Friday, June 29, 2012

Cheddar Bacon Potato Frittata Recipe

This is a guest post by Jonathan Pack:

A frittata has all the same components of an omelet; it is an egg-based dish that can have any variety of savory fillings. However, it’s a lot less fussy to make. If you don’t have the patience or technique to craft the perfect omelet, a frittata is an easy way to replicate the flavor without all the flipping. This is a great Sunday brunch dish; it can be served alongside cheesy hash brown casserole for a hearty meal, or a fresh fruit salad if you’d like to keep it on the lighter side. Either way, it is substantial enough (and tasty enough) that you’ll be tempted to indulge in it for lunch or dinner or as well.

This dish can be prepared in a nonstick skillet; however, it is finished under the broiler, so if your handle isn’t ovenproof, it will need to be wrapped in foil. If you’re wary of putting a nonstick skillet into an oven, a cast-iron skillet is a good alternative. It’s completely melt-proof, and will lend a nice crust to the eggs.

Thaw out 2 pounds of frozen hash brown potatoes; you can get them with onions and peppers already mixed in, which adds a nice punch to this dish. Next, dice four slices of bacon and cook them over medium heat in whichever skillet you choose, until they are nice and crisp. Using a slotted spoon or spatula, transfer the cooked bacon to a paper towel to drain off the excess fat. Discard most of the drippings from the pan, but reserve one tablespoon. Add the thawed hash brown potatoes and cook for two minutes, stirring occasionally. At this point, you can preheat your broiler.

In a medium bowl, beat 6 eggs until well-combined. Season the eggs with ½ teaspoon of salt and stir in ¼ cup of milk and 1 cup of shredded cheese. Taco cheese or nacho cheese will play well off of the onions and peppers and give your dish some added pizazz. Add the egg mixture to the potatoes in the skillet and stir to combine. This is the last time you will stir the dish, as you’ll want the eggs to begin setting.

Cover the skillet and stir until the eggs are set on the bottom and sides, about 6 to 8 minutes. The center will still be liquidy at this point. Remove the cover and sprinkle the diced, cooked bacon and an additional ¾ cup of shredded taco or nacho cheese over top of the frittata. Transfer the skillet to the preheated broiler, about 5 to 6 inches from the heat. Cook for an additional 2-3 minutes until the center is firm and set and the cheese has melted. Let it cool for a few minutes, then slice and enjoy no matter what time of day it is!

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