Frittatas don't seem like a meal to me, but since it is loaded with vegetables and easy on the meat it seemed like a good option this week. The meat in it is bacon, so you know it's gonna be good.
Bacon-Potato Frittata with Greens and Gruyère
adapted from Cooking Club of America
click to print
4 slices bacon
1 medium Yukon gold or White Rose potato, unpeeled, diced (1/4 inch) (1 cup)
1 c finely chopped red bell pepper
1 small onion, sliced (1/2 cup)
1/8 plus 1/4 tsp salt, divided
1/8 tsp pepper
1 medium garlic clove, minced
1 large head spinach, sliced (6 cups)
1/4 c half-and-half or milk
1 1/2 c shredded Gruyère cheese or Swiss cheese
Heat olive oil in large ovenproof nonstick skillet over medium-high heat until hot. Add bacon; cook 3 to 5 minutes or until browned and crisp, turning occasionally. Drain on paper towels; crumble.
Add potato, bell pepper, onion, 1/8 teaspoon of the salt and pepper to drippings in skillet; cook over medium heat 5 minutes or until potato is almost tender, stirring occasionally.
Add garlic; stir in escarole by the handful, continuously adding as it begins to wilt. Cook 3 minutes or until greens are wilted and potato is tender, stirring occasionally.
Meanwhile, whisk eggs, half-and-half and remaining 1/4 teaspoon salt in medium bowl until blended.
Gently press vegetables over bottom of skillet; sprinkle with bacon and cheese.
Add egg mixture; cook, covered, over low heat 4 minutes or until bottom begins to set. Remove cover.
Broil 4 minutes or until the eggs are set, puffed and top is lightly browned.
Let stand 3 minutes before cutting into wedges.
This was a nice change of pace! Filling and savory yet without being all weighty and massive. The bacon bits were a nice contrasting texture in the dish. It was awkward determining when the bottom "begins to set" so stuck with the four minute suggestion. The top was still quite soupy and certainly not close to being done. I didn't think the handle on my skillet could take the direct heat of the broiler so used the oven with the broiler setting on. I added an extra minute of cooking time in there just in case. When cutting into the egg pie, I wasn't sure immediately if what stuck to the knife was runny egg or super gooey cheese. It was gooey cheese.
Some of the slice stuck to the pan and I think it's just because I didn't have enough fat to lube the pan. Next time I'll add in the olive oil per the original recommendation. I thought the bacon fat would be sufficient but that was a mistake. The spinach worked out great, but I think I was short of the full 6 cups called for. It didn't really matter taste-wise, but if you're looking at maximizing your foliage intake, one bunch of spinach probably isn't enough.
After a round of golf, I was pretty hungry. Consuming the quarter of the frittata made my belly is all full and warm; I felt like taking a nap afterwards.
- 4 slices bacon: $2, SWAG
- White Rose potato: $0.72
- red bell pepper: $1.50
- onion: $0.25
- garlic clove: $0.08
- spinach: $1.79
- eggs: $2.93
- milk: $0.15
- Gruyère cheese: $7.99
After letting it stand on an oven-proof plate until it was nearly room temperature, the wedge was warmed in a preheated 325°F oven for just a few minutes. Expecting it to be about as rubbery as a chew toy, I was quite surprised that this sucker reheated impressively well. Now I'm thinking that frittatas could be on a regular rotation around here. I might have just been really hungry, but I liked it better than yesterday.