Hi, Frittata is a great way to use your left-over food. Traditionally it’s pan fried and then baked. But today I will make it only by baking. Enjoy!
Baked Egg Frittata from Scratch
11x7x1.5 inch pan (28x18x4cm)
- 1 onion, sliced
- 1 bell pepper, diced
- 4 oz bacon, chopped (120g)
- 4 green onions, thinly sliced
- 1/2 cup tasty cheese of your choice, grated
- 1 tablespoon olive oil
- 8 eggs
- 1/2 cup milk
- 5 oz left-over pasta (140g)
- Salt (1/2 teaspoon+) and pepper to taste
Grease and line the baking pan with parchment paper on the bottom. Set aside.
Add olive oil in the pan and heat over medium-high heat.
Add onion, bell pepper, and bacon. Cook for 8 minutes stirring frequently. By now the bacon is cooked and vegetables are tender.
Add green onion and cook for another 1 minute.
Then spread in the pan. Don’t add liquid from the fry pan in the baking pan. And also spread in left-over pasta, which is cooked.
In a mixing bowl, break in the eggs. And add in milk and season with salt and pepper. And beat until smooth. Then add in grated cheese and stir until combined. Today I used gruyere cheese. Now pour in the pan.
Bake at 360 degrees F (180C) for about 25 minutes or until set and golden.
Out of oven, let cool in the pan for 15 minutes.
Voila! This is an Italian egg-based dish. Make Frittata from scratch anytime. It’s an easy and delicious way to use your leftover food: beef, chicken, pasta, potatoes, and even rice!
Bon appetit. I love the smell as well as the taste of this simple food. Today it was frittata and tomorrow it’s the last video of this week, chocolate chip muffins. Get my weekly schedule at Facebook and Instagram. Thank you for watching. Bye for now.