Frittata With Bread And Bottarga Recipes

Steps:

• Preheat the oven to 400 degrees.
• Crack eggs into a mixing bowl. Add sea salt and chives. Whisk with a fork until whites and yolks are fully incorporated.
• Tear bread into large, bite-sized croutons and drop into the egg mixture; use enough bread to cover the surface area of the frittata to achieve something halfway between a bread pudding and an omelet.
• Heat an ovenproof, 10-to-12-inch omelet pan over low-medium flame. Pour olive oil into pan, enough to coat and then some. You want sizzle, not smoke.
• Pour frittata mixture into the pan. Gently jiggle the pan to get a "pizza effect" (i.e., the chives and bread pieces are evenly distributed). Increase the flame to high to let the bottom of the frittata set (this takes 1 to 3 minutes). While it's setting, use a spatula to loosen the eggy batter from the sides of the pan. As you do this, you are raising the frittata from above to cool it off so it stays loose. The bottom should set like a pie crust: even and golden, but not brown. The top should still be liquid.
• Move the pan into the oven to cook the top. This should take less than 5 minutes.
• To garnish, shave bottarga over the top (about 1 tsp. per serving); drop a large dollop of sour cream or crème fraîche in the center; drizzle with olive oil and add cracked pepper to taste.

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.