In the spirit of “eating down the fridge,” I made a BLT frittata for dinner. Okay, so I didn’t exactly use lettuce, but a cook is allowed to take liberties, right? Frittatas are a creative way to use up ingredients in your refrigerator or pantry. I used baby spinach and a mix of fresh herbs—basil, dill, and flat-leaf parsley—because that’s what I had in my fridge. This BLT frittata was simply delicious and flavorful.
2 tablespoons extra-virgin olive oil
8 extra-large eggs
¼ cup whole milk
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅓ cup baby spinach and/or arugula
½ cup herbs, roughly chopped
6 slices bacon, cooked and broken into bits
8 grape tomatoes, sliced lengthwise in half
2 cups grated Gruyère
¼ cup grated Parmesan
Preheat oven to broil.
In a medium bowl, beat together the eggs and milk. Stir in ½ cup of Gruyère, salt, and pepper. Heat oil in an oven-safe skillet over medium heat. Pour egg mixture into the skillet and distribute evenly. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Continue until it is no longer or only slightly moist on the top. Reduce heat to low.
Top with spinach or arugula, herbs, bacon pieces, and tomatoes. Sprinkle with with Gruyère and Parmesan cheeses.
When the eggs are set, place the pan under the broiler for 6 to 8 minutes or until the cheese melts and browns slightly. Remove from the heat, and allow to cool for 5 minutes. Loosen the edges with a spatula. Cut into wedges and serve.