Happy to Color Outside the Lines!

Typically when I make a frittata, I stick to my standard combination. Potato, spinach and cheese.

However, when I saw that my fave farm had arugula at last week’s farmer’s market, I had an idea.

Initially, I just figured I would sub the spinach for arugula, but figured I had better consult my friend Brigitte over at 365 Days of Radical Self Transformation and ask what she thought. She’s an amazing chef, and I knew she’d have the right advice for me.

She told me to add bacon.

Now that’s a real friend.

She also suggested tomato, which sounds amazing, but I knew no one in my family would eat it. If you don’t have the “Eww That’s Gross” crew at your house, add the tomato. B knows what she’s talking about.

One pan, little prep, 20 minutes, tons of flavor. Can’t beat that!

Start with your ingredients:

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4-6 small red potatoes, sliced very thin. I used Irish Reds from my CSA box. They sort of define what a potato should taste like for me. Mine were the size of a golf ball, roughly. If yours are larger, use 3-4 potatoes.

6 organic eggs, beaten with 1/3 cup whole milk or half and half

1/2 cup cheese of your choice. I used mozz because its what I had. Something sharp would have been nicer.

2 strips of [preferably nitrate free, uncured] bacon, chopped

About 1/2 cups arugula, chopped coarsely

2-3 tbsp refined coconut oil

Salt, pepper, and garlic powder to taste

In a skillet (or fancy frittata pan if you have one), *almost* cook the bacon. Once the bacon is almost completely cooked, add the oil and  the potatoes. Sautee for a minute or two, then top with a lid and leave for about ten minutes, stirring occasionally, until tender. If you overcook the bacon before adding potatoes, it will burn at this point. Cook until just about done…it will crisp up with the potatoes.

frittata2

 

 

Once potatoes are tender, add your arugula. Toss until wilted:

frittata3

 

Now, add your egg and milk (or half and half) mixture and sprinkle with cheese:

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Top with a lid, and cook for 8-10 minutes over loooow heat until the egg sets up.

Serve warm with toast, fresh fruit, coffee, or whatever you like!

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I love this meal because while it’s typically a breakfast food, it makes and AMAZING dinner too. Being that I am restricting potatoes as much as my will power lets me right now, this tasted like a real treat to me. Potatoes AND bacon? In the same dish? Yeah, that was workin’ for me.

Add in the spicy arugula and creamy cheese and I was in heaven. So, so delicious.

I noticed that my CSA is starting to offer more greens  this week (helloooo fallll!!) and I’m going to have to experiment with those as well.

The “Eww That’s Gross” crew will just have to deal. 😉

 

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