“Don’t try to complicate a frittata or you become a frittata.”
We have been making frittatas for as long as Peter Lowell’s has been in business. It’s such a simple dish and delish’ any time of day. We make several every day and what we put in is always changing. One of the magical things about PL’s is that we have certain menu items that change daily and/or seasonally, and we use what’s around to build the dish. At times, this has led to some really odd frittata combinations that I would not want to repeat. The recipe I have presented below is just one of hundreds of delicious variations on the frittata. If you stick with this base you will be halfway to a beautiful breakfast. For the seasonal ingredients, you might look to leftover sautéed vegetables from dinner last night or if you’re fortunate enough to have a garden, take 5 minutes before hand to harvest what is growing. As with all things in life, this dish is best when made with simple, fresh ingredients ie. warm eggs from out of the chicken box and garden harvested vegetables. You’ll need a medium sized mixing bowl, a knife, a cutting board, a whisk, and 10″ cast iron skillet.
For your base you’ll want:
½ cup grated Parmigiano Reggiano
1t course ground black pepper
1t kosher salt
2 cloves garlic (micro planed or finely minced)
½ t red pepper flakes
2T olive oil
2T chopped parsley or chives
Whisk lightly to combine all ingredients for the base. Set aside in bowl while you are preparing the rest of the ingredients.
6 pieces bacon (roughly chopped)
1 lb sweet peppers (seeded and sliced in strips)
1 large leek (trim top and bottom saving white and light green portion. Cut length
wise and cut into 1/3 inch half moons. Dunk in a bowl of water to clean thoroughly.
Remove and shake dry)
20 Kalamata olives (pitted and roughly torn)
4 T Fresh Chevre from your favorite local producer
Preheat oven to 500. Sauté bacon till lightly crisp. Remove and let cool. Remove
most of the bacon fat, leaving a little for sautéing the peppers and leeks. Heat to
medium and add leeks and peppers and sauté till soft adding salt to taste. Remove
and let cool. Clean pan before reheating with 1 tables spoon oil of your choice. When
pan is just barely hot add your whisked base and turn off the flame. Delicately
sprinkle bacon, peppers and leeks, pitted olives and goat cheese evenly onto eggs in
the sauté pan. Gently place in oven and let bake. Final texture should be slightly
loose (do not let it dry out). Let cool to room temperature or slightly warm before
Enjoy topped with good olive oil and Parmigiano Reggiano and served with a side salad of fresh lettuces. Dressing the lettuces with a squeeze of lemon, a drizzle of olive oil and a sprinkle salt should do the trick.