Monday, August 4, 2014

Bacon & Potato Frittata


I haven't done a breakfast post in a while, so I thought I better get on that!  Here is a recipe I adapted from Epicurious.  It was pretty easy and darn tasty!  I took the leftovers to work and it was a huge hit!

BACON & POTATO FRITTATA
As adapted from Epicurious
8 eggs
2 T fresh chopped herbs, like basil, tarragon, parsley (or 2 teaspoons dried herb mix)
3 T shredded Parmesan cheese
Salt & pepper, to taste
1/2 lb bacon, cut into small pieces
2 C red potatoes, diced into small pieces
Peanut oil or vegetable oil
1/2 onion, chopped
2 cloves garlic, minced
2 C fresh spinach leaves
1/2 C sundried tomatoes packed in oil, cut in halves
1/2 C shredded Cheddar cheese
3 ounces sliced Muenster cheese (or whatever you like)

Whisk together the eggs, Parmesan cheese, herbs, and salt & pepper.  Set aside.  In a large ovenproof skillet (preferably cast iron), cook the bacon until crisp.  Remove the bacon from the pan and drain on a paper towel, reserving the grease in the pan.

Drizzle in about 1 T of the oil and add in the potatoes and the onion.  Cook them on high for about 3-4 minutes.  Cover the pan and cook over medium heat for 3-6 minutes or until the potatoes are tender.  Remove them to the same plate as the bacon.

Add in the spinach and garlic and cook a couple of minutes to wilt the spinach.  Add in the egg mixture, Cheddar cheese, bacon and potatoes, and sundried tomatoes.  Stir to combine. Cook over medium high heat for about 5-7 minutes or until it seems mostly set all over except the top. 

Preheat the broiler.  Place the pan under the broiler for about 3-4 minutes or until the top is done.  Tear up the Muenster slices and spread around on the top.  Place it back under the broiler for a couple of minutes to melt.  

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