How To Make Best Egg Frittata
Egg Frittata is an easy to make versatile breakfast, lunch or brunch recipe. This frittata is make ahead and freezer friendly and is perfect for meal preps! It’s packed with flavors and has potato crust making it the best frittata ever!
Servings: 6 servings
- 8 eggs use free range organic eggs
- ⅓ cup heavy cream
- 2 cloves garlic minced
- 4 strips bacon
- 1 large potato peeled and sliced thin
- 1 cup cherry tomatoes cut into halves
- 2 cups baby spinach tightly packed
- ¾ cup scallions
- 1 cup cheddar cheese or mozzarella cheese, freshly grated
- 2 teaspoon smoked paprika
- Salt and pepper to taste
Wash spinach under tap water in colander and leave it aside.
Chop scallions fine.
Do not use pre grated cheese. Use block cheese and grate it fresh just before you are ready to make frittata.
Cut cherry tomatoes in halves.
Peel potato skin. Slice into thin rounds.
Cook On Stove:
Heat a skillet. Place bacon strips on hot skillet and cook until golden brown on both sides on low medium flame. Keep close eye on bacon as it may burn fast is not. Remove brown bacon from the skillet. Allow it to cook a bit and crumble bacon into small bits.
Using bacon fat in the skillet, saute spinach for a minute or 2 to cook it through.
Into a wide bowl crack open all eggs. Add cream, salt and pepper to taste, half of smoked paprika, bacon bits, cooked spinach, cherry tomatoes (alternatively you can arrange tomatoes on top of egg mixture in the skillet at the last stage just before baking to make look pretty), scallions and grated cheese(reserve 2 tablespoon cheese to sprinkle at the last). Whisk everything together.
If skillet is dry, add two teaspoon cooking oil. Place potato slices on the skillet in single layer. Sprinkle it with little salt pepper and little smoked paprika. Let it cook for few minutes. Flip it and cook on other side. Add minced garlic just a minute before potatoes are fully browned to prevent garlic from burning. Will until potatoes slices are browned on both sides.
Pour egg mixture onto the skillet.
Serve frittata as it is for breakfast. It really doesn’t need anything else. For added nutrition, serve it with avocado or a fruit on the side.
To serve it as a meal, serve a slice of frittata with roasted vegetables, or a salad.
Baking Dish: Use well seasoned cast iron pan or oven safe baking dish to bake eggs.
About Vegetables: If using other vegetables, cook them one at a time, don't over cook vegetables. Use a variety of veggies in your frittata. Always cook veggies prior to adding it into egg mixture.
I used potatoes as the crust at the base so had them sliced thin. Alternatively you can dice them into smaller cubes and saute in oil until golden brown and use it in egg mixture instead of using as base.
Full-Fat Diary: It's important to use full fat diary products to make the best frittata. Frittata should be creamy and never dry. Full fat diary products like heavy cream, creme frachise, sour cream or full cream milk mixed with yogurt can be used. Avoide using whole milk or skimmed milk.
Storage: Leftover frittata can be refrigerated for 3 days in air tight containers. For longer storage place then in freezer friendly zip lock bags and freeze. It can be stored frozen for 3 months.
Nutritional Info – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.
Calories: 308kcal | Carbohydrates: 10g | Protein: 16g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 266mg | Sodium: 318mg | Potassium: 447mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2212IU | Vitamin C: 18mg | Calcium: 205mg | Iron: 2mg