January 19, 2010
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.
Categories: Breakfast & Brunch