Frittata
A semi-classic, eggs, bacon, potatoes, and onions, with the roguechef kick
Ingredients
- 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
Instructions
- 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.
Notes
Note on lardons:
Lardon is just a fancy word for slab bacon sliced into matchsticks (there's some debate as to appropriate dimensions, but about¼-inch thick, 1-inch long seems to be a sweet spot)
Nutrition
Calories: 162kcalCarbohydrates: 1gProtein: 11gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 27mgSodium: 499mgPotassium: 64mgFiber: 0.1gSugar: 0.4gVitamin A: 333IUVitamin C: 0.2mgCalcium: 297mgIron: 0.3mg
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