Classic Frittata

• 1 TBSP oil
• 8 large eggs
• 1/4 cup heavy cream
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 cloves garlic, pressed
• 4 oz sharp cheddar cheese, shredded
• 4 slices bacon
• 2 red or yellow potatoes, sliced
• 1/2 tsp red pepper flakes
• 1/2 tsp dried thyme (or more to taste)
• 3–4 cups broccoli florets
• Optional additions: mushrooms, peppers, spinach, or whatever else you like

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Whisk the eggs, cream, black pepper, and kosher salt together well.

3. 3

   Step 3a

   Heat the oil in a 10–12 inch (25–30 cm) frying pan. Cook bacon until crisp, remove it to a plate, then cook sliced potatoes for about 6 minutes until tender and browned. Return the bacon to the pan. Add garlic in the last 30 seconds of cooking. Season your toppings well with additional salt and pepper, and sprinkle with dried thyme.

4. 4

   Step 3b

   If you prefer to use broccoli instead, cook red pepper flakes and garlic in oil, add broccoli with 2 tbsp (30 ml) of water, cover, and let it steam for a minute or two until tender-crisp. Season well with additional salt and pepper. Or you can use sliced mushrooms and peppers—cook them until softened, season generously, and add your herbs to taste.

5. 5

   Spread the cheese over the toppings you prepared in steps 3a or 3b. Pour the egg mixture on top and cook for about 1–2 minutes until the eggs start to set. Transfer the entire skillet to the oven. Bake in the preheated oven for about 9–11 minutes. Sometimes when you use a lot of juicy vegetables, such as broccoli, it might take a bit longer to bake. Insert a butter knife into the centre of the frittata to ensure no raw eggs run out—that's how you know you are done.

6. 6

   Remove the frittata from the oven carefully. Allow it to sit for 5 minutes or so, then slice and serve.