Winter has finally decided to show up in Nevada. I’ve read that you burn more calories when it’s cold and I’m inclined to believe it because after working with the horses, I am cold to the bone and starving. After doing my last outside chore, blanketing the horses, I want something hearty for dinner, but I don’t want to spend a lot of time making it.
In a perfect world, I would be uber-organized and return to the house to a simmering crock pot of chili. Instead I quickly throw together a frittata and enjoy standing before the stove as the broiler heats up. A frittata made with hashbrowns and bacon is fast and easy comfort food – perfect for this disorganized mama on a chilly night.
- 4 slices bacon
- 2 tablespoons oil (or fat from frying bacon)
- 2 cups grated potatoes
- ¾ cup onion, diced
- 4 cloves garlic, minced
- 1 tablespoon parsley
- ¼ teaspoon pepper
- 8 eggs
- After grating the potatoes, squeeze out the excess moisture.
- Cook bacon in a 10″ oven safe frying pan. Pat grease off of bacon and crumble it. Pour off all of the grease except 2 tablespoons.
- Add the crumbled bacon to the eggs and beat with a whisk.
- Place potatoes, onions, garlic, parsley, and pepper. Cook over a medium high flame until the bottom side is crispy.
- Flip the potatoes and then add the egg mixture. Cook over medium-low heat until eggs are almost set, approximately 4 – 5 minutes.
- Place frying pan 4 –6 inches beneath the broiler. Broil for 2 –4 minutes or until the eggs are cooked through and beginning to brown.
- Cut into wedges and serve immediately.
For lunch or dinner I serve the frittata with a salad. For breakfast, I serve frittatas with fresh fruit.
More Fritatta Recipes:
- Asian Vegetable and Rice Frittata
- Mediterranean Garden Frittata
- Southwest Steak Frittata
- Steak and Artichoke Fritatta
- Ham and Broccoli Frittata