Frittatas, garbage disposals, and myself have a lot of things in common. Mainly, you can throw almost anything in there. This is my favorite recipe because it’s all of the goodies I like to throw in my omelet when I’m being a glutton at a fancy hotel buffet. Bacon, ham, onions, spinach, tomatoes, spicy peppers, cheddar cheese, and goat cheese. It’s great fresh out of the oven or reheated for leftovers. Serve it with a piece of crusty bread and hot sauce (and maybe some mimosas) and you’re set.
I always used to struggle with frittatas, partly because there’s dozens of recipes all instructing you to do very different things at very different temperatures. Most of the time, I’d end up with a frittata that was burnt on the outside and still raw on the inside. The key is to let the edges barely set on the stovetop before moving it into the oven – I’m talking 30 seconds, and you don’t want your skillet to get too hot beforehand. I’ve tried recipes that says a knife or toothpick should come out of the center of the frittata completely clean – I ended up with a burnt garbage frittata that no one wants to eat. Frittatas should be creamy, fluffy, and custardy – not rubbery and burnt around the edges.
This recipe is made for a 12″ non-stick, well-seasoned cast iron, or enameled skillet. I’ve also made it in a 9″ skillet before, just reduce accordingly (use 9 eggs instead of 12, 1/2 cup cheddar cheese, and use a bit less of each of the other fillings).
- 12 large eggs
- 3 tbsp heavy cream
- 1/2 tsp fine sea salt
- Freshly cracked black pepper
- 3/4 cup shredded cheddar cheese
- 1 tbsp olive oil
- 1/2 small red onion, diced
- 1 serrano pepper, finely chopped (optional)
- 1 cup frozen chopped spinach, thawed
- 1 roma tomato, diced
- 3 slices deli ham, chopped
- 3 pieces bacon, cooked and crumbled
- 1/3 cup crumbled goat cheese
- Preheat the oven to 425 degrees and place the rack in the center of the oven.
- Squeeze as much water out of the thawed spinach as possible. Set aside.
- In a large bowl, whisk together the eggs, heavy cream, salt, and several turns of freshly cracked pepper. Whisk the cheddar cheese into the egg mixture. Set aside.
- Heat the olive oil in your skillet over medium heat. Add the red onion and serrano pepper (if using), and saute for 2-3 minutes until softened.
- Reduce the heat to medium-low and add the spinach to the skillet and saute for an additional minute, until the spinach is broken up and evenly incorporated with the onion.
- Add in the tomato, ham, and bacon. Stir to combine everything and evenly distribute it across the surface of the skillet.
- Give the eggs one more whisk and gently pour the eggs over everything in the skillet.
- Wait 30 seconds (until the edges of the frittata are very light in color and just starting to set). While you’re waiting, sprinkle the crumbled goat cheese evenly over the mixture.
- Carefully transfer the frittata to the oven and bake for 10-15 minutes, until the eggs are puffed and the center of the frittata jiggles only slightly when you gently shake the pan. Remove the skillet from the oven and let cool – the eggs will continue to cook and set up a bit due to the residual heat in the pan.