Make it Naked


Cheddar, Bacon and Potato Frittata (Gluten Free)

Grab some tissues. You’re about to hear a sad, sad story. Last weekend was my sister’s baby shower in Annapolis. I was so excited. We planned for months, and I looked for the perfect outfit equally as long. I finally found it and kept it safe in my closet for a few weeks for fear I’d ruin it before the big event. I’d look at it every day and think “I love you, new outfit.” Coral pants. Blue and white striped shirt. Awesome white wedges. Do you know how hard it is to find awesome white wedges? If you know me at all, you’ll realize what a big deal this is. Not only did I find an entire outfit that didn’t include a Nike swoosh but it had color. My wardrobe is totally 50 shades of gray. This was a breakthrough. Here it is. Love.

The baby shower was a collaborative effort. I made two frittatas, a huge batch of quinoa salad and 50 cupcakes for dessert. I cooked it all at my sister’s the night before and went to bed excited to celebrate my new nephew in my new outfit (which, btw, totally matched his nursery).

The shower started at 11am. I was supposed to be at my sister’s mother-in-law’s house by 9am. Follow me? It was a little before 9 and I packed up the car with most everything and was ready to go. I said my goodbyes and ran out the door holding a frittata in each hand. And then it happened. I went down. Hard. There I was on my hands and knees with one of the frittatas upside down and my sister’s beautiful pie plate shattered to pieces. I felt my bloody knee against the cement. Oh no. OHHH NO.

I started bawling immediately. “I tore my pants! What am I going to do?” My sister hugged me and said “It’s ok. Don’t cry. You can wear jeans.” That’s nice, but I didn’t bring jeans. I brought my men’s XXXL UVA sweatpants and this, now ripped up, perfect outfit. Told you. Sad. Tissues.

Instead of going to help set up for the shower at 9am, I went to the mall. Operation get new pants before 11am. Go! Except that mall didn’t open until 10. So I went back to shower set-up, helped a little and then returned to the mall. Operation get new pants before 11am…take two. Success! Not only did I get new pants. I got the exact same pants for less! The nice lady at The Limited felt so bad for me she gave me a discount. I changed in the dressing room and headed back to the shower. Back in time to chug some champagne, reapply make-up and pretend like nothing happened. Piece. Of. Cake. The shower ended up being perfect. We were less one frittata, but no one noticed.

Lessons learned:

  1. Read the detailed description including heel height before ordering any shoe online.
  2. Do not walk hurriedly holding two glass dishes in 4 inch heels. Actually, just don’t walk in 4 inch heels.
  3. Always bring a back up outfit.
  4. If you go shopping while bloody and crying, you get a discount.
  5. Don’t cheat and bake your frittata in a pie plate because if you make it in a metal pan, like you’re supposed to, it won’t shatter when you drop it.

I’m not even sure you can call a frittata baked in a pie plate a frittata, even though I do. Isn’t it then just a crustless quiche? Or an egg bake? A frittata is normally started on the stove top and finished in the oven. I ditched the pie plate and made a “real” one for you. Here I added potato, turkey bacon and cheddar cheese. I blended my eggs again. I’m convinced it makes them extra fluffy. This frittata is simple in that it only uses one pan. The bacon is cooked first, removed, chopped and then added back in once the potatoes and onion brown. The eggs and cheese are then added and baked slowly before the pan goes into the oven. This frittata keeps well and feeds eight, so it’s perfect for a group. Bring it to a neighbor for breakfast or take it to your next brunch, wherever you take it, wear flats.

Cheddar, Bacon and Potato Frittata

Ingredients:
4 pieces bacon (I used Applegate Farm’s organic turkey bacon)
1/2 cup chopped yellow onion
1 cup shredded potato (I used russet)
8 eggs
2 tablespoons half and half (see note 2 below)
1 cup shredded cheddar cheese
salt and pepper to taste

Directions

  1. Preheat oven to 350.
  2. In a medium, oven-safe, skillet, brown the bacon. Once crispy, set aside. Once slightly cooled, chop.
  3. Grease the same skillet and add the onion. Before adding the shredded potato, squeeze out the extra water. I did this using a paper towel. Cook the onion and potato until brown. Season with salt and pepper. Stir in bacon.
  4. Meanwhile, blend the 8 eggs and half and half. Lower heat to med-low. Pour over the potato mixture.
  5. Quickly sprinkle the cheese on the top. Using a silicon spatula, stir quickly and then let sit.
  6. Cook for about 10 minutes without stirring.
  7. When the edges start to brown and the bottom firms up, place the skillet in the oven. Bake an additional 4-5 minutes.
  8. Lastly, turn on the broiler. Watch closely and broil on high for about 2 minutes. The top should get slightly browned.
  9. Remove immediately and let cool. Slice and serve or store in refrigerator.

 Notes:

  1. I used a non-stick skillet. Be sure to really grease up your pan if it’s not non-stick.
  2. I used half and half, because that’s what I had. Use any milk or cream that you have.
  3. Don’t rush this. Use med or med-low heat and let cook slowly on the stove top. Or else you end up with this.

 


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Posted on August 6, 2012


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