Sunday, June 25, 2006

Breakfast Frittata for dinner

Last week I was obsessed with the idea of making a frittata that included all the elements of a Sunday morning fry up: Eggs, bacon, potato, onion... Well, that and I have to use up a number of things in a week before summer vacation.

I have a basic frittata recipe I found long ago in my beloved Moosewood cookbook and have been using it as a base ever since. It was from this I concocted my Breakfast Frittata.

Nerissa's Brekkie Food Frittata

2 tbsp vegetable oil or butter (or combination)
1 large potato, cut into quarters and thinly sliced
1 medium onion, thinly sliced into rings
3/4 cup Canadian bacon, diced small
1/2 cup green pepper, diced small
1 1/2 tsp chopped fresh thyme
1 garlic clove, minced or pressed
5 large eggs, beaten
1/2 cup cheese (I used an Italian 4 cheese mix)

Heat oil in large skillet. Saute the potatoes and onion covered, stirry frequently, for about 8 minutes. Once they are mostly tender add bacon and green pepper. Saute with potatoes and onions until the green pepper is tender. Stir in the thyme and garlic. Pour beaten eggs over the sauteed vegetables, tilting the pan to distribute them evenly. Sprinkle on cheese, and salt and pepper to taste. Cover the pan and cook on low heat for 10 minutes, until the eggs are set and golden on the bottom.

To brown the top of the frittata: If your skillet is flameproof, simply place the frittata under a preheated broiler for about 2 minutes. Otherwise, carefully slide the frittata onto a plate and then flip over, back into the skillet, to brown the other side. Cut in quarters to serve.

Pickled banana peppers go well with this rich dish as does the salad I served on the side.


linda said...

Okay, now you are doing it to me.... I made breakfast frittata on Saturday. Isn't it a great weekend breakfast?

Are you still going to blog while you are on holiday? I would hate to have to miss out on your "voice" for too long.

PatL said...

What a beautiful picture!

My favorite frittata has sausage, mushrooms and leeks, with swiss cheese. I got the recipe off a cooking show, can't recall which one, and it has 12 eggs and tons of sausage. It's called "Hunk Frittata" because a bunch of bachelors concocted the recipe! :o) It uses the oven to cook the frittata, but the principal's the same.

Anyway, thanks for stopping by my blog! Looking forward to reading yours regularly, too.


Sara said...

I just recently had my first frittata and loved it! Yours sounds delicious.

Pamela said...

What a wonderful idea!

michelle said...

I love the Moosewood cookbooks - one of them was the first cookbook I ever bought myself! This frittata sounds wonderful (anything with bacon in it wins my vote), and again, your presentation just gets prettier and prettier! Where are you headed for your much deserved vacation?

doodles said...

I don't know but I think there is just something so appealing in a frittata....also comforting. The variations are endless. And unlike an omlet you can make them ahead and heat or eat cold.
Think over at PBE this fall when we are more in the swing and not summer cooking I'll/we will attempt
at frittata food challenge.
Linda yours looks wonderful. Enjoy your holidays!

Nerissa said...

Linda: Frittata is good ANYTIME! *S*
My hope is that blogging won't be a problem while going on vacation. The cord I use for camera is universal but not sure about the voltage change. I promise, pictures or not, I will find a way to blog. *S*

Nerissa said...

Now for the rest of you *S*

patl: not much of a sausage girl but my other half would just LOVE it. Thanks for the recipe. I just may try it out on him some time (even if I don't have any).

sara: your first? *S* are you hooked? I think mine was good. I've made a good number of frittatas and never had a single one taste weird. Sheer luck or reliable recipe, it's good!

Pamela: Thanks :)

Michelle: You make me blush with all your compliments and positiveness *S*
I'm visiting with my family a bit. Then I'm off to France to visit the Frog's family and do a bit of travelling in Germany and Brussels. THen back to visit with my family and then back to school I go *S*

doodles: I think frittatas must be like a great article of clothing. It can be good any time. You can dress it up or dress it down. People compliment no matter what. The frittata challenge sounds fun. I look forward to it.

michelle said...

Ack! When are you leaving *exactly*?! This means more than a week without you that I have to somehow figure out how to get through, I'm guessing? ;) All that travel sounds just wonderful - do post some pictures when you get back!!

Leigh said...

This sounds delicious! Frittatas are so versatile - as you say, like a great article of clothing. BTW, thanks for the link - I've linked back and am looking forward to more great food!

Cate said...

Mmmm, I love breakfast for dinner. Looks great!

Nerissa said...

michelle: I'm still around North America for the next week. I'm doing my best to make sure I'm around a good part of the summer from France. You think I could go to the land of food and NOT report back ;-)

leigh: Glad you could stop by :D

cate: Yes... breakfast for dinner is great. Why relegate it to the morning? Bacon and eggs are great at any time! :)

Kris said...

nice presentation and am sure its tasty!

"Last week I was obsessed with the idea of making a frittata"
- hahah, I'm the same, if i see or thought of some food , my mind will keep thinking about it until finally i cooked it. Gheez!