Smoked Gouda Bacon and Ham Frittata
Smoked Gouda Bacon and Ham Frittata
Embark on a culinary journey with this Smoked Gouda Bacon and Ham Frittata, a dish that perfectly marries the rustic charm of a country breakfast with the sophisticated notes of gourmet ingredients. The frittata, an Italian classic, is essentially an egg-based dish similar to an omelet or quiche without a crust, traditionally cooked in a skillet and finished under a broiler. Our rendition elevates this humble foundation by incorporating two beloved cured meats: crispy, salty bacon and savory, tender ham, making it a proud member of the "Bacon & Ham Dishes" category. The star, however, is the smoked Gouda cheese, which melts into the creamy egg mixture, imparting a deep, nutty, and undeniably smoky flavor that harmonizes beautifully with the pork. Served warm, perhaps alongside a simple green salad, this frittata transcends its breakfast origins to become a versatile option for a leisurely brunch, a light lunch, or even a satisfying weeknight dinner. It's surprisingly straightforward to prepare, allowing even novice cooks to achieve impressive results. The beauty of frittatas lies in their adaptability; feel free to add sautéed onions, bell peppers, spinach, or mushrooms to make it truly your own. Get ready to impress your family and friends with this robust and incredibly flavorful dish, rich in both tradition and taste.
- Preparation time
- 15 min
- Cooking time
- 30 min
- Total time
- 45 min
- Servings
- 8
Instructions
Preparation and Cooking
- 1Preheat your oven to 350°F (175°C). In a 10-inch oven-safe skillet (preferably cast iron), add the diced bacon and cook over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet. If using a non-stick skillet, ensure it's oven-safe up to 350°F.
- 2Add the diced ham to the skillet and cook for 3-5 minutes until lightly browned. Remove the ham and set aside with the bacon. If there's excess fat, drain some, leaving just enough to coat the bottom of the pan.
- 3Add the olive oil to the skillet, then add the chopped onion. Sauté until softened and translucent, about 5-7 minutes. Remove from heat and spread evenly in the bottom of the skillet.
- 4In a large bowl, whisk together the eggs, heavy cream, salt, and black pepper until well combined and slightly frothy. Stir in half of the shredded smoked Gouda cheese, the crispy bacon, and the cooked ham.
- 5Pour the egg mixture over the sautéed onions in the skillet, distributing the bacon, ham, and cheese evenly. Sprinkle the remaining smoked Gouda cheese over the top.
- 6Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set in the center and lightly golden brown on top. The edges should be puffy and slightly pulling away from the sides of the pan.
- 7Remove from the oven and let rest for 5 minutes before slicing. Garnish with fresh chopped chives before serving. This Smoked Gouda Bacon and Ham Frittata is best enjoyed warm, directly from the skillet.
Nutrition Information
- Calories
- 451 kcal
- Protein
- 25 g
- Fat
- 33 g
- Carbs
- 13 g
| Nutrient | Per serving |
|---|---|
| Calories | 451 kcal |
| Protein | 25 g |
| Fat | 33 g |
| Carbs | 13 g |
Tips
- Pre-cook bacon until extra crispy for best texture in the frittata. Drain excess grease to prevent a soggy outcome.
- Do not overcook the frittata; it should be just set in the center. An internal temperature of 160°F (71°C) indicates doneness.
- Allow the frittata to rest for a few minutes after baking; this helps it set firmly and prevents it from falling apart when sliced.