Veggie Frittata | A tasty tradition
Back in the day, while Stache and I were first building Christmas traditions for our young family, I crafted a Frittata by chance -an uncomplicated combination of eggs, cheese, veggies, and bacon -and we called them ‘Christmas Eggs.’
Concerned about the abundance of sweets our kids (not to mention ourselves) consumed from their stockings first thing on Christmas morning, we decided to slip in some hearty, festive spirited nutrition to help balance things out. And just like that, a tradition was born.
Always looking forward to a low-stress morning, Christmas or no -I prep the veggies, shred the cheese, and saute the bacon on Christmas Eve to keep Christmas Day as freed up as possible. Then on Christmas morning, right after we open gifts, I’m able to pull the Frittata together in minutes.
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Every Day Greatness
You’ll soon notice as you read over the recipe -this Frittata isn’t exclusively Christmas-y at all! In fact, it whips up a great breakfast, brunch, or dinner entree option for any sort of regular day. But isn’t that the way traditions work? Attach repeated customary significance to just about anything, and wah-la -you have yourself a tradition! All to say, feel free to give our Christmas Eggs a name that suits your family purposes and run with it -for every day or any particular sort of celebration day. They’re that good.
A great Breakfast or Brunch idea!
Have I mentioned this Frittata is incredibly versatile? If you find a veggie on my list that you and yours just can’t bear, feel free to change it -make it your own! I would advise keeping the basics in the mix, using similar quantities of various lightly cooked veggies (to minimize added moisture), cheese, bacon, and eggs, then follow along with the process. In very little time, you’ll have the foundation of a delightful meal.
Traditionally, we serve our Christmas Egg Frittata with fresh fruit and a home-baked pastry. Someday I’ll share our Christmas Tea-ring recipe -yet another tradition the family LOVES.
| Prep Time | 25 minutes |
| Cook Time | 20 minutes |
| Passive Time | 5 minutes |
| Servings |
adults
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- 16 large Eggs -room temperature. Use farm fresh eggs if you can get them -they add significant flavor and richness to any egg dish.
- 3 heaping Tablespoons Sour Cream -room temperature.
- 3-4 shakes Hot Pepper sauce This small amount does not add spicy heat but adds richness. I use Trader Joe's Jalapeno Pepper Sauce.
- 1 teaspoon Mrs. Dash Original Blend Seasoning (Table grind) Important: be sure to use the Table Grind for finer seasoning.
- 1/2 teaspoon + small pinch Sea Salt -divided
- 8 strips Applewood Thick-cut Bacon -fried and sliced to approx. 1/4" pieces. Reserve 1-1 1/2 Tablespoons of bacon fat.
- 1 whole Shallot -about 2/3 cup, chopped small. Can substitute half a regular Sweet Onion, chopped very small.
- 6 ounces Fresh Cremini or Baby Bella Mushrooms -cleaned, sliced thin and rough chopped.
- 1/2 large Red Sweet Pepper -about 1 cup, trimmed and diced small.
- 1 small pinch Crushed Red Pepper Flakes *Optional
- 1 6 oz. bag Baby Leaf Spinach
- 8 ounces Medium Cheddar Cheese -grated. I use Tillamook
Ingredients
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- Gather all ingredients—Pre-heat oven to 400 degrees if you are baking eggs the same day.
- Prep all veggies as directed in ingredients and set aside.
- In a 12" ovenproof pan, fry bacon to a chewy, lightly crisp doneness. Set cooked bacon on paper towels to soak up any excess fat. Note: I usually use a well-seasoned 12" Lodge cast iron pan. I have also used a heavy-bottomed stainless steel pan. Both work great.
- Spoon off excess fat and most of the fond from the pan, leaving reserved 1-1 1/2 Tablespoons of hot bacon fat in the pan.
- Slice cooled bacon and set aside.
- Crack eggs into a medium/large bowl. Add the sour cream, remaining salt, and seasoning.
- Whip the eggs until well mixed and mostly smooth. Set aside.
- Add prepared Shallots, Red Sweet Peppers, Mushrooms, and the optional Red Pepper flakes to the warm pan along with a small pinch of salt. Over medium heat, saute the veggies until lightly caramelized.
- Add the chopped, cooked bacon to the veggies and turn off the heat.
- *[Note: If preparing ahead the night before Christmas, seal up all prepared ingredients to this point and place them in the frig overnight. In the morning, pre-heat the oven to 400 degrees. Add cooked veggies and bacon back to your cleaned pan with a scant teaspoon more bacon fat or olive oil. Gently reheat over medium-low, then turn off heat]
- While the pan is still hot but heat turned off, add two handfuls of fresh baby spinach at a time. Gently fold the spinach into the other veggies and slowly wilt the spinach.
- Repeat the process until all spinach is gently wilted, and most of the veggie liquid is evaporated -taking about 5 minutes total.
- Re-whisk eggs vigorously, making them light and airy.
- Over medium-low heat, gently add the eggs to the pan with veggies and bacon. Using a rubber spatula, carefully adjust any collected veggie bacon mixture to spread evenly in the eggs. Then add grated cheese.
- As eggs begin to cook, I gently lift eggs a section at a time from the sides and bottom of the pan with the rubber spatula, allowing pooled raw egg a chance to begin cooking. [Resist the temptation to chop or hack at the eggs.]
- After about 5 minutes, eggs will noticeably begin to bubble in the center and form a lightly cooked edge around the sides of the pan. Carefully remove eggs from the stovetop and place them in the center of the hot oven. Bake for 10-12 minutes.
- Check the Frittata often while baking, being careful not to overbake. When eggs are puffy and set with the slightest jiggle in the middle, they are ready to come out of the oven.
- Remove from oven and allow the frittata to rest 5 minutes -it will gently finish cooking as it rests.
- Carefully slice the Frittata into 8 wedges or desired portions.
- Serve the Frittata while still quite warm. We enjoy our Christmas Eggs -Veggie Frittata with a side of fresh fruit and a home-baked pastry.
So, I'll be honest here, only 7 strips of bacon made it into the pictured Frittata that I baked today -I was starving, and the freshly cooked bacon -well, you understand, no doubt. Everything being mostly equal, use the amounts listed above as a general guide. The technique is most important. Follow the directions carefully, and you'll soon have an egg dish suitable for Christmas morning.
As soon as it is cool enough, cover and refrigerate any leftover Frittata. Though it will never reheat as lovely as it was fresh out of the oven, a Frittata slice will reheat in the microwave in approximately 1-1 1/2 minutes (depending on the portion size microwave). Pair with a green salad for lunch or dinner the next day and call it another great meal!
If 8 portions are much too big for your household, this Frittata recipe is super easy, straightforward to cut in half for 4 portions as long as you use a small 8" ovenproof pan and watch it closely.
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