I acquired some duck eggs and used them in this recipe. They taste a little bit richer than regular eggs, and I wish I could always use them!
This Frittata was kind of a cross between a tortilla Espanola (due to the potatoes), a quiche, and a strata. Whatever you want to call it, it did turn out delicious.
1 package bacon, sliced (minus three strips, which were cooked separately and sent with the guy who wanted to drive around in his luxury convertible while I was at home slaving away in the kitchen)
4 medium red potatoes, thinly sliced
1 lb fava beans (weighed prior to removing from pods)
1 tsp salt
1 tsp garlic powder
1 tsp pepper
1 tsp rosemary
2 Tbsp white wine
1 cup ricotta
1/4 cup Italian parsley, chopped
3 duck eggs or 4 jumbo chicken eggs
1 Tbsp cream or milk
1/2 tsp nutmeg
1/2 cup grated cheese (a mix of cheeses is good – fontina, provolone, and parmesan is what I recommend)
- Preheat oven to 350.
- Remove fava beans from pods.
- Slice bacon and cook (on the stove, over medium heat) in a heavy pot or cast iron skillet (something you can transfer to the oven later).
- While bacon is cooking, clean and slice your potatoes.
- Remove bacon from pan, and place in a bowl or on a plate with paper towels on the bottom to absorb excess grease.
- Pour all but about 1 Tbsp of oil out of pan.
- Place pan back on stove and add potatoes. Turn heat to medium.
- As potatoes start to cook, sprinkle salt, pepper, and cayenne over the top. Chop your rosemary and sprinkle that over the top.
- Add fava beans and bacon to pan.
- With a spatula, scrape the bottom of the pan and move the potatoes around so that they can all take a turn getting brown at the bottom of the pan.
- When there’s a nice amount of crusty stuff at the bottom of the pan and all of the potatoes have at least a small patch of golden brown goodness on them, add the wine and scrape the bottom of the pan.
- Turn heat to low and cover to steam. Stir periodically.
- In a medium mixing bowl, combine ricotta, parsley, nutmeg, cream/milk, and eggs. Using a fork, beat until combined. If you have some lumps of ricotta, that’s fine.
- When the potatoes are tender, turn off the stove.
- Pour the ricotta/egg mixture over the contents of the pan (no need to stir).
- Sprinkle the cheese over the top.
- Place pan in oven and cook for about 30 minutes, until eggs are done cooking and the cheese is melted.