Frittata is easy because its made in a skillet (oven-proof). Once it hits the oven, there is no turning or flipping. The oven does all the cooking. Although my recipe calls for potato (raw), feel free to substitute chopped, cooked potato, if you have any on hand, such as leftover from baked potato. Another easy substitution would be chopped ham instead of bacon. About 1/3 cup of sliced ham should do the trick.
When I lived in Seattle, Uncle George and Aunty Char liked to go to Cafe Casino. Cafe Casino offered cafeteria-style service with cuisine leaning towards the land of the boot. Aunty would often choose the frittata du jour. Back then, I had no idea what frittata was. Anything egg/savory/baked was labeled "quiche", thanks to three years of French class. I should have tried the frittata at Cafe Casino to see how mine compares, but I haven't been back to Seattle since 19XX, and I'm not even sure Cafe Casino is still in business. Perhaps Seattle and Hilo have more than rain in common . . . business graveyard for all but a few (Starbucks & Costco, to name a few).
|serving suggestion: a frittata wedge paired with a fresh salad|
click on recipe title for printable recipe
1 c thinly sliced raw potato (wide matchsticks)
2 tbsp butter
6 eggs, slightly beaten
6 slices bacon, cooked & crumbled
1/4 c green onion, sliced
1/4 c milk
dash of black pepper
1/2 c grated parmesan cheese
Rinse potato sticks well to remove starch. Stir-fry in a dry, non-stick pan for 10 minutes. Preheat oven to 350 degrees. Melt butter in a 10" oven-proof skillet. Combine remaining ingredients; Add potato sticks a little at a time (so egg won't cook). Pour into skillet. Bake for 20 minutes. Sprinkle with additional cheese if desired.