I know that we’ve already done a frittata dish here, but I am such a big fan I wanted to bring you another one. The last one we cooked together was a fly-by-the-seat-of-your-pants frittata that I threw together with a bunch of left-overs in the fridge, and it is that “everything but the kitchen sink” aspect of crafting a frittata that I love so much. Eggs, cheese, and almost anything else you can think of can make a delicious frittata, they are a perfect foil for any kind of leftover meat, fish or veggie you have laying about.
Today’s recipe is actually not that kind of free-wheeling creation, but rather one from a pretty great recipe that I found in Bon Appetit last month. It is a well balanced creation of meat, vegetable and cheese that really satisfies. Unlike many frittata recipes, this one is cooked in a baking dish, not a frying pan, and is cooked at a low enough temperature that it maintains a nice light texture, and doesn’t get tough as they can when cooked with a higher heat.