On Sunday we had an early breakfast -- early being before noon Mass, instead of after. Yea, you laugh. Just wait until you have teenagers. Having early Sunday breakfast allowed me to make a dish that I wouldn't normally have time for at brunch, when we've just walked in the door from Mass. It took a little bit of preparation, but nothing that was too taxing with a cup of coffee in one hand.
The original recipe from Cooking Light (found here) called for cooking the frittata mixture in mini muffin pans. A few of the reviewers at myrecipe.com said they had some difficulty removing the frittata from the tins and then cleaning the tins afterward. Not being in the mood to fight with cooked egg or scrub muffin tins, I decided to cook the entire thing in a square glass pan. It took just a few minutes (maybe 10) longer, with no sticking.
The flavor was much more than I expected. The onions, bacon and potatoes definitely tasted good, and the texture was great, but I think it was the flavor of the thyme and chives that really made this dish memorable. I will definitely serve it again for breakfast, and would put it on the dinner menu as well. It was substantial, but not stick-to-your-ribs filling like sausage gravy and biscuits -- perfect for a spring or summer Sunday morning.
The original recipe stated that you can make the frittatas ahead of time and reheat them. If I were serving this dish for company, I would try that out ahead of time to make certain the eggs didn't taste leftover.
I changed the recipe slightly, which made it a little less lowfat and a little more budget-friendly.
Bacon and Potato Frittata served with Cinnamon Bun bread
Bacon and Potato Frittata
2 cup finely chopped peeled baking potato
5 bacon slices (uncooked)
1/2 c. finely chopped sweet onion
1 t. salt, divided
1/4 t. dried thyme
1/2 c. chopped green onion, divided
2 T. grated fresh Parmesan cheese
1/4 t. freshly ground black pepper
2 large egg whites, lightly beaten
6 large eggs, lightly beaten
6 T. lowfat sour cream
Preheat oven to 375°.
Place potato in a medium saucepan; cover with water.
Bring to a boil; cook 4 minutes or until almost tender.
Cook bacon in a large nonstick skillet over medium heat until crisp.
Remove bacon from pan, reserving 2 teaspoons drippings in pan.
Crumble bacon; set aside.
Add potato, onion, 1/4 teaspoon salt, and thyme to drippings in pan;
cook 8 minutes or until potato is lightly brown over medium-high heat.
Remove from heat; cool until just warm.
Combine the potato mixture, bacon, remaining 3/4 teaspoon salt,
2 tablespoons green onion, cheese, pepper, and eggs,
stirring well with a whisk.
Coat 9 x 9 glass pan (or 36 mini muffin cups)
with cooking spray.
Pour mixture into pan or divide into mini muffin tins.
Bake at 375° for 25 - 30 minutes (16 minutes for tins)
or until lightly brown.
Cool 5 minutes on a wire rack.
Cut into 9 squares.
Top each with 1/2 tablespoon sour cream
and 1/2 teaspoon chopped green onion.