Just in time for the weekend!
I saw this recipe and chose it for my special lady friend's birthday party. She is pregnant and very into breakfast foods right now. My inspiration was a recipe from the Williams Sonoma catalog, I just adapted it to accommodate on large skillet instead of a frittata pan.
Prep time - night before 45-50 minutes/day of 15 minutes
The night before :
Preheat the oven to 400
In a bowl stir 1 Tbs. of olive oil over 6-8 Yukon Gold potatoes and season with salt and cracked pepper
Transfer potatoes to a cookie sheet
Bake in the oven at 400, for 30 mins - let cool for 30 mins and refrigerate
When the potatoes come out of the oven, place one package of bacon in the over for 8-10 minutes, do not cook all the way. Drain immediately and let it cool 10 minutes.
While the potatoes are cooking, chop 1/4 a cup of chives, cover a refrigerate.
Shred 1 block of sharp cheddar cheese, cover and refrigerate.
The morning of your breakfast/brunch:
Preheat your over to 475
Reserve cheese, chives and bacon for the top of your frittata.
Mix 8-10 eggs in a bowl with remaining amounts of cheddar cheese, chives and add 2 Tbs. of sour cream, salt and pepper, to taste (your normal amount).
Slice the potatoes into thick chunks/1 inch dice
Heat them in a large skillet over medium heat with a turn of EVOO for 3-5 minutes or desired crispiness.
Add 3-4 slices of bacon, chopped, to the pan and heat an additional 2 minutes.
Add your egg mixture and lift egg away from edges for 2 minutes over medium heat
Reduce your heat slightly and cook mixture another four minutes
Place entire skillet in the oven, checking at 8 minutes
Continue to cook another 4-6 minutes - the top should barely begin to brown
Remove from oven and top with reserved cheddar, chives and bacon
I cut the frittata into wedges and served with raspberry parfait, pastries and mimosas!! YUM! Happy Brunching!!
Other ideas: frittata w/ spinach, mushroom and sausage . . . I'll report back!
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