Ina Garten’s Frittata

Due to a minor miscommunication between my husband and I, we had 5 and a half dozen eggs in our refrigerator. That’s 66 mother-friggin’ eggs. Yeah. I know.

I should really be writing a post called “101 Ways to Eat an Egg”, since that’s all we’ll be having for the next 3 weeks, but instead I would like to feature this fabulous recipe from Ina Garten, “The Barefoot Contessa”.

I have her cookbook Back to Basics: Fabulous Flavors from Simple Ingredients, and it’s one of my favorites I’ve ever owned. Everything in it is amazing, simple to make, and uses only a few quality ingredients.

The family did not appreciate having to wait for me to take a pic. The smell had been tantalizing us for nearly an hour at this point!

My favorite recipe from the book is probably her French Country Omelette. (Click the link for the recipe.) Man, is it good. I think the secret is cooking the potatoes in the bacon grease. It makes them so flavorful. (Then you drain the potatoes, and discard the grease.)

I’m sure you can hear the sizzle, but that’s nothing compared to the smell.

I have to double, or even triple it for my family, so I cook it more like a frittata, and call it such. She has you cook it in the oven the whole time once you add the eggs, for about 8 minutes. I leave it on the stovetop until the edges set, then put it in the oven for about 12-16 minutes.

I added a little sprinkle of parmesan cheese on top. After all, it was Easter…

A very satisfying recipe. Tastes great served with asparagus. If you make it, let me know!

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One thought on “Ina Garten’s Frittata

  1. Pingback: Things We Love : Spring Entertaining | The Laundress Blog

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