February 8, 2009

Mushroom, Bacon & Onion Frittata

Let me start by saying a HUGE "Thank you" to everyone who has wished me a speedy recovery! I must say that I love the food blogging community, everyone is so supportive and just plain nice! Now, on to a recipe from before my wrist was sprained! My typing is still limited, so please be patient while I get back up to speed again.

I bet I had you at bacon with that title. I keep hearing how bacon makes everything taste better. Have you seen the Bacon Explosion in the New York Times (click HERE for the article). My Boys fell in love with crispy bacon when we were in Disney last year. I don't usually have it on hand as we don't need the grease and fat, but after enough begging I said I'd get a small package and figure out some way to use it.

So, one night recently I decided to do breakfast for dinner. I wanted something that wouldn't require a pasta or rice side dish. In my house, we have to have one of those two side dishes with dinner to keep the masses happy. With a frittata, I can totally skip on the carbs!

For this dinner, I checked the fridge to see what I had on hand and found mushrooms, onions and bacon. Usually, I make a spinach and sausage variation that everyone loves. I really enjoyed this combination. The sweetness of the onions was offset by the saltiness of the crispy bacon pieces.



From Family, Friends and Food

The Big Frittata
Adapted from: How to Cook Without a Book, Pam Anderson

Ingredients

  • 2 tablespoons Extra Virgin Olive Oil
  • 8 large eggs
  • 3 tablespoons grated Parmesan cheese
  • 3 ounces shredded sharp chedder cheese
  • 3 strips bacon, chopped
  • 12 oz. package of mushrooms, sliced
  • 1/2 of a medium onion, diced


Directions

  1. Preheat oven to 400 degrees.
  2. Heat an oven-proof skillet over medium-high heat. Add the bacon and cook until crisp. Then add the onion and mushrooms and cook until moisture has evaporated.
  3. Meanwhile, beat the eggs with Parmesan, shredded cheese, and salt and pepper to taste. Shake the skillet to evenly distribute the filling ingredients, then add the eggs. Without stirring, cook until they start to set around the edges, about 1 minute. Transfer the pan to the oven and bake until the eggs are puffed and set, 10-12 minutes longer. Slide or invert onto a large plate, cut into 4 wedges and serve.



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13 comments:

LaDue & Crew said...

I wonder if bacon comes in the "Tofu" variety, lol... this looks so good! I've sworn off bacon for the next tree months though, as you know... Thanks for the encouragement earlier, too!!

Linda said...

We use turkey bacon. It is a bit healthier and we find that there is not a lot of differnce in the flavor.

Girl Japan said...

I have been wanting bacon for so long now.... I have not had it in a long time, Is this similar to a quiche? Btw it looks delish of course.

lesley said...

I know, I know, bacon is fattening, but don't it taste good! I try and restrict it whenever I can, & you could make this without it, but it wouldn't be the same. ;0)

Cris said...

Love the idea of having breakfast for dinner. First time here through the Leftover Queen.

Zesty Cook said...

My first visit! I love it. Great recipe as I could eat breakfast anytime of the day

Donna-FFW said...

Breakfast for dinner always makes me happy. What a great choice of recipe!!

Kristen said...

My little girls LOVE bacon. In fact, if we've had a couple of meals that they haven't eaten much from, all I have to do is put out a plate of bacon or sausage and they catch up on their eating in one sitting!
I like it okay, but don't love it like them! They would totally love this frittata. Thanks for sharing this recipe.

LaDue & Crew said...

I hope you do try it! Helps if the beans are still soft and raisin-like. I also doubled my recipe because I go through it a lot too. Oh heck, make a gallon, lol! But like I said, patience is key. It'll smell way strong, but the darker it gets, the better it is! Have fun!

Dragon said...

I can dive right into this dish! Come by my blog, I have awards for you.

Sugared Ellipses... said...

A long time ago, in a baking blog far, far away you visited my blog and were sweet enough to leave a comment. I’m FINALLY getting back to my comments now. Thanks so much for visiting my blog and for your kind words.

I have to confess that when you mentioned "Bacon Explosion" and "New York" in the same sentence, for some reason I envisioned some industrial accident in the middle of Manhattan. Don't ask me why, but in my mind's eye, I could see a Dr Suess-style factory with strips of bacon thrown all over it and around the grounds. My mind works in mysterious ways, what can I say.

My brain started to feel fuzzy and a sense of foreboding came over me when I actually took a look at the article. Don't get me wrong, I love bacon. There's just something wrong about...that...that...whatever it is. Then again, you're talking to someone whose cholesterol has been over 300 for most of her adult life, so a four pound roll of pork seems to go against my desire for self-preservation.

Oh, I hope your wrist is healing quickly!

JennDZ - The Leftover Queen said...

That looks delicious Patsy! Bacon kinda does make everything better! LOL! Glad that you are getting so many well-wishes! :)

EAT! said...

What a great breakfast. I would love to have that waiting for me in the fridge at 6 am to eat while I make lunches.

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