Wednesday, June 9, 2010

Frittata II (bacon-cheddar-gorgonzola-feta-spinach-potato-mushroom version)

I made another frittata. I think I'm in a frittata phase. It feels like the lazy man's omelette: you just have to let it sit there! Anyway. This time a lot more food went into it. The recipe for it is pretty much the same as the previous one, except I used four JUMBO eggs, not extra large, these were big eggs, kids.

Frittata part deux

1 large boiled potato (cubed)
4 strips of bacon
1/2 onion (diced)
1/2 a bushel of spinach (coarsely chopped)
1/2 a pack of mushrooms (sliced)
4 eggs
milk (approx. 1/3-1/4 cup)
salt & pepper
oregano (1/2 tsp)
feta (sizable chunk, crumbled)
cheddar (sizable chunk, shredded)
gorgonzola (crumbled)
garlic (1-2 cloves, minced)

  • I assume you know how to boil a potato. Do it. (I always have a ready supply in my fridge as a go-to snack.)
  • Broiler on!
  • Cook the bacon to whatever consistency you like in a large frying pan, large enough to use for the rest of the ingredients. When done, take out and let de-grease on a paper towel. DO NOT DISCARD THE BACON GREASE FROM THE PAN.
  • Cook the onions, garlic, and mushrooms in that heart stoppingly bad bacon grease. Add oregano, salt and pepper. Cook about 8 minutes on medium-low heat.
  • Add the spinach and potato. Cook 5 mins, or until the spinach is bright and green.
  • Beat your eggs, and stir the milk and shredded cheddar into the eggs.
  • Crumble the bacon onto the whole concoction in the pan, and then stir in the egg mixture so that it carries the vegetables evenly. Crumble the feta and gorgonzola on top. Cook for approximately 10 minutes at low-medium heat, or until the bottom has set so that the mixture isn't so wiggly when you shake the pan.
  • The oven should be ready by now, so put that pan in the oven and let the top bubble and brown for about 5 minutes.
  • Take out and transfer to plate, then eat it any way your heart desires.

  • fresh from the oven, see how it bubbles?
    fresh from the oven (bubbly!)

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