May 19, 2013

Potato Frittata

I visited a friend in Virginia and on the way back to NYC, I stopped at a Le Creuset store. Despite every instinct I had, I walked out of the store with only the one item I had intended to purchase: a 10 inch cast iron skillet from my wish list. There's a life lesson there about how you can make your own dreams come true, but this post is about eggs.

During the work week, I usually eat baked oatmeal for breakfast with Greek yogurt. With my new skillet, I knew a frittata was in my future. It was great immediately for Sunday breakfast and just as good the next day at my desk.

Ingredients & Tools
  • 6 eggs
  • 6 strips of bacon
  • 2 russett potatoes
  • 1 onion
  • 1 cup ricotta cheese
  • a "handful" of kale
  • Kosher salt
  • pepper
  • oven-safe skillet
  • saucepan

Preheat the oven to 350 degrees.

Peel, dice, and cook the potatoes.

Chop and cook the bacon. Your loved ones will immediately show up in the kitchen. "Is that bacon?"

While the bacon is cooking, prepare the eggs. Crack 6 into a large bowl. Look, no shells!

Add the ricotta cheese, some salt and pepper, and stir. Set the egg mixture aside.

Once the bacon has cooked, drain off the fat and add one chopped onion and some handfuls of kale to the skillet. Cook until the onion is translucent.

You'll want to eat it at this stage. Be patient.

Add the potatoes.

Add the eggs. Cook on the stove for 2-3 minutes while stirring gently.

Cook the frittata at 350 degrees for 15-20 minutes.

This is a hearty breakfast that made my Monday so much better.