Friday, September 9, 2011

Fritatta with Bacon and Potatoes

Most of the time our breakfasts at home are very light, heathly meals to get us jumpstarted for the day.  Occasionally we want a hearty bacon and eggs breakfast, but quite frankly I don't appreciate all the effort and mess that accompanies that hearty breakfast.  Who wants to start the day frying bacon and flipping eggs to everyone's specifications?  Are you with me on this?


Fritatta with Bacon and Potates
Well, this frittata comes to the rescue.  It's made in one pan so the clean up is a snap.  Yes, there is some frying of bacon, but you'll see from the recipe that it is quick and easy.  The icing on the cake with this recipe is the presentation.  When all is said and done you'll have a tasty, attractive breakfast dish that is sure to please the bacon and eggs lovers at your house.  If you are serving guests it is easy to double or triple the recipe and satisfy a crowd without much effort on your part.  But don't tell them that as you accept their kudos while wiping the sweat from your brow.



Fritatta with Bacon and Potates

Fritatta Ingredients
Serves 2-4, depending on portions

  • 4 slices bacon, cut into 1-inch pieces
  • 2 red potatoes, unpeeled and quartered
  • ½ small red onion, diced
  • salt and Kosher freshly ground black pepper to taste
  • 4 large eggs
  • 1 tablespoon water
  • 2 tablespoon fresh chopped chives

Directions
Preheat the oven to 350 degrees.
Wash, quarter and place your potatoes into a pan of cold water over medium heat.  Add 1 teaspoon of salt to flavor the potatoes while cooking.   Bring the pan to a boil and cook until the potatoes give when pricked with a fork, but are still firm.  Drain the poataoes, return them to the pan and cool the pan over a bowl of ice.  When cool, slice the potates into large, uniform chunks.   You can skip this step by using potatoes left from a prior meal.

Add the bacon to a 10-inch ovenproof pan over medium heat and cook for 3 to 5 minutes, until the bacon is browned but not crisp. Remove the bacon from the pan with a slotted spoon and set aside on a plate.
Fry the Bacon
Place the onion and potatoes in the pan and sprinkle with salt and pepper. I used 1 teaspoon of salt and ½ teaspoon of pepper.  Continue to cook over medium-low heat for 5 to 8 minutes, until very tender and browned, tossing occasionally to brown evenly.  Add the bacon back to the pan.
Brown the Potatoes

In a small bowl, beat the eggs, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper together with a fork. Pour the eggs into the hot pan, covering the potatoes and bacon. Sprinkle the chives evenly over the top and place the pan in the oven for about 10 minutes, just until the eggs are set. Serve.
Delicious for Breakfast, Lunch or Dinner

Don't think of this recipe as only a breakfast dish.  It also makes a nice lunch or dinner served with a green salad or fresh green beans.  Leftovers make a deliscious sandwich as well.
You can get the printable Fritatta with Bacon and Potatoes recipe by clicking the link.
Enjoy!

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