Usually for breakfast on weekends I make something sweet. Something like Baked Blueberry French Toast, Overnight Monkey Bread, or Apple Cinnamon Sugar Donut Muffins, but lately I’ve been trying to cut down on sugar and decided to make my favorite Frittata, a Bacon and Potato Frittata.
I set up my iPad in the kitchen (on the great little stand my daughter got me for Christmas!) and went to my recipe index to find the Frittata recipe and it wasn’t there. So I searched my blog for Frittata and got no results. I couldn’t believe that I had never blogged about this Frittata. It’s one of my favorite savory breakfast recipes.
So I searched through my stacks and stacks of printed recipes and finally found it. Oh sure I could have used another recipe, or just relied on my memory, but when I find something that’s just right I want it to be just right every time.
Deborah posted this wonderful recipe on her delicious blog, Taste and Tell, in 2008 and she adapted it from Everyday Italian. If you’ve never had a Frittata, it’s sort of like a quiche without a crust. This flavorful Frittata is made with tender golden potatoes sautéed with onions and garlic, basil, Parmesan cheese and bacon. So tasty and filling, I didn’t miss my sugary breakfast at all.
Bacon and Potato Frittata
- 3 slices bacon, coarsely chopped
- 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 1 (15-ounce) potato, peeled and cut into 1/2 inch cubes
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 large eggs
- 1/4 cup milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh basil (I used 1 tablespoon freeze dried)
In a 9-1/2 inch diameter nonstick ovenproof skillet, cook the bacon. Remove to drain on a paper towel and wipe out the skillet. Heat the oil over a medium flame. Add the onion and sauté until translucent, about 4 minutes. Add the potato, garlic, salt and pepper, and sauté over medium-low heat until the potato is tender and golden, about 15 minutes.
Preheat the broiler. In a medium bowl, whisk the eggs, milk, Parmesan cheese, bacon and basil to blend. Stir the egg mixture into the potato mixture in the skillet. Cover and cook over medium-low heat until the egg mixture is almost set, but the top is still runny, about 2 minutes. Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from the skillet and slide it onto a plate. Cut the frittata into wedges and serve.
adapted from Everyday Italian
A big thank you to Cakelaw, Law of the Kitchen, and Renée, Kudos Kitchen, for honoring me with the Stylish Blogger Award. Be sure and visit both of these Stylish blogs. Cakelaw serves up delicious food with a special Aussie flair and Renée is a wonderful painter as well as a great cook.