Fathers Day 2013

The Delicious Fritata 

   Of Course today is a very very special day to celebrate our Dads. For our celebration of our Father, we made a Bacon Frittata. A Frittata is an egg dish that can be made with meat or it can be a vegatarian dish. You can also add a variety of different herbs to the Frittata to produce some very wonderful bites. On the side of the Frittata we had a fruit plate consisting of red grapes and strawberries. Also on the side we had a plate of different kinds of pastries from Lucia's bakery in Uptown, Minneapolis. This meal was really good. To cap it off my dad, brother, and I had a glass of orange juice. 
     The recipe for the Frittata is further on in this post. We made a couple of modifications to the recipe. One was that we did not incorporate the potatoes and second was we used Gouda cheese in place Provolone. One thing that I love to do for my Dad, to show him how much I love him, is to cook a special meal for him. 

                     Bacon and Potato Frittata

yield: Makes 4 servings

active time: 35 minutes

total time: 35 minutes

8 large eggs

• 2 tablespoons chopped fresh basil, parsley, or tarragon
• 3 tablespoons grated parmesan
• Salt and freshly ground black pepper
• 6 slices bacon, chopped
• 1 pound potatoes, peeled and cut into 1/2-inch pieces
• 2 tablespoons olive oil, divided
• 1 small onion, or more to taste, chopped
• 2 garlic cloves, or more to taste, chopped
• 2 to 3 cups spinach or arugula, coarsely chopped
• 1/2 cup chopped roasted peppers, or to taste
• 3 ounces sliced Provolone (5 to 6 slices), optional

• Special equipment: 10-inch heavy ovenproof skillet, preferably nonstick or cast-iron; heat-proof rubber spatula

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preparation

Preheat broiler.

Whisk together eggs, basil, parmesan, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

Cook bacon in a 10-inch heavy skillet over medium heat, stirring, until crisp. Transfer bacon with a slotted spoon to a large bowl then pour off all but 2 tablespoons fat.

Add potatoes and 1/4 teaspoon each of salt and pepper to skillet, and sauté over medium-high heat until golden, about 3 minutes. Cover skillet and continue to cook over medium-low heat, stirring a few times, until potatoes are just tender, about 3 minutes more. Transfer the potatoes with a slotted spoon to bowl containing the bacon.

Add 1 tablespoon oil to skillet and sauté onion and garlic over medium-high heat until pale golden, about 4 minutes, then add spinach and sauté until just wilted.

Gently add the potatoes and bacon, the roasted peppers, and remaining tablespoon oil into onion mixture, spreading it evenly.

Pour egg mixture evenly over vegetables and cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook, covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more.

Remove lid. If using Provolone, broil frittata 5 to 7 inches from heat until set, but not browned, 1 to 2 minutes, then top with an even layer of cheese and continue to broil until browned and bubbling, 1 to 3 minutes (watch carefully).

If skipping the cheese, broil frittata until the top is lightly browned, 1 to 3 minutes (making sure it doesn't burn).

If using a nonstick skillet, slide the frittata onto a serving plate. If using a cast-iron skillet, cut and serve wedges directly from the skillet.