Tuesday, August 11, 2009

Dinner: Bacon, Cheddar, and Potato Frittata

Gorgeous in color because of the heirloom blue potatoes, farm-fresh brown eggs, and lush herbs, this frittata was my best yet. Most likely because it involved bacon and cooking the it in the same skillet after the bacon so 1T of the bacon fat served as the oil.

I found this recipe in the American's Test Kitchen Cooking for 2 2009 magazine, which is on display until September 28, 2009.

The best aspect of the recipe is how fast the frittata sets, which was about 15 minutes faster than the recipe from Animal, Vegetable, Miracle I usually use.

The one downside of this frittata--it's not as healthy as the one in AVM.

But it sure tasted better...

Let's face it. Everything is better with bacon.

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