Combine a frittata and omelet and you get perfect breakfast eggs that are Paleo-friendly! If an omelet and frittata had a baby, this would be it! Perfectly loaded breakfast eggs that begin as a frittata and end as an omelet. Maybe we should call this baby a Frittomlet? Whatever the name, the result is a creamy dish with caramelized onions, mushrooms, pancetta, spinach, and optional smoky Gouda made in one skillet.
Frittomlet: Perfect Breakfast Eggs
A frittata is a sort of an Italian open-face omelet that I love and my husband “can eat” – meaning he doesn’t really like it but he’s too nice to refuse to eat it if I’ve already cooked it. He prefers the classic, folded American omelet over the French-style roll. Determined to cook only one dish that the entire family will eat, and preferably cook it in one skillet, I opted to make perfect breakfast eggs which are a cross between a frittata and an omelet. Shall we call it a frittomlet?
A frittata is Italy’s version of an omelet – the difference being that the ingredients are cooked into the eggs rather than added to the eggs once they’re cooked. (America’s Test Kitchen)
For these perfect breakfast eggs, I used smokey Gouda, you could commit the cheese if you need a dairy-free version. If you’re using cheese, you’d add at it the same time you add spinach – right before you fold frittata into an omelet. That way the heat would melt the cheese.
For this recipe, you will need:
- A cutting board and chef’s knife
- A medium size mixing bowl and whisk
- Measuring cups and spoons
- 10-inch oven safe skillet
- Two silicone spatulas
- 1 tbsp lard, beef tallow, butter or duck fat
- 1 c yellow onion, chopped coarsely
- 4 crimini mushrooms, sliced
- 2 tbsp pancetta, chopped
- 4 large eggs
- 1 tbsp almond milk
- ¼ tsp salt
- ⅛ tsp black pepper
- ⅓ c fresh spinach
- ¼ c smoked Gouda (optional)
- Wash and prep the veggies. Dry spinach leaves with a towel.
- In an oven safe skillet, heat the fat over high heat and sauté the onions, mushrooms, and pancetta until they are nice and golden (5 - 7 minutes). Stir often to scrape the brown bits off the bottom of the pan and stir them into the veggies.
- Whisk eggs with milk and season with salt and white pepper.
- Turn the heat down to low and spread the onions, mushrooms, and pancetta over the pan to get an even layer around the bottom of the pan. Pour the eggs slowly around the pan to cover the veggies; gently shaking the skillet to ensure the eggs distribute evenly.
- Cook eggs on low to medium heat until the sides start to brown and the bottom is set (the top will still be runny). Depending on your heat, this takes about 3-5 minutes.
- Turn the broiler on high and put the skillet in the oven, middle rack, for one minute. The top should be firmer but still soft (not runny!). The soft top will make this dish super creamy!
- Take the skillet out of the oven and top one half of the frittata with fresh spinach (and cheese, if using). Hot eggs will help melt the cheese.
- Using two silicone spatulas, slowly loosen the sides and bottom of the frittata. While supporting the bottom of frittata with spatulas, pull one half of it (the one without toppings) up and fold it over the other half like an omelet. Now you have a delicious Paleo breakfast!
- Slice into two or three pieces and serve hot or cold.
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