To all nervous novices out there: I think you’ll like this recipe. I made a larger version for two friends for lunch and they both remarked upon how easy it was to make and how much flavor the final result packed in.
I’d like to tell you a little about said friends, because they represent in my mind the exact type of people I hope to convert into cooks. These two work in finance and explained to me today that their favorite home-cooked meals come in boxes usually bearing the title “Lean Cuisine” or another similar variation. Perfect, I thought, hopefully this easy recipe will convince them that cooking is not as hard as it seems! Unless they were just trying to make me feel good (and that would be so sad), I think I succeeded.
I hear from a lot of my friends that they would like to learn to cook for their significant others. I hope you will use these recipes as a starting point to get yourself familiar with cooking. Since a great majority of these dishes can easily be doubled, you will have no problem impressing someone else with your newly acquired skills!
Frittatas are great because they are easy and almost fail-proof, and you can alter most recipes to cater to ingredients you have on hand or that you prefer. In this case, you can substitute arugula (that has been sautéed and slightly wilted) or chopped cilantro for the parsley. You can also change the cheese – don’t want to splurge on a large hunk of Parmigiano-Reggiano? Opt instead for pecorino romano, gouda, swiss, or Gruyère. Any hard cheese that can be grated will actually taste great – let’s be honest, cheese is just fantastic anytime, in any form.
You’ll need some time to cook the caramelized onions but I promise you it is will worth it – only when onions have been slowly cooked over low heat does their natural sweetness come out and shine. They pair beautifully with the salty bacon and crisp parmesan cheese. Caramelized onions are pretty low maintenance, just watch over them in the beginning or they may risk burning.
Bacon and Parmesan Frittata – serves 1
1 tablespoon olive oil
1 small white onion, stems removed and thinly sliced
2 slices thick bacon, cut crosswise into 1/2-inch pieces
2 large eggs
1 tablespoon heavy cream or whole milk
1 tablespoon freshly chopped parsley
2-3 tablespoons freshly grated parmesan cheese
Preheat the oven to 350 degrees.
1. Heat olive oil in a small ovenproof skillet over medium-high heat. Add onion, sprinkle with a pinch of salt. Cook, stirring occasionally, until onion is softened, about 5 minutes.
2. Reduce heat to medium-low and continue to cook until onions are caramelized and golden in color, about 30 minutes. Season to taste with salt and pepper.
3. Meanwhile, cook bacon in a medium skillet over medium heat until crispy, about 10 minutes. Remove bacon with a slotted spoon and dry off excess fat with paper towels. Discard bacon fat.
4. In a small bowl, beat eggs with heavy cream (or milk if using) and a pinch each of salt and pepper. Turn heat under onions up to medium, and add egg mixture along with parsley and bacon bits.
5. Cook for about 3-4 minutes, or until bottom is set. Tilt the pan and push cooked egg towards center of skillet to let uncooked eggs run underneath.
6. Sprinkle cheese evenly over frittata and finish cooking in the oven until center is just set, about 4-5 minutes.