Bacon Jalapeño Frittata
The relegation of eggs to the sole realm of “breakfast food” (and potentially baking) is a somewhat distinctly American phenomenon. Much of the world enjoys eggs throughout the day, in a variety of dishes suitable to both casual and fine dining. Given the increasing proliferation of backyard chickens in the United States, and the resulting proliferation of available eggs, Americans would do well to consider broadening the culinary relationship.
Frittata-for-dinner is a good expansionist move. If you learn the basic concept, the variations are endless. Sauté some bacon (or pancetta or sausage, et cetera) and an onion (or leek, et cetera) and other ingredients to your liking; then add eggs to the stovetop and cook slowly for a bit, then into the oven, with cheese. Italian flavors are traditional and an easy win. But to mix things up a bit, and to demonstrate the versatility, we’ve gone with a Southwest theme below. Serve outdoors with tortillas, avocado, salsa, fresh fruit, and probably a margarita and/or bottle of wine.
Bacon Jalapeño Frittata
Serves 6 to 8
1 pound thick cut bacon
4 tablespoons butter
2 cups peeled and medium-diced russet potatoes, or diced Yukon Gold (no need to peel)
1 cup chopped yellow onion
2 tablespoons minced jalapeño pepper (optional, encouraged)
12 large eggs
4 tablespoons half and half or milk
2 teaspoons kosher salt
1 teaspoon fresh ground pepper
1/2 cup chopped chives or green onions
8 ounces baby spinach
8 ounces extra-sharp cheddar, diced, plus more grated
1 cup cherry tomatoes, halved, optional
Preheat oven to 350º F. Cut the bacon into 1-inch pieces. Cook over medium-low heat in a 12-inch, oven-proof skillet until brown and cooked through, approximately 10-12 minutes. Remove the bacon with a slotted spoon and set aside. Discard bacon fat. Return pan to heat. Add the butter, potatoes and onions. Cook, continuing on medium-low heat, tossing occasionally, until the onions start to brown and the potatoes are somewhat cooked but still firm (10-12 minutes). Add the minced jalapeño, if using, and cook for 30 seconds.
While the potatoes are cooking — in a large bowl — beat together the eggs, half and half, salt and pepper. Slowly mix in the diced cheddar cheese, chives and spinach.
After the potatoes are ready, return the bacon to pan. Pour the egg mixture over. If desired, arrange cherry tomatoes on top. Immediately place the pan in the preheated oven. Bake for 25-30 minutes or until the egg is just slightly wobbly when the pan is jiggled. Top with shredded cheddar cheese and bake for 1-2 more minutes or until melted. Remove, allow to sit for five minutes and serve.
