If you are celebrating Easter and looking for recipes for brunch, this frittata could easily be the centerpiece of a morning or midday menu. Prepared with a classic mixture of eggs beaten with milk, this one gets an unexpected addition of creamy burrata torn into chunks, plus some grated Parmigiano.
The secret to a good frittata is not to overcook the eggs. You’ll need a heavy, ovenproof skillet. A 10-inch cast iron skillet works particularly well, but any similar-sized, heavy skillet will work.
For this recipe, sliced leeks are sauteed in a skillet, then the eggs are added and cooked until the sides of the mixture start to pull away from the edges of the pan. At this point you add the toppings—more burrata and Parmesan plus peas, baby arugula, and some crispy bacon. The frittata is then off to the oven for 10 to 15 minutes.
You can serve this frittata warm from the oven or offer it at room temperature. Add a salad of your favorite greens and some sliced radishes and cucumbers, all tossed in a vinaigrette. A plate of smoked salmon slices topped with capers plus chopped red onions, and served with crème fraîche and multi-grain or dark bread could round out the meal. A plate of homemade or bakery-purchased cookies and a bowl of fresh berries would make a fine finale.
Happy Easter to everyone!
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Spring Frittata with Burrata, Peas, Arugula, and Bacon
3 strips good quality bacon
3 Tbsp olive oil
3/4 cup thinly sliced leeks, white and light green parts only
8 large eggs
1/2 cup whole milk
Kosher salt
Freshly ground black pepper
One 4-ounce burrata
1/4 cup Parmesan cheese, preferably Parmigiano Reggiano
1/2 cup fresh peas or frozen peas (See cooking tip.)
1 cup baby arugula leaves
4 tsp chopped chives
1.Arrange a rack in the middle of the oven and preheat oven to 350 degrees F.
2.Cut the bacon, crosswise, into 1-inch pieces and fry in a heavy skillet or microwave until crisp. Drain on paper towels and set aside.
3.In a medium-large mixing bowl, whisk together the eggs, milk, generous 1/2 teaspoon salt and 1/4 teaspoon black pepper. Coarsely chop the burrata into small chunks and add half of it to the bowl with egg mixture along with half of the Parmesan cheese. Whisk just to combine. Set aside.
4.Heat the olive oil in a 10-inch cast iron skillet such as cast iron or other 10-inch heavy ovenproof skillet set over medium heat. When oil is hot, add the leeks and sauté, stirring often until softened, about 5 minutes. Pour the egg mixture into the skillet and cook, stirring occasionally until the edges start to pull away from the edges of the skillet, about 5 minutes.
5.Arrange remaining burrata on top of the eggs, then sprinkle peas, arugula, bacon, and remaining Parmesan over the frittata. Using potholders transfer the skillet to the oven. Bake until eggs are set, about 10 to 15 minutes. Do not overcook or eggs mixture will be tough.
6.Sprinkle the frittata with chives and serve warm or at room temperature.
Serves 6.
Cooking tip: If you are fortunate enough to have fresh peas (Trader Joe’s and Whole Foods both sell them), cook them in a saucepan of boiling salted water about 3 minutes, then drain and pat dry. You will not need to cook frozen peas; defrost them and then pat dry.
Copyright Betty Rosbottom 2024
