The Farmers Frittata Italian Style Omelet Recipes

FARMER'S FRITTATA

Steps:

• Fry the bacon in an 8-inch nonstick skillet over medium heat until crisp. Remove the bacon to a paper towel-lined plate to cool slightly. Cut it into 2-inch pieces.
• Using a whisk or a fork, beat the eggs in a small bowl until frothy.
• Heat the butter in a separate skillet over medium-high heat. Add the home fries and cook for 1 minute, or until the fries are nice and crispy. Add the bacon and toss it with the home fries until well combined.
• Pour the eggs into the pan, tilting the pan to evenly distribute the eggs over the home fries and bacon. Using a silicone or rubber spatula, gently pull the cooked egg from the edges toward the center of the pan, while allowing the liquid egg to run underneath and onto the hot pan. When the sides of the omelet begin to rise up the edge of the pan, flip the omelet. It is done when it is nicely set but not overly firm. There should be traces of just-cooked egg in the center of the frittata. Serve hot.

FARMER'S OMELET

Steps:

• Place potatoes in a sauce pan and cover with water and a dash of salt.
• Bring to a boil and cook for 10 minutes after reaching the boiling point.
• Drain and set aside.
• Cook the bacon in a large skillet.
• Remove the bacon and set aside.
• Fry the drained potatoes in the bacon grease for about 5 minutes.
• Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
• Saute the mixture a few minutes.
• Meanwhile beat the eggs in a medium bowl with milk.
• Add salt and pepper.
• Add the egg mixture to the potato mixture.
• Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
• When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
• Slice into 4 wedges and serve.

FRITTATA (ITALIAN OMELET)

Steps:

• Beat eggs and milk lightly. Add cheese, onion, parsley, salt and pepper.
• Heat oil in a heavy skillet. Pour in egg mixture and reduce heat as edges of omelet begin to thicken.
• With a fork, draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as necessary to aid flow of uncooked eggs. Do not stir. When eggs no longer flow and surface is still moist, increase heat to quickly brown the bottom of omelet. Loosen edges carefully and fold omelet over.
• Slide omelet onto a warm platter.