Bacon, eggs, potatoes, and onions, with that special RogueChef kick, what’s not to love?
Ah, morning … It’s 04:30, Madam BadWolf and the Ewok are asleep, and I am awake, thinking about reassembling my office after a proctored online exam. (All monitors but one must be uncabled, headsets and hearing aids are not allowed, etc.)
But first food, simple, filling, comforting food. I started to do a farmer’s breakfast scramble, but somewhere in the process of cutting the bacon, I fell into old habits and produced lardons. Lardon is just a french word for slab bacon sliced into matchsticks about ¼-inch thick and 1-inch long. Now I cheat, by not using slab and using thick-cut sliced bacon, thence matchstick to the thickness of the slice.
Since I’m in the mood to play with my knife work (and Madam BadWolf is not here to tell me, “You’ll cut your hand off.), I’ll go ahead and do a small dice on the potatoes and onions, so they cook up quickly.
Needless to say, this would not be a RogueChef post without alcohol or spice, so we’ll add some fresh Jalapenos washed, stemmed, and cut thinly on a bias for that special kick; these are optional.
I’ll use a flip to cook the top side of the Frittata (again, I am alone in the kitchen); If one is hesitant to take a risk on that; one can preheat the oven to 425 and bake the frittata for 10-15 minutes once the eggs start to set.
Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses, or vegetables. The word frittata is Italian and roughly translates to “fried”.
- 1/4 cup Bacon Thick cut, cut to lardons
- 1/2 ea Sweet Onion Peeled, Small Dice
- 2 ea Russet Potatoes Medium, Peeled, Small dice
- 1 cup Parmesan cheese Grated
- 2-4 ea Chili Peppers Washed, stemmed, cut on bias, TO TASTE
- Salt and Pepper To taste
- In a cast iron skillet over medium heat, render out the bacon, remove and reserve
- Add the potatoes, peppers and onions and cook until tender, ~10 minutes
- While the potatoes and onions are cooking, add the eggs, cheese, salt, and pepper to a medium-size bowl and whisk until completely combined and smooth. Do try to work as much air into the mixture as possible.
- Return the bacon to the pan, and follow with the eggs
- Constantly push the eggs from the outside of the pan to the inside, to mix and create a small curd.
- When the eggs are slightly runny on top, about 4 to 6 minutes, invert the frittata using a plate, place it back into the skillet runny side down, and finish cooking for 2 to 3 minutes.
- Serve the frittata in the skillet or on a serving platter or plate.
- Garnish with additional parmesan cheese, parsley, and rosemary.
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