Frittatas are incredibly easy and versatile.
They can be made in a baking pan or dish, skillet, ramekins, or muffin tins sprayed with non-stick spray. Involve your guests (even the kids) by having a variety of chopped goodies arranged on a platter for them to fill a muffin cup with their favorite items (bacon, ham, cheese, red peppers, asparagus, or artichokes). Have the egg mixture ready and fill each cup about 3/4 full. Bake at 350ºF for 20-30 minutes, depending on the size of your dish.
Potato and Bacon Frittata
5 oz sliced bacon
1 small yellow onion, chopped
1 red bell pepper, chopped
2 scallions, chopped
2 cloves garlic, minced
1 tsp fresh thyme, chopped
2 medium baking potatoes, such as russets
12 large eggs
1-1/2 tsp kosher salt
3/4 tsp sweet smoked paprika
Preheat oven to 400ºF. Heat a 12” cast-iron skillet or ovenproof nonstick pan over medium heat. Add bacon and cook, stirring occasionally, for about 5 minutes, or until crisp and golden. Using a slotted spoon, transfer bacon to a medium bowl. Add onions, bell peppers, scallions, garlic, and thyme to drippings in the skillet and cook, stirring often, for about 3 minutes, or until onions are tender. Using a slotted spoon, transfer vegetable mixture to bowl with bacon, leaving pan drippings in skillet.
Meanwhile, grate potatoes on large holes of a box grater. Increase heat under the pan to medium-high, add potatoes and stir to coat with drippings. Press down potatoes with a metal spatula and cook, without stirring, for about 5 minutes or until bottom is lightly browned. Scatter bacon-vegetable mixture over potatoes.
In a large bowl, whisk eggs, salt and paprika together just until combined. Pour over vegetables and bacon. Transfer pan to oven and bake for about 25 minutes, or until frittata is puffed and golden.
Loosen edges of frittata with a silicone spatula and gently slide it onto a large serving plate. Cut into 4 wedges and serve. Makes 4 servings.