Frittata is the BEST when you need to use those leftovers or clean out the fridge! Pretty much any combination is a win and the possibilities are endless. This Italian egg delight is more commonly eaten for a light bite or snack in Italy, while here in the states it’s a brunch staple. And you can’t have brunch without Bloody Mary’s!! Watch our video to learn how to make one of the best day drinking cocktails and inspiration for your next frittata moment!
Frittata with Peas, Bacon, and Pasta
Classic Italian dish for leftovers!
- 8 eggs
- 8 strips of bacon cut into bite size pieces
- 1 cup fresh peas (steamed and cooled)
- 1 cup cooked pasta (cooled)
- 1/2 cup grated cheese (we used a mix of parmigiano and pecorino cheeses)
- Ricotta for topping
- Parsley for topping
- Salt and Pepper
- Olive Oil
- 1 tbsp butter
- 2 onions sliced
- Preheat oven to 425. Cook bacon in 12 inch cast iron skillet until crisp about 7 mins. Remove and drain bacon grease out of pan.
- In a large bowl whisk eggs, grated cheese, salt and pepper until all incorporated and bubbly. Add cooled prepped ingredients peas, bacon, and pasta. Fold with spatula all together.
- Back in skillet, bring heat to medium and melt butter and olive oil. Add onions and cook down until soft and translucent. Once cooked, lower flame all the way down and evenly pour egg mixture over onions. You can use the spatula to make sure all ingredients are covered but DO NOT stir or it will result in scrambling. Let the sides and bottom set over low heat and add ricotta dollops on top.
- Put skillet in oven and bake for 12-15 or until frittata is firm. Once out of oven carefully flip the frittata out of skillet using a plate. Sprinkle with parsley.
- Serve immediately or let cool to room temperature. Buon Appetito!
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