Bacon, Crimini and Potato Frittata

A few months ago, a reader requested that I post more casserole-type dishes. I typically don't make too many casseroles, but I do make a few tasty one-dish meals. Frittatas have to be my number one favorite! This frittata is light and delicious~ fluffy eggs filled with bacon, sliced mushrooms and a hint of mozzarella sit atop browned, thinly sliced potatoes for a delicious, one pan meal that is simple enough to whip up on a Sunday morning and impressive enough to serve brunch guests anytime! My favorite part about this dish is that it's so versatile; you can add just about any veggie or meat to this dish and it will be fabulous. Try thinly sliced asparagus, bacon or spinach. YUM.
Serves: 4

Ingredients:
5 eggs
1/4 cup milk or heavy cream
2 slices of cooked, crumbled bacon
6 sliced crimini or button mushrooms
1 small potato, peeled and thinly sliced
1/2 tbsp. butter
1 tbsp. olive oil
Kosher salt
black pepper
1/4 cup shredded mozzarella
1 tbsp. grated parmesan (opt.)

Assembly:
Preheat oven to 350. Melt butter and oil together in an ovenproof saute pan. Place potatoes in an even layer and brown over medium-high heat (about 3-5 minutes). Beat eggs, salt, pepper and milk/cream. Add mushrooms, bacon and cheese to the potatoes in the pan. Pour in the egg mixture. Cook 3-4 minutes on medium heat until you see that the edges are beginning to set. Transfer to the oven and cook for about 10 minutes or until the entire top of the frittata is set. Cool for a few few minutes then cut into wedges and serve.

Breakfast for Dinner: Home Fries with Eggs and Sausage

One of my favorite things is breakfast for dinner. There's just something so enjoyable about eating a good breakfast food in the evening... I make this dish when we're in the mood for something savory and crepes when we're in the mood for something sweet (my crepe recipe will be up soon, so keep watching!). This potato and egg dish is one of my favorites to serve if I've had a rough day and can be easily whipped up when you're running low on groceries.

I probably should note that most of the recipes on this blog serve 2-3 people (this doesn't include desserts). Unless otherwise noted, you can go ahead and assume that these recipes will make enough to feed two adults with a little left over for a snack later!

Home Fries:
2 small to medium sized Idaho potatoes, washed, dried and diced (skin on)
1/4 red onion, chopped
1/4 red pepper, chopped
1/4 green pepper, chopped
salt
black pepper
cayenne pepper (a good few shakes will give these potatoes a nice zip!)
paprika (a dash of this give these potatoes a little smokiness and great color)
3 tbsp. vegetable oil

Heat oil on high in a medium sized pan and add diced potatoes. Add vegetables and cook for several minutes to allow potatoes to brown on the bottom. Flip potatoes/vegetables and add spices, cooking for five or so more minutes. Stir and lower heat to low, adding a cover to the pan. Cook for approximately five minutes (this step will soften the potatoes and eliminates a parboiling step prior to adding them to the pan). Remove cover and cook 10-15 minutes on medium heat to desired crispiness.

Assembly:
Fry two eggs any way you'd like (scrambled with cheese is a yummy alternative). Typically we saute some mushrooms to sandwich between the potatoes and eggs and add shredded colby-jack cheese before topping with eggs. This dish is delicious with bacon/sausage/ham or just plain meatless. You can also incorporate bacon, sausage or ham into the dish by cooking, dicing and adding it with the cheese before topping with eggs. Yum!