I’m not much of a breakfast eater, but I love bacon and eggs. So how do I get my fix? At lunch, brunch, and even supper.
This recipe for an Italian-style frittata may sound breakfast-y, but the texture and heaviness of a frittata works well at other meals. At brunch, pair it with a fruit salad dressed with yogurt; at lunch or supper, a nice green salad with an oil-and-vinegar dressing works well.
With special prices this week on Food Club large eggs and Brookshire’s thick-sliced bacon, there’s no better time to try expanding your egg-dish repertoire. A frittata, by the way, is simply kind of a cross between an omelet and a quiche. The ingredients that would normally be the filling of an omelet is mixed in with the eggs, and the whole thing is finished in the oven like a quiche, except there’s no crust. So, you may want to warm up some crusty French bread or yeast rolls to round out the meal.
If you prefer, you can substitute four ounces of pork sausage for the bacon. (And lucky for you, Owens country sausage, in both mild and hot, is also on sale at your neighborhood store this week.) Just cook the sausage as you would the bacon, and use the reserved fat to brown the potatoes.
Look for more egg dishes in the April issue of Celebrate Cooking, in stores soon!
Bacon, Cheddar and Potato Frittata
6 large eggs
1 1/2 tablespoons half-and-half
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces bacon (about four slices), cut crosswise into 1/4-inch pieces
1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 1/2 ounces cheddar cheese, cut into 1/4-inch cubes (about 1/3 cup)
2 green onions, sliced thin on the bias
Heat oven to 450 degrees. Whisk eggs, half-and-half, salt and pepper in medium bowl until well combined. Set mixture aside.
Fry bacon in 10-inch nonstick skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off bacon fat from pan, leaving 1 tablespoon of bacon fat behind. Add potatoes to skillet and cook, stirring occasionally, until golden brown and tender.
Stir cheddar, green onions, and bacon into eggs and add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form but eggs are still very wet, about 1 minute. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
Place skillet in oven until frittata has risen about 2-3 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking.
Using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.