Saturday, March 31, 2007

The egg that was loved...?

I used to really hate eggs. I thought they were gross, icky, nasty and only fit for making cakes and cookies. As a child I would never eat them in any shape or form. My dad loves to make omelets for breakfast on the weekend, and he would always ask me if I'd like an omelet- NO THANKS! Eggs are so versatile, so common the world over, and yet I just can't stand the smell of an egg cooked all by its lonesome, with nothing else to hide that taste.
But a couple of years ago I started to reform my view of eggs, gradually but nonetheless still reformed. I still won't eat an egg all by itself, be it fried, scrambled, boiled, or poached, but if you disguise the egg with enough fillings, I will love it! I mean truly, there has to be a considerable amount of other stuff in my egg besides the egg, otherwise no thanks, but hey at least it's a start.
When I saw Eating Out Loud was starting a new food event called Food Fight, I said what fun! The theme for this first Food Fight is eggs, so needless to say, I was going to have to use one of my well disguised egg recipes in which eggs were still the feature of the dish. So like I said, over the last couple of years I have started to come to terms with eggs, and this is one of my favorite ways to disguise them.


Maria’s Potato, Bacon, & Spinach Frittata

First, fry in a large skillet:
½ cup bacon, chopped (use more or less if you like)

Once the bacon is nicely browned, allow bacon to drain on a paper towel on a plate. Dispose of bacon grease.

In the skillet that you fried the bacon in, after you get rid of the bacon grease, add:
2 Tbl oil
to the pan and heat it back up.

Add and fry till soft a brown:
2 medium sized potatoes, chopped into smaller pieces

As the potatoes start to brown, add in:
1 red onion, chopped

Once potatoes are thoroughly cooked through, add the bacon back into the skillet. Also add:
1 cup frozen spinach

While the bacon and vegetables fry, prepare the egg mixture. In a medium mixing bowl, combine:
6 eggs
3 Tbl milk
sea salt
fresh ground pepper
1 tsp basil leaves, dry
½ tsp oregano, dry
1 tsp garlic powder

After all of the vegetables and bacon in the skillet are cooked though, sprinkle on top:
1 cup grated cheddar cheese

Preheat oven to 400°F. Then pour egg mixture over top of cheese and veggie/bacon mixture. Continue to cook over stove top heat for 5 minutes, and then transfer the whole skillet to the preheated oven. Bake for 30 minutes or until firm and no longer runny in the middle.




Potatoes, bacon, spinach, and onions.



Eggs poured on top of the cheese.



In the oven we go!



'T' is for tasty and time to eat!


3 comments:

Allen of EOL said...

I'm so glad to see that you're coming to terms with eggs :-) This dish looks fantastic -- when the round-up is published you'll see that I also made an egg dish in an iron skillet. Thanks for your submission!

Susan in Italy said...

God that looks fantastic. It's the pizza-with-everything-on-it of omlets!

Haley said...

We would like to feature this recipe on our blog. Please email haleyglasco@gmail.com if interested. Thanks :)

Haley

http://blog.keyingredient.com/