The original recipe for this frittata came from Jamie Oliver’s fabulous 5 Ingredients: Quick & Easy Food. By the way, this is now available in the U.S. (not an ad, just one of my favorite family cookbooks).
Frittatas are so easy and I love making one on Sunday morning and eating on it for several days. There are tons of recipes out there, but I love this one because you dress the top with fresh arugula tossed in a bit of oil, vinegar, and salt. It gives you a serving of greens and really makes breakfast feel like something special.
Adjust the ingredients to your preferences. I sometimes leave out the cheese or substitute other things. You can easily make this dairy free or even vegetarian.
- 4-8 slices bacon, sliced into small pieces (obviously skip for meatless)
- 1 small package of mushrooms, sliced
- 8 large eggs
- 3 ounces (80g) aged cheddar*
- arugula, salt, pepper, olive oil, and red wine vinegar (garnish)
*I’ve made this many times and have actually never used aged cheddar. I couldn’t find a really aged cheddar the first time at the store. The cheese lady suggested red leicester. It was unbelievable! Ideally, you want an old enough cheese that you can actually crumble rather than grate it. This week I didn’t have time for any of that so I grated some gruyere.
- Cook the bacon in an ovenproof (ideally nonstick) pan. I don’t have an ovenproof non-stick pan (mine is pretty sticky) so I just use a nonstick pan then transfer everything to a baking dish when I add the eggs.
- When the bacon is almost ready add the mushrooms and a pinch of salt and pepper. Cook until they are soft.
- Whisk the eggs and pour on top of the bacon and mushrooms in your oven-safe pan.
- Crumble the cheese (or sprinkle the shredded cheese) on top.
- Bake at 400 F (200 C) for about 10 minutes or until the eggs are cooked.
- Toss some arugula in a bit of olive oil, red wine vinegar, and salt. Serve this on top of the frittata.