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Country French Frittata

February 7, 2012

by Elizabeth

Breakfast meals with potatoes always seem so overly involved. There is just no way I’m going to drag myself out of bed and boil potatoes and then peel/chop/grate them before I can even begin assembling the main dish. It’s breakfast after all, and if you’re anything like me you are typically starving within 15 minutes of waking up, which leaves little room for things like thirty minutes of prep work and patience.

After Christmas my mom and I wanted to make a breakfast hash (not featured here because I burned the chorizo…) and I was trying to figure out how I could sleep in and still incorporate the pesky potatoes. She pointed out that we could just microwave them and be done with it in three minutes flat. Right. Of course. Why have I never thought of that? It certainly doesn’t matter how the potatoes get to the cooked stage if you’re just going to throw them in some bacon grease to crisp them right up. This little trick saves loads of time, especially handy for when you are starving. Now I feel like an entirely new world of brunch à la maison has been opened up to me. All thanks to Mom and the microwave.

Country French Frittata, adapted from Ina Garten

Serves 1 for a stand-alone meal, or two if you’re serving something else with breakfast. Easily doubled and cooked in a 10 inch skillet.

*Ina calls this an omelet…although I’m pretty sure it’s more like a frittata since it’s baked in the oven, and not finished on the stove top. Regardless, it doesn’t involve mad shaking of the pan à la Julia Child, so no complaints from me.

2 slices bacon, cut into lardons
1/2 cup diced new potatoes (about 2)
Kosher salt and black pepper
1/2 tablespoon butter
3 eggs
2 tablespoons milk
1/4 cup grated Gruyere cheese
1 tablespoon minced green onions or chives

Preheat oven to 375˙. Prick potatoes with a fork, then place potatoes in the microwave for 2 minutes. Dice into 1/2 inch cubes.

In an 8 inch oven-safe skillet, fry the bacon until crisp over medium heat. Remove with a slotted spoon and drain all but 1/2 tablespoon of grease. (If you’re really lazy like me, you can cook the bacon in the microwave and just start the potatoes off with 1/2 tablespoon of olive oil.) Add the potatoes and sprinkle with a dash of salt and pepper. Fry for about 5-7 minutes, until golden brown and crispy. Remove with a slotted spoon. Drain off any remaining grease.

Beat eggs with milk, season with 1/4 teaspoon of salt and pepper. Melt the butter in the same skillet over low heat. Add eggs, then drop in the bacon and potatoes. Top with grated cheese and chives. Place skillet in the oven and bake for 6 – 8 minutes, until eggs are just set.

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