Western (Denver) Frittata

Recipe Ingredients

Western (Denver) Frittata

Western (Denver) Frittata

Adjust
2 thick slices bacon, cut crosswise into 14-inch pieces
14 yellow onion, coarsely chopped
14 large red bell pepper(s), diced
2 medium red potato(es), cooked, sliced, slices cut crosswise in half
14 poblano chile, diced
2 scallion(s), cut diagonally into thin slices
4 cherry tomato(es), quartered
freshly ground black pepper
kosher salt
5 large egg(s)
4 tablespoons freshly grated Parmesan cheese
2 tablespoons heavy cream, or milk
1 tablespoon extra-virgin olive oil, plus more as needed
fresh basil, for garnish

Step-By-Step Instruction

Step 1 - Cooking the bacon & vegetables: Preheat the broiler. In a medium nonstick ovenproof skillet over high heat, sauté the bacon until it starts to brown. Pour off excess fat. Add the onion, bell pepper, and poblano. When they start to soften slightly, add the potato. Cook until golden brown. Season with pepper and a little salt.

Step 2 - Preparing the eggs: In a medium-sized mixing bowl, combine the eggs, Parmesan, cream, and salt and pepper to taste. With a fork, beat until well blended.

Step 3 - Cooking the eggs: Drizzle 1 tablespoon olive oil around the bacon and vegetables. Pour in the eggs. Over medium heat, stir briskly with the back of a fork until the eggs begin to set but are still very moist. Scatter the tomatoes and scallions evenly over the top.

Step 4 - Completing the frittata: Place the pan under the preheated broiler. Cook another 1 to 3 minutes, until the eggs are set on top to your liking. Return the pan to medium heat, drizzle the edge and top with a little more oil, and continue cooking until the bottom is fully set and golden brown.

Step 5 - Serving the frittata: With the help of a spatula if necessary, slide the omelet from the pan onto a large serving plate. Garnish with fresh basil leaves. To serve, cut in half or into wedges.

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Western (Denver) Frittata