date: 2020-11-10T03:22:49.055Z image: https://img-global.cpcdn.com/recipes/6586970647035904/751x532cq70/fluffy-frittata-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6586970647035904/751x532cq70/fluffy-frittata-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6586970647035904/751x532cq70/fluffy-frittata-recipe-main-photo.jpg author: Lois Hammond ratingvalue: 4 reviewcount: 33882 recipeingredient: - "6 Eggs" - "50 ml Heavy cream" - "1 large Potato" - "1/2 large Onion" - "2 slice Bacon" - "1 dash Red bell pepper" - "1/4 bunch Spinach boiled" - "1 as much to taste Cheese for the filling" - "1 as much to taste Cheese for topping" - "2 tbsp Butter" - "1 Salt and pepper" recipeinstructions: - "Cut the potatoes into 5 mm wedges. Thinly slice the onion. Cut the bacon into 1 cm widths. Cut the red bell pepper and cheese (for the filling) into 1 cm chunks. Cut the spinach into 5 cm pieces." - "Beat the eggs and heavy cream, but don't incorporate air. Mix well. Add the salt and pepper." - "Put the potatoes onto a heatproof dish and wrap with plastic wrap. Heat on the "root vegetable course" setting. Saute the onions in olive oil." - "Saute the potatoes in a frying pan with olive oil as well. Add the red peppers. Once sauteed, flavor with butter." - "Next, add the spinach and the onions from before. Season with salt and pepper and turn off the heat." - "Then, begin preheating the oven at 210℃ for 12 minutes (My oven takes only 6 minutes.)" - "Turn the heat to low and add the eggs. Use a heatproof rubber spatula to scrape at the edges of the frying pan to fold the ingredients in toward the center. When it's about halfway cooked, turn off the heat." - "Press the cheese (for the filling) into the mixture from the top, then sprinkle with the topping cheese." - "Remove the handle of the frying pan and place the pan onto a baking sheet. Place into the preheated oven and bake." - "Keep an eye on it as it bakes. It's ready when lightly browned. Replace the handle on the frying pan, then transfer to a plate. Cut like a cake and serve." categories: - Recipe tags: - fluffy - frittata katakunci: fluffy frittata nutrition: 122 calories recipecuisine: American preptime: "PT30M" cooktime: "PT41M" recipeyield: "2" recipecategory: Dinner ---  Hey everyone, it is Brad, welcome to our recipe page. Today, we're going to prepare a special dish, fluffy frittata. One of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious. Fluffy Frittata is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It's simple, it is fast, it tastes yummy. They're nice and they look fantastic. Fluffy Frittata is something that I've loved my entire life. Frittatas are one of the most versatile dishes. Suitable from breakfast through dinner, they can be While a fluffy frittata isn't terribly difficult to pull together, there are a couple missteps that could. This week we're making the fluffiest frittata you've ever seen in your life! Learn how to make this beautiful weekend morning baked egg casserole! To begin with this particular recipe, we must prepare a few components. You can have fluffy frittata using 11 ingredients and 10 steps. Here is how you can achieve it. ##### The ingredients needed to make Fluffy Frittata: 1. Prepare 6 Eggs 1. Get 50 ml Heavy cream 1. Get 1 large Potato 1. Make ready 1/2 large Onion 1. Make ready 2 slice Bacon 1. Prepare 1 dash Red bell pepper 1. Take 1/4 bunch Spinach (boiled) 1. Make ready 1 as much (to taste) Cheese (for the filling) 1. Get 1 as much (to taste) Cheese (for topping) 1. Get 2 tbsp Butter 1. Make ready 1 Salt and pepper Making frittatas is usually a two-step process: Cook on the stove, then finish in the oven or broiler. They came out both fluffy and crispy in parts, and enjoyable all around. After you've figured out your seder, it's time to plan meals for the rest of the week. Let your frittata sit for two minutes before taking it out of the pan. ##### Steps to make Fluffy Frittata: 1. Cut the potatoes into 5 mm wedges. Thinly slice the onion. Cut the bacon into 1 cm widths. Cut the red bell pepper and cheese (for the filling) into 1 cm chunks. Cut the spinach into 5 cm pieces. 1. Beat the eggs and heavy cream, but don't incorporate air. Mix well. Add the salt and pepper. 1. Put the potatoes onto a heatproof dish and wrap with plastic wrap. Heat on the "root vegetable course" setting. Saute the onions in olive oil. 1. Saute the potatoes in a frying pan with olive oil as well. Add the red peppers. Once sauteed, flavor with butter. 1. Next, add the spinach and the onions from before. Season with salt and pepper and turn off the heat. 1. Then, begin preheating the oven at 210℃ for 12 minutes (My oven takes only 6 minutes.) 1. Turn the heat to low and add the eggs. Use a heatproof rubber spatula to scrape at the edges of the frying pan to fold the ingredients in toward the center. When it's about halfway cooked, turn off the heat. 1. Press the cheese (for the filling) into the mixture from the top, then sprinkle with the topping cheese. 1. Remove the handle of the frying pan and place the pan onto a baking sheet. Place into the preheated oven and bake. 1. Keep an eye on it as it bakes. It's ready when lightly browned. Replace the handle on the frying pan, then transfer to a plate. Cut like a cake and serve. After you've figured out your seder, it's time to plan meals for the rest of the week. Let your frittata sit for two minutes before taking it out of the pan. Welcome to our frittata master class! Learn how to make frittata the ideal blend of fluffy eggs and Our favorite summer frittata uses scallions, zucchini, basil, and provolone, but you can come up with. For the fluffiest frittata, I like adding half and half to the eggs. So that is going to wrap it up for this special food fluffy frittata recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!