Tuesday, March 19, 2013

Bacon Tomato Frittata and a "Peace" of Toast

  • 7 large eggs
  • 6 fresh basil leaves, julienned
  • 5 strips of crisp bacon, crumbled
  • 2 vine ripe tomatoes, cut into 1/4" slices
  • 1 C whole milk ricotta cheese
  • 1/3 C heavy cream (or half and half, but I find the cream adds a rich decadent character)
  • 1/4 C Parmesan cheese
  • 1/2 t garlic powder
  • 1/4 t red and black pepper blend (found in the spice aisle at the grocery store)
  • 1/4 t salt

See Step Six

  1. Preheat oven to 375 degrees.
  2. Whisk together cream and eggs until smooth.
  3. Stir in remaining ingredients (reserve the tomato slices) until well combined.
  4. Grease a large oven proof skillet with butter or cooking spray.
  5. Add mixture to pan.
  6. Place tomato slices along the inside perimeter of the pan and cover.
  7. Bake on the middle rack of oven for 40-45 minutes (in researching frittata recipes, I found that many call for 450 degrees for 20 minutes;  however, in creating my recipe, I found the frittata loses moisture when cooked higher and faster).
  8. Insert a toothpick in the center of the frittata and make sure it comes out dry.
  9. Remove pan from the oven and allow to cool for at least 10 minutes.
  10. Carefully run a butter knife along the circumference of the pan and then gently run a spatula around the bottom to release the frittata from the pan.
  11. Place a large cutting board or plate on top of the pan and flip.
  12. Remove pan.
  13. Place serving dish atop the fritatta and flip again.
  14. Serve with a whole grain toast cut into a fun kid-friendly shape (they never eat the crust anyway) and a piece of fruit.  It is breakfast for dinner in a whole new way!