This is a savory, full-flavored frittata that is perfect to serve for breakfast/brunch or even for dinner along with a green salad.
This recipe by Tyler Florence appeared in the Food Network Magazine. I have indicated the changes I made. I have to warn you that this frittata is loaded with goodies; adjust the amounts of ingredients as desired.
Canadian Bacon, Gruyere and Onion Frittata
- 8 extra-large eggs
- 2 tbsp. heavy cream
- 1 cup gruyere cheese, grated
- kosher salt and freshly ground black pepper to taste
- 1 tbsp. unsalted butter (I used 2)
- 1 small onion, diced
- 4 small red potatoes, small dice (about 1 cup)
- 1 cup Canadian bacon, diced or smoked ham
- Parmigiano-Reggiano, grated to garnish
- fresh chives, minced or green onions sliced (green part) to garnish
- sour cream, for serving
Preheat the oven to 400 degrees. In a large bowl, whisk the eggs, heavy cream, gruyere and salt and pepper to taste until foamy. When I am making a recipe that has salty bacon and cheese in it I don’t add any more salt.
Melt the butter in a 10-inch cast-iron skillet. Add the onion and potatoes and cook until the onion is translucent and the potatoes are fork tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2-3 minutes, then stir in the ham.
Transfer the skillet to the oven and bake until the frittata turns a light brown around the edges, 10-12 minutes. Sprinkle with the Parmigiano-Reggiano and chives (or scallions) and serve with sour cream.
Recipe by cookingwithauntjuju.com
frittatas are so useful aren’t they? you can just chuck all your leftovers lurking in the fridge and turn them into a masterpiece:) Delicious.
I agree Sherry – there is always some good ingredients in my fridge or pantry to make a good frittata 🙂
I love Gruyere cheese. Yum! 🍃🧀
Me too – I wish I would have bought more during my last trip to the store 🙂
You read my mind with this one! Love everything about it, especially with the addition of Gruyère! 🙂
It’s a good recipe Ronit – can’t find the eggs I loaded it up so much 🙂 Gruyere is a favorite too and I should keep it on hand like I do with Parmigiano-Reggiano.
I used to, until I realized I’m nibbling too much on it. Since then, I’m only buying it on occasion… 🙂
Looks tempting. How are you doing? It’s been a while since I saw your posts! Hope you are doing well over there. Our spring here is really slow.
I’m doing fine as I am following the CDC as well as the state of MI’s guidelines. I am cooking more and I’m afraid it might start to show around the middle. How about you? Spring is slow here too but they just opened the nurseries which makes a lot of gardeners (including me) happy 🙂
I’m so glad that our states are working together. I’m cooking some. Easy stuff. Yeah. I’m sitting around too much. Farmers Market has started up with restrictions. Plant season is here. A lot of people have ordered seeds online too, I hear. It’ll be nice to see some nice flowers and such again! Be well!
I can’t believe that I have everything in my pantry to make this. It would make a wonderful grab and go quick breakfast. I love that frittatas can be eater warm and are good cold.
Isn’t that a good feeling when you have the ingredients to make a recipe and don’t have to go shopping. It’s delicious warm, room temperature and even right from the refrigerator – you are so right frittatas are a perfect grab and go breakfast 🙂
I love this fritatta! And they’re so much fun to make. I have a cookbook by Lorenza de Medici, published in the 80’s I think, and she used leftover spaghetti in a fritatta. I just thought that was the most amazing recipe to have in a cookbook! But the point is, everything works!
Thanks Mimi – of course pasta would be great! It could be like a spaghetti pie. Frittatas really are a great way to use up leftovers and be creative…
My husband and I are real fans of frittatas and this one would be a big hit.