Cheese Frittata in Puff Pastry

This savory frittata is an excellent and nutritious dish which can be served for breakfast, brunch or a light dinner..I love to create recipes with flexibility...adding a little of this or that...using what is fresh to the season..and also what I may have have on hand.. At the end of this recipe will be listed several ingredients which you can add if desired..the photos are of the main recipe..which was prepared today..adding a fresh chopped tomato...two slices of crispy bacon..fresh cilantro and a chopped and sautéed potato, onion and red pepper...but you may add whatever you enjoy.

Puff Pastry is found in the freezer section of your local market. I prefer Pepperidge Farm Puff Pastry sheets..they bake consistently well. Follow directions on the box for thawing them before use. They must be semi-thawed..not fully thawed as they will be a bit more difficult to work with if they become too soft.

*** The recipe ***

* 2 sheets of Pepperidge Farm Puff Pastry

*6 eggs

*1/2 to 3/4 cup light cream  ( you may substitute half and half or even whole milk ..I like the richness of the cream..)

*1 cooked and chopped potato

*1/4 cup chopped onion and red or green pepper

* 2 slices crisp cooked bacon

* 1/4 lb of chopped cheddar cheese

* 1 small tomato, chopped

1/4 tspn chopped pepper

several chopped springs of fresh cilantro or parsley


 Preheat oven to 350 degrees..Use a baking dish..any size...The one pictured is a good size for this frittata. I grease the bottom of the dish with a bit of olive oil..and place one sheet of the semi-thawed puff pastry sheet in the pan..place in the oven to begin puffing...perhaps 10 minutes...as I prepare the batter.

Whisk the eggs in a bowl...when completely whisked, add the cream...checking the consistency...you may add more or less as desired... Add the potato, onion and pepper mixture, bacon, tomato...

Here is where you can be creative: other additions may be mushrooms, zucchini, spinach... each adds a new flavor

Pour the batter into the baking dish on top of the sheet of puff pastry.

Place the second sheet of semi-thawed puff pastry on top of the filled baking dish..tapping it into place on the sides. 

Melt several tablespoons of butter and brush the melted butter on the top layer of the pastry..

Bake in a pre-heated 350 degree oven for 30-40 minutes..Check to see when it becomes a bit browned..the pastry will puff as it bakes...

Remove from oven..let it sit for a few minutes...your guests will love the richness and blending of flavors of this frittata..The puff pastry adds a luscious and satisfying touch to this classic recipe.