Growing up, the weekends were for eggs and bacon and toast breakfasts. As we got older and we all slept in until different times, my mom started making frittatas because they were great right out of the oven and they were great a few hours later. Not only that, they made the bacon and eggs stretch out (which was becoming increasingly important with my ever-growing younger brother). Nowadays, with all of us gone from the roost, Mom’s started making this for Christmas breakfast and it’s kind of a tradition now. And, in true Mom fashion, this recipe isn’t so much a recipe as a guideline. You can throw fresh herbs, goat cheese, tomatoes…seriously whatever you want into this thing and it’s good, nay, borderline stupendous (if you can gather enough energy to be that enthused about breakfast as I am, to the dismay of my roommates and mother before their morning coffee).
So this last week I made it as a way to use the last bit of bacon and eggs and feed 4 of us for Sunday Breakfast. It’s like leftover dinner in the way that it helps you clear your fridge out. When I say ‘Everybody In” I mean it. What doesn’t go with eggs? For the cheese I used the ends of blocks of cheddar, jack and gouda. We didn’t have any onions (really?) so I used a handful of green onions, chopping up both the whites and the greens. I grabbed a handful of bacon, but this would be great without meat or with some ground sausage or ham. I used fingerling potatoes from the farmers market (the colors!) instead of russets or reds. I wish I’d had some avocado to throw in as well. Seriously anything is good in this thing. And there was enough for leftovers for a few quick breakfasts before work the next week!
Sunday “Everybody IN” Frittata
- 6 slices bacon, cut into 1/2 inch pieces (you can use fewer or more)
- 2 medium potatoes cut into 1/4 slices (I used a handful of fingerlings)
- 8 large eggs, lightly beaten
- 1/4 c milk
- 1.5 c. cheese
- 1/2 c. grated Parmesan cheese
- 1/2 c thinly sliced onion (I used 4 whole green onions)
- salt and pepper to taste
- herbs to taste (fresh rosemary is always lovely)
Preheat oven to 350 F. Using a large, nonstick skillet, cook bacon pieces until crisp. Reserving 2T of bacon drippings, drain bacon on a plate with a paper towel. Add potato slices to pan and cook over medium heat until tender and lightly browned, about 10 minutes. Season with your chosen herbs and spices. About halfway through, add in the onions and sauté them around with the potatoes.
In large bowl, beat eggs, milk, pepper, and salt until combined. Stir in the green onions if desired. When potatoes are ready, pour the egg mixture over the potatoes, pushing around the edges and bottom to make sure the egg gets in every nook and cranny. Scatter bacon and most of the cheese over the top, pushing them in a bit if necessary – these will sink a bit and get immersed in the egg mixture. Transfer the skillet to the over and bake until golden on top and set in the middle, about 20-30 minutes. Sprinkle rest of cheese on top and return the skillet to the oven for another few minutes until melted. Serve immediately.