Tuesday, April 7, 2009

Bacon Cheddar Birthday Frittata

Although I advocate baking vegan,  sometimes a full on indulgence is a very good thing! My roommate is not very into sweets, so for his birthday my friend Abbe and I decided to make him a bacon cheddar frittata! Although this was my first time making both bacon and a frittata, it turned out to be quite a success! Both savory and fluffy, this egg-based dish will hopefully hit the spot whenever my roommate pines for something delicious. 

Happy frittata-ing!


Bacon Cheddar Frittata
serves many!

1 dozen eggs

1/2 cup whole milk

1/2 a red onion

4 baby yukon potatoes 

1 package of bacon

1/4 cup cooking oil

6 tablespoons butter

2 cups shredded cheddar cheese, plus more for sprinkling on top

1 1/2 tablespoon sea salt to taste

1 tablespoon pepper


Grease a casserole dish VERY well with cooking spray and butter. 

Heat the oil and 3 tablespoons butter on medium high heat in a large skillet. Place bacon strips in the oil and fry until golden brown and crispy on the edges. Remember to flip them during the cooking process so they are evenly browned. Remove strips with a spoon and let drain on paper towels. 

Crack all of the 12 eggs into a large bowl. Whisk in the milk and add the cheddar. Whisk all the ingredients together until well blended. Add salt and pepper to the mixture. 

Pour out some of the bacon oil, and add the remaining butter. Chop the onions and potatoes into bite-size pieces and add to the skillet. Saute for about 15 minutes, or until the potatoes have browned and crispy edges. 

Add the potato-onion mixture to the egg mixture. And then pour everything into the casserole dish. Place dish into a 350 degree oven. Bake for around 30 minutes, until the cheese is golden brown and the egg has set. 

Serve while still hot!

No comments:

Post a Comment