Fluffy Frittata

Fluffy Frittata

This is a great way to use up leftovers in your fridge!
This is full of flavor thanks to the chopped Colby jack cheese I got from Costco!

Ingredients: uses one 20 cm diameter frying pan

Heavy cream
50 ml
1 large
1/2 large
2 slices
Red bell pepper
a small amount
Spinach (boiled)
1/4 bunch
Cheese (for the filling)
as much as you like
Cheese (for topping)
as much as you like
2 tablespoons
Salt and pepper
to taste


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.
2. Beat the eggs and heavy cream, but don't incorporate air. Mix well. Add the salt and pepper.
3. 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.
4. Saute the potatoes in a frying pan with olive oil as well. Add the red peppers. Once sauteed, flavor with butter.
5. Next, add the spinach and the onions from before. Season with salt and pepper and turn off the heat.
6. Then, begin preheating the oven at 210℃ for 12 minutes (My oven takes only 6 minutes.)
7. 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.
8. Press the cheese (for the filling) into the mixture from the top, then sprinkle with the topping cheese.
9. Remove the handle of the frying pan and place the pan onto a baking sheet. Place into the preheated oven and bake.
10. 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.

Story Behind this Recipe

I wanted to eat a fluffy frittata. So, I made this by adapting Bill Granger's fluffy scrambled eggs.