Sunday, March 9, 2008

Bacon Potato Frittata

My mom used to make something similar to this; really the only difference was that she would flip the frittata in the pan to cook evenly, whereas in this recipe you finish off the cooking in the oven.

Bacon Potato Frittata

1 Idaho baking potato, diced into small cubes

1/2 cup diced yellow onion

1 bunch green onions

2 tbsp chopped Italian parsley or cilantro (I used cilantro, but parsley is ok too)

2 slices of low-sodium bacon

6 eggs

2 oz cheese (I used cheddar, but I think Gruyere would be delicious!)

olive oil

salt and pepper to taste

In an oven-safe pan, sautee the potatoes and onions in about 1 tbsp of olive oil. It'll take about 12-14 minutes to cook (over med-low heat). Add about 1/2 tsp of salt while cooking.

Preheat oven to 400 degrees.

While the potatoes and onions are cooking, chop the green onions (green and white parts), cilantro, and garlic. Dice the bacon. When the potatoes and onions are done, add the green onions, cilantro, garlic, and bacon and cook for another 2 minutes.

Beat the eggs in a small bowl and add these to the pan. Shake the pan a little to get the eggs evenly distributed. Leave the pan on the stove for about 2 minutes, or till the bottom begins to set.

Transfer the pan to the oven and bake for 8 minutes. Remove the pan, top with shredded cheese, and cook for another 2 minutes.

Allow the frittata to cool at least 10 minutes before serving.

Tips & substitutions:

Since I don't really have an "oven-safe" pan, I just used my iron skillet. It worked very well.

The nice thing about frittatas is that it's a great way to get rid of some of the vegetables you might have around. Asparagus is great, especially with bacon. You can also substitute smoked sausage for bacon, but you'll want to add just a little more fat (maybe 1/2 tsp of olive oil).

Makes 4 servings.

Nutrition info:

268.7 cal per serving

17.2 g total fat

336.3 mg cholesterol

238.0 mg sodium

398.4 mg potassium

12.9g total carbohydrate

15.3 g protein