixture is lightly set and cooked, about 7 minutes. Sprinkle with the remaining cheese.
5. Transfer skillet to oven and bake until frittata is puffed and brown, about 10-15 minutes. Remove from oven and let cool. Slide onto a round serving platter, garnish with salsa and sour cream, if desired, and serve immediately. (You can also let the frittata come to room temperature and serve it for lunch.)