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Sweet Corn
& Bacon Frittata
Serves: 4-6
Difficulty: easy
 |
| Sweet Corn & Bacon Frittata |
You can
throw anything into a frittata and call it breakfast, lunch or dinner. A
well-made frittata is one of the world’s most perfect foods. It’s cheap, quick
cooking, and an efficient vehicle for leftovers. But sub-par frittata is not so
lovely. They can be spongy rather than
custardy, dry and flavorless. To avoid this horrifying fate, we use a bit of
dairy. Any dairy will do but be aware that anything less than a full-fat product
will produce a sub-optimal frittata. This recipe is filled with the finest
sweet summer corn and smoky bacon with some heat provided by Serrano and
jalapeno peppers.
 |
| Sweet summer corn |
The bacon, cooked just to the point of crispness, gives the
frittata its smoky, salty flavor. It also uses gruyere, which is a type of
Swiss cheese named for the town of Gruyeres, Switzerland where it was
originally made. It a firm cheese with a
pale yellow color and a rich, creamy, slightly nutty taste. It is a great table
cheese and also an excellent melting cheese. You could substitute with other
melting cheeses such as fontina or even cheddar. A soft cheese, like ricotta, does not melt
well so I would not recommend this one.
Harder, aged cheeses, like Parmesan or Pecorino Romano, adds a sharp hit
of salty, nutty flavor, but they are not prime melters. You can use them as a
sharp wallop of flavor on top if you wish. I cubed Gruyere in this recipe
instead of grated so that some bites will result in an explosion of cheese
gooeyness. Try it….you’ll like it!
For another
frittata, try Mushroom, Leek & Fontina Frittata posted earlier: http://cookingwithlarue.blogspot.com/2013/06/mushroom-leek-fontina-frittata.html.
Crème fraiche
was used as the dairy with eggs.
