Did not intend to prepare this dish for this post. I actually wanted to prepare a lobster tail dish, which will be in the next post. Yours truly, went grocery shopping without first, taking an inventory of what was needed in the kitchen. So guess what happened, I ended up having more eggs and milk, than necessary. I know, I should have returned the excess, once I noticed it, but didn’t. Milk and eggs are items you don’t want sitting in your refrigerator for too long. The best solution at the time was to prepare an egg dish for sizzling flavor’s readers.
Another tip besides always remembering to take an inventory of what is needed before heading to the grocery store for large shopping is to never go grocery shopping on an empty stomach. Yep, found that out the hard way more than once. The reason, at least from my experience, is that when you are relatively hungry, you tend to buy more groceries than what is in the budget, especially if you don’t have a grocery list. In some cases you buy what you never really use or your hunger justifies why all of a sudden you need to prepare a dish your family never really eats. Sounds familiar?
Frittata is an Italian dish made with eggs, similar to a Spanish omelet. People get really creative with what is included in a frittata. For this recipe, I decided to include potatoes, turkey bacon, parsley and spinach.
• 8 large eggs
• 3 large Idaho potatoes,peeled and sliced into 1/4 inch-thick rounds
• 7 strips of smoked turkey bacon (alternatively, ham, regular bacon, cooked chopped chicken,ground
beef or any other protein of your choice, you can be creative)
• 1/2 cup half and half (alternatively, heavy cream or milk)
• 1/3 cup almond meal/flour (Optional)
• 1/2 a green bell pepper, seeded and diced
• 1/2 a firm red tomato, seeded and chopped
• 1/2 a firm yellow tomato seeded and chopped
• 1/2 medium red onion, chopped
• 1 cup chopped baby spinach
• 1 Tbsp finely chopped parsley
• 2 Tbsp canola oil (alternatively, olive or vegetable oil)
• 1 tsp ground black pepper
• 1/2 Tbsp bouillon
- Preheat oven to 375 degrees F.
- Cook turkey bacon in a skillet until crisp. Turkey bacon has less fat than pork. If the skillet is too dry while cooking the turkey bacon, add 1 tsp. canola or olive oil. Once the turkey bacon is ready, transfer to a bowl lined with paper towel.
- Boil potatoes in 2 cups water, seasoned with 1/4 tsp. salt for about 10 minutes or until potatoes are cooked but not overcooked. Strain excess water and set potatoes aside to cool.
- Heat 2 Tbsp. of canola oil in a skillet. Add onions, tomatoes, bell pepper and sauté for 1 minute, stirring intermittently. Add black pepper and 1/4 tsp. salt. Stir; add spinach and sauté for 30 seconds. Set aside to cool completely.
- Crack and whisk eggs in a bowl. Add half and half, almond flour and mix thoroughly. Chop 6 of the cooked turkey bacon set-aside earlier and add to the egg mixture. Add chicken bouillon and the cooled sauce set aside in step 4. Ensure that the sauce is completely cooled before adding to the eggs.
- Grease a round baking pan with butter, then neatly line the bottom of the greased pan with the cooked potatoes. Pour egg mixture over the assembled potatoes and bake in the oven for 45 minutes or until cooked.
- Garnish with the last turkey bacon and chopped parsley. I also prefer citrus fruit or any other piece of fruit on the side to cleanse my palate afterwards. A slice of grapefruit and water melon hearts were used in this recipe.
Enjoy this potato and turkey bacon frittata recipe…..