My Frittata

Introduction: My Frittata

This is the beginning of our frittata. You can decide to eat your frittata hot or cold its your choice!

Step 1: Step 1

First you should chop a half of a green pepper into small pieces. After chopping your pepper, have a skillet sitting on the stove on medium heat with 1 tablespoon of oil. Then add the green pepper and canned mushrooms, but drain the liquid from the can.

Step 2: Step 2

In this step one should cut baccon into small pieces, then cook all the way through. Once you have the amount of baccon in the frittata you want, add the baccon to the mushrooms and peppers.

Step 3: Step 3

While the baccon is cooking, whisk 6 eggs together, 3 tablespoons of milk, and a dash of salt and pepper.

Step 4: Step 4

In this step you add the egg mix to the baccon and mushrooms. Then cook for about two minutes, although you can add any herbs and spices of your choice. Make sure it doesnt stick to the skillet. After this step place the skillet in the oven for up to 5 minutes. (Watch for browning).

Step 5: Last Step

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    12 years ago on Introduction

    I do something similar fairly often for the family's brunch.  Try chorizo (Spanish paprika sausage) instead of bacon - Fry it on its own a bit first to bring out the flavour and tenderise it. Set the chorizo aside and fry some potato cubes until they're just beginning to brown.  Add the chorizo and chopped onion, pepper or whatever and pour in the beaten and seasoned eggs.
    I cook the fritata for a few minutes to set the bottom, give it a couple of minutes under the grill (still in the pan) to set the top - then the clever bit.  I put a large plate over the pan and turn the pan and plate over so the fritata drops onto the plate.  Then I slide the fritata back into the pan and work a bit more olive oil in around the edge.  A couple of minutes like this, then turn it over again and serve.  This gives the fritata a lovely glossy browned appearance on the top.   Delicious!


    Reply 12 years ago on Introduction

    Forgot to mention - Including potato is the traditional Spanish way of doing it.  The recipe above is my interpretation of one I had in a back-street restaurant in Nerja, Spain a couple of years ago.