How to make FRITTATAS from the film Morning Glory, 2010

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat and calories, while ham can be more budget-friendly.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese is often cheaper.

Preheat the oven to 400°F (204°C).

Butter the sides of a 10 to 12-inch iron skillet to prevent sticking.

In a mixing bowl, beat 7 eggs partially.

Add 1/4 cup of evaporated milk to the eggs.

If using regular milk, add a tiny bit of sour cream.

Season the egg mixture with thyme, rosemary, dry mustard, onion powder, black pepper, and salt.

Set the egg mixture aside.

Heat the iron skillet on low until warm.

Cook the vegetables (bell pepper, onion, spinach, and canned potatoes) in the bacon grease for a couple of minutes until lightly cooked.

Mix the cooked vegetables together and evenly distribute them across the bottom of the buttered skillet.

Pour the egg mixture over the vegetables, tilting the pan to ensure even coverage.

Sprinkle 2 cups of thick cut cheddar cheese over the top of the egg and vegetable mixture.

Let the frittata sit on the stovetop until the edges start to set, about 1-2 minutes.

Transfer the skillet to the preheated oven and bake for 8-10 minutes.

At the 8-minute mark, check for doneness by inserting a small knife into the frittata; if raw egg comes out, return it to the oven for more time.

Once done, remove from the oven and let cool for about 5 minutes before slicing.

Gently lift the frittata from the side to ensure it isn't stuck to the skillet before cutting into wedges.

Cooking Techniques

Equipment Needed

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Allergens