I’m still fine tuning process, time, and temperature, but my three-egg Denver frittata is getting pretty good. Besides the mandatory eggs and heavy cream, it has the same accessories as a Denver omelette.

I doubt that I’ll ever make another omelette. For me, frittatas are so much better – a savoury, high protein, low carb delight. And the baking process produces more consistent (repeatable) results. For me, at least.

Most online frittata recipes tell you to sauté the veggies, but I prefer not to. They get all the cooking I care to give them while the eggs are baking. Personal preference, of course, but take a look:

Ready for the oven:


Out of the oven:


On the plate (the fun part!):

Looks good to me, virtually the same thing as a Denver omelette as you mentioned and I love those.

What time do you expect me for breakfast?

Looks great.

I got to fry up my breakfast sausage test from work this morning after it ran wonderfully there. Cast iron and then eggs afterwards.

Never tried a frittata but I might now.

Isn't that a quiche

So do you cook it on the burner first, or just mix up all the fixins and bake it?

quote:

Originally posted by Gustofer:
So do you cook it on the burner first, or just mix up all the fixins and bake it?

The latter. I thought that the first photo would make that clear. Along with my OP comment that I don’t sauté the veggies beforehand.

quote:

Originally posted by Pipe Smoker:

The latter. I thought that the first photo would make that clear. Along with my OP comment that I don’t sauté the veggies beforehand.

How long does it bake at what temp ?

Yes, full recipe and cooking instructions please.

 
It needs protection.

quote:

Originally posted by Riley:
Yes, full recipe and cooking instructions please.

My Denver Frittata recipe

First a mea culpa: I didn’t have any bacon on hand so I used browned pork sausage links instead. Yeah, I know. This is SIGforum – I oughta have bacon on hand.

Part 1 – Move from fridge to counter:
* Eggs
* Pork sausage links
* Butter
* Cheese (shredded cheddar)
* Veggies (onion, bell pepper)

Wait an hour.

Part 2:
* Preheat oven to 370 °F
* Cut veggies into small pieces
* Put veggies in a bowl
* Slice pork sausage & put in same bowl
* Put cheese in same bowl
* Mix veggies, sausage, & cheese

Part 3:
* Butter Bialetti – set aside
* Crack 3 large eggs into large Weck jar
* Add black pepper and beat
* Add 1/5th cup heavy cream and beat
* Mix in veggies, sausage, & cheese
* Pour mixture into Bialetti
* Set heavy plate onto oven rack
* Set Bialetti on heavy plate
* Bake for 11-1/2 minutes
* Remove from oven, set on counter
* Let cool for 16 minutes
* Move frittata to plate
* Chow down!

Comments:
* Convection oven.
* Quanties of veggies & cheese are personal preference.
* “Bialetti” is my 8” Bialetti Ceramic Pro nonstick skillet. I’ve had it 5+ years.

I think most people would prefer you cook the pork sausage a little before hand.....


Edit:
oops... I just read your prequel and see that the sausage is pre-cooked...

I think one of the key parts of your recipe is that everything is at room temperature before cooking.

Man oh man, I'm going to make a quick short grocery run tomorrow morning and try that.

Looks excellent, thanks for sharing.
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