Monday, March 1, 2010

Pesto and Potato Frittata

4 eggs
4 teaspoons milk
salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon butter
3 medium sized potatoes, chopped in a medium sized dice
half onion, chopped
1/3 cup pesto (today I used store bought, but I am excited to make this again with homemade pesto when my basil is bountiful in the garden)
two pieces bacon, cooked and chopped
two slices brick cheese cut into inch-wide strips
one small tomato, seeded and chopped
Pinch of thyme

Fry bacon, drain, crumble and set aside.  Preheat oven to 375 degrees. 

Meanwhile whisk eggs, milk, salt and pepper together until frothy and well combined, about 2 minutes.  In a medium sized skillet (be sure your skillet is nonstick AND ovenproof), combine the olive oil and butter.  When the butter is melted and bubbly add in your potatoes and onions.  Saute until lightly golden brown and a bit crisp.  

When the potatoes are done , remove about a 1/4 cup to reserve and use as garnish later.  Drizzle your pesto on top of the potatoes remaining in the pan and spread evenly over the onion, potato mixture with the back of a spoon.  Slowly pour your eggs into the skillet and let sit undisturbed until the sides begin to set.  Once set, sprinkle the tomatoes on top and place your cheese strips down, pressing gently into the eggs (they shouldn't be submerged, just combined a bit.)  Top with the thyme.  Place entire pan into the oven and bake until the eggs are set and the middle isn't jiggly.  If the cheese hasn't browned yet, but eggs are done, place under broiler for about 30 seconds, just to brown and bubble the cheese a bit.  Be sure to keep a very close eye on it. Depending on your broiler, it might not even take that long. 

Remove from oven and very carefully slide the frittata out of the pan onto a plate.  Slice, garnish with reserved bacon and crispy potatoes and serve.

"Food is not about impressing people.  It is about making them feel comfortable." ~Ina Garten

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