- In this pan, I am cooking up some bacon
for a spinach, mushroom, and bacon frittata
that I know that you're going to love for breakfast or brunch.
Let's get started.
Now that my bacon is cooked through,
it's crispy, it's translucent,
I am going to add my mushrooms onto my pan.
These are just simple button mushrooms that I've sliced up,
but you can buy them pre-sliced,
and they are one less thing that you need to do.
I also have a red bell pepper
that I'm going to add into the pan,
so I can cook these veggies down.
If you don't have a red bell pepper, grab a green one.
I just love how this veggie frittata
makes a really nice breakfast that's high-protein,
and I love it.
So while the veggies cook down,
I am going to move on to my eggs.
A frittata is like a crustless quiche
because there is no pie crust.
It is egg-based.
And what you can do with this recipe is make it dairy-free
by not using milk and using a dairy-free milk
like coconut milk or whatever it is
that you normally use for your recipes.
So in a big bowl, I'm going to add the milk at the bottom
and then crack my eggs.
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I know you were waiting for me
to drop some shells in there, weren't you?
Yeah, you were.
Leave a comment. Let me know.
I know you're watching closely.
And then with a whisk,
I am going to whisk up my eggs and the milk.
Give this another stir so they don't stick.
Now, there are several ways
that you can prep this recipe ahead of time.
The first one and the most obvious one
is to go ahead and make the recipe,
and once it's cooled down,
cover your frittata with plastic wrap
and just refrigerate it.
It will last in the fridge three to four days,
and all you have to do is slice it, heat it up,
or eat it cold if you're anything like me.
Now, the other thing you can do
is sauté all of your veggies and have those already separate
or simply put them in your pan and cover that,
and then in the last minute, just whisk up your eggs,
pour them in there, bake 'em,
and you'll have a fresh frittata right out of the oven.
So many ways to prep this recipe ahead.
Okay, so now that my eggs are ready, and my mushrooms,
as you take a look,
they are already a little bit cooked down.
They've turned darker brown.
The other veggies have softened up.
What you want to do is cook these down,
so they don't take as much volume in your pan.
If you...
Could you put the ingredients raw in here
and then bake them?
The short answer is, you could,
but they are going to overflow on your baking dish,
and I personally don't think that the mushrooms cook down
that much in the time that it goes in the oven,
so I highly suggest that you sauté those.
Plus, friends, with the bacon grease, it's so good.
Now, if you don't want to use the bacon,
you could use turkey sausage or chicken sausage instead,
or just pork sausages, too.
I do love the flavor, though.
So now that our veggies are cooked,
the last step is to add our chopped spinach.
Whether you use fresh or frozen,
you're going to add it into your pan
and cook it down a little bit, too.
A little bit of spinach goes a long way.
It also wilts, and it reduces in size,
so that is why we cook it all down with the other veggies.
I'm going to add a little bit of salt and pepper to my eggs,
just to season them a little bit
since I didn't add it to my pan.
Give that a good whisk.
Now let's talk about the best pan to use
for a frittata for the oven.
I did use a nonstick pan or skillet to sauté my veggies,
but I am not going to use it to put it in my oven.
What I am going to use is a pie pan...
it's about nine inches, nine or ten inches...
because it's oven-safe,
and once cooked, the eggs slide off really easily,
which reminds me, I want to give it a quick spray.
Now, if you're thinking,
can I use a stainless steel pan for the frittata,
you can use whatever pan you like.
It is just not gonna be as easy-release.
So that is always a problem when you bake your frittata,
and then you take it out, allow it to cool,
and then try to remove it from the pan,
and half of it is left there.
That is just no bueno.
And a cast-iron skillet,
unless it's really, really well seasoned,
you're going to have the same issue,
so for that reason alone,
and I want your frittata to come out perfect,
I highly recommend a pie dish or a porcelain baking dish.
So I'm simply going to take my vegetables
and transfer them in the middle of the pan,
right like that.
You want to get all of them.
And then spread them out, as such.
If you wanted to use a little cheese,
this would be the place to put your cheese,
but I'm not using cheese today.
I'm just going to pour my egg mixture
directly on top of the vegetables.
And we're gonna place it in the oven.
Oh my gosh. Check this out.
All of the vegetables and the eggs are set.
It's been in our oven,
and I'm gonna go grab some plates
and plate this while it cools down, so I can take a slice.
For the easiest removal,
you're going to take a knife
and go along the edges, separate it,
while it's still warm, from your pie dish.
And now you know that once you take a slice
of this beautiful veggie frittata,
that it'll come right out.
Now, the difference between a frittata and an omelet
is that the frittata is going to cook the eggs in the oven
while the omelet goes on your stove.
I will tell you that frittatas
have that perfect fluffy egg texture that we love.
Check it out.
All of our veggies are perfectly cooked inside,
the eggs are fully set, and all I need is a fork.
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Mmm.
So good.
I got a little piece of bacon in there.
It made my day happy!
You can grab the recipe to this delicious frittata
in the description box right below this video.
And friends, while you're down there,
hit that red Subscribe button,
so you and I get to hang out together a few times a week.
See you next time.
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