What Makes A PERFECT Frittata? | Chef Jean-Pierre

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cream cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

cooked meat

🥗Healthier: tofu

💰Cheaper: beans

Tofu provides protein while being plant-based.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

herbs

🥗Healthier: spinach

💰Cheaper: frozen herbs

Spinach adds nutrients and can be more economical.

Cook 1/2 pound of bacon in a skillet until crispy.

Add 1/2 large onion to the skillet with the bacon and sauté until caramelized.

Peel and dice potatoes, wash them, and dry them with a clean towel to prevent oxidation.

Add the diced potatoes to the skillet with the bacon and onion, cover, and sauté until tender and lightly browned.

In a separate pan, heat olive oil and add mushrooms to sauté until the water is released and evaporated.

Add sautéed mushrooms to the potato mixture in the skillet.

Add chopped spinach to the skillet and cover to wilt for a minute.

In a mixing bowl, crack 14 eggs and whisk until well combined, adding a little air for fluffiness.

Season the egg mixture with salt, coarse black pepper, and a dash of hot sauce.

Add grated English cheddar and Parmigiano-Reggiano cheese to the egg mixture and stir to combine.

Pour the egg mixture over the sautéed vegetables in the skillet.

Cook on the stovetop until the edges start to set, then transfer to the oven.

Bake in the oven until the frittata is set and lightly golden on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens