Calls for frittata

January 19, 2010

Sunday Morning Frittata

I believe every weekend is cause for celebration. Surviving the weekly grind, regardless of your profession or life’s calling, is deserving of at least a few minutes of relaxation and reward. Perhaps for you this is splurging on a nice bottle of wine on Friday night, a scoop or two of good vanilla ice cream with real hot fudge sauce, a movie with friends or a stroll through your favorite park. Our weekend routines often include playing catch-up from the week before and preparation for the week ahead. Yet regardless of the weekends’ tasks, we take time to enjoy breakfast together on Sunday whenever possible. This is our weekly reward and we cherish it. And while the company ain’t bad, it’s the food that keeps us coming back. Sunday morning calls for frittata.

I rarely deviate from this particular frittata recipe. It is a staple in our house, evidenced by a recipe card covered in fingerprints, smudges and smears. Down the road I picture us and a few little ones, if we’re so blessed, gathered around a kitchen table on Sunday, enjoying a stack of toast, a bowl of fruit and this frittata. It is my hope that regardless of the work, responsibilities and stress swirling around us, we continue to appreciate life’s more important things. Like sharing a simple meal for a few moments on Sunday.

Sunday Morning Frittata

(adapted from Ina Garten)
  • 5-6 thin slices of center-cut bacon (about 3 oz), cut into 1-inch pieces*
  • 1 medium unpeeled Yukon Gold potato, diced (about 1 cup)
  • 6 large eggs or equivalent egg substitute
  • ¼ cup low fat milk
  • 1-2 T chopped chives
  • kosher salt and freshly ground black pepper

Preheat oven to 350 degrees.

In an oven safe nonstick 10-inch skillet over medium high heat, sauté bacon until cooked but not crisp. Using a slotted spoon, remove bacon from pan and transfer to a paper towel to drain, leaving 1-2 T rendered fat in the pan. Add the diced potato and cook, stirring occasionally, until tender (about 8 minutes). Lightly season the potato with salt and pepper.

In a separate bowl, beat together the eggs, milk, ½ tsp kosher salt and ¼ tsp black pepper. When the potatoes are cooked, tender and golden, transfer to a separate bowl. Off the heat, wipe out the pan with a paper towel. Spray the pan with nonstick cooking spray and return it to the burner over low heat. Pour the egg mixture into the pan and distribute the cooked bacon and potato evenly over the eggs. Top with chopped chives.

Bake the frittata in the preheated oven for 8-10 minutes, or until the eggs are just set and no longer runny. Wearing an oven mitt, remove pan from the oven (metal handle will be HOT). Using a rubber spatula transfer frittata to a plate, cut and serve immediately.

*Center-cut bacon is leaner than regular bacon. You can substitute turkey bacon if you like, but I don’t see any harm in savoring the real deal on occasion.

Serves 2 (or 4 if served with a side dish or two). I have successfully doubled this recipe for a larger group using a 12-inch skillet.

  1. Danna

    January 19, 2010 at 9:49 am

    Yet another one of Carolyn’s awesome recipes that is delicious! :)

  2. Lauren

    January 19, 2010 at 11:33 am

    I love this! I have been wanting to try frittata, so I will have to check it out. Also loved the overall positive tone of this entry. Very nice!

  3. Dan

    January 19, 2010 at 11:40 am

    This looks phenomenal!

  4. AnnE

    January 19, 2010 at 11:40 am

    This is one of my favorite things about staying at your house. Waking up on Sunday morning to the smell of bacon, eggs, chives and coffee and gathering around the table to laugh about the past weekend activities.

  5. The Husband

    January 19, 2010 at 10:08 pm

    This classic dish obviously means a lot in our weekly eating experiences. It is a staple in our house…the weekend does not feel complete without this tasty breakfast.

  6. Becky

    January 20, 2010 at 9:10 am

    I have had this twice now — and it is delicious!

  7. Carolyn

    January 20, 2010 at 1:09 pm

    For those of you who have had this frittata and liked it, I’m so glad!

    And for those who haven’t, come on over! Let’s have brunch!

  8. Ken

    January 20, 2010 at 3:31 pm

    This is my personal favorite too! I have enjoyed this recipe many times on a groggy Sunday morning! Too good! I love the “Print Recipe Card” link too, by the way. Great idea!

  9. Tom Sherman

    January 21, 2010 at 2:08 pm

    The best thing about frittata’s is the freedom it allows. You can add any leftover meats, vegetables and potatoes and with some seasoning, create a spectacular dish.


    January 24, 2010 at 8:41 pm

    This recipe looks really delicious; I am just not used to eating eggs in the morning (unless it’s a soft-boiled egg)… So, for me, this is rather an easy dinner meal!

  1. Eggs are cheap – Peanut Butter & Jargon

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