Thursday, June 11, 2009

Bacon, Leek, and Tomato Frittata

Eggs are just about the quickest protein you can get on the table. My kids love frittatas and think it's great when Mom makes 'em for dinner. I sneak in some veggies, and they don't mind too much, especially if I melt some cheddar or monterry jack cheese over the top...they dig right in.

In case you're wondering, a frittata is a open-faced omelet cooked in a large, non-stick skillet. If you are intimidated by regular omelets because you don't like the idea of flipping eggs over, this is the perfect recipe for you. It looks impressive, but you don't have to flip a thing :-).

You can use any combination of vegetables you like. I have leeks, grape tomatoes, baby yellow tomatoes, and yellow squash from our garden, but blanched asparagus, parboiled potatoes, scallions, green bell pepper, zucchini, or corn will work just fine. If you don't have yellow tomatoes, just use all red grape or cherries. Instead of bacon, deli ham, turkey, or turkey bacon is fine if you want to cut back on the fat.

Bacon, Leek, and Tomato Frittata

8 large eggs
2 tablespoons fresh basil, thinly sliced
Splash of milk
salt and black pepper to taste
1 teaspoon olive oil
1 cup baby yellow tomatoes
1 cup red grape or cherry tomatoes
1 medium leek, thinly sliced
5 slices bacon, cut into 1/2 inch pieces
1 cup yellow squash, diced
1 cup monterrey jack cheese

In a medium bowl/measuring cup, whisk together the eggs, basil, milk, salt and black pepper. Set aside.

Have your bacon and vegetables all ready to go. You can't chop and cook at the same time with this dish, because it goes rather quickly. Please pretend I posted a picture of the yellow squash here; I wasn't going to at first, but I needed to use it up...thanks for understanding ;-).
Are you wondering why I don't have a pic of my cut-up tomatoes?

Well hold on...I have the NEATEST trick to show you! I saw this on an episode of the Rachel Ray show and I practically squealed with delight, because I really knew it would come in handy with the millions of tomatoes I've been picking. Here's just a sampling of what we've been harvesting the past 2 weeks.

First, take two plastic deli lids...from your Chinese take-out containers, grocery store, or where ever. Place one lid right side up on your work surface.

Put however many little tomatoes will fit into the lid, on their sides.

Now, place the second lid, upside down, on top of the tomatoes.

Take one hand, and hold the lid down, gently, but firmly. Use your other hand and a nice sharp knife to cut the tomatoes in half, in between the lids.

Look...perfectly sliced tomatoes!!!

Isn't that COOL? Come on? Aren't you squealing like I was? (Okay, maybe not, but still...this trick has saved me all week :-).

Just for fun, I did some red grape tomatoes too. Put all the prepped tomatoes together in a bowl.

Heat up a 12-inch, non-stick skillet over medium heat. Make sure your skillet has an oven-proof handle. You also don't want to use a pan that is really old and beat up. Chances are the non-stick surface has worn off as well, and it would be awful to make a beautiful frittata that sticks to the pan.
When your pan is ready, toss in the bacon, and cook until it's nice and brown.

Next, add your leeks. There should be enough bacon fat in the pan to cook the leeks, but if not, then pour in the olive oil. We want to be absolutely certain the frittata will slide right out of the pan when it's done.

Continue to cook the bacon and leeks for about 4-5 minutes, then add the yellow squash.

The tomatoes go in next...just cook those a few minutes until they start to soften.

Season everything up with some salt and pepper. At this point, heat up the broiler in your oven.

Turn your heat down to medium low, and carefully pour in the eggs.

Let the eggs cook for about 5 minutes. Use a plastic spatula to gently lift the edges so any uncooked egg runs underneath.

When the top is almost set (edges are done, and top is still moist and a bit runny), sprinkle on your cheese, and pop the skillet under the broiler.

Now, I've said this before, and I'm going to tell you again...do not leave the kitchen. The broiler is SUPER hot, and the frittata needs just a few minutes under the heating element so the eggs finish setting up and the cheese melts.

Use an oven mitt to remove the frittata when it's just a little golden brown on top.

Cut into wedges and serve immediately. My hubby likes his frittata with salsa.

Coming up...more recipes using tomatoes and a little somethin' special for Father's Day. I tell you, we are so overrun with tomatoes...I'm having to cook with 'em nearly every day...otherwise, I can't keep up!

God bless your table tonight!

3 comments:

Suzie said...

If you ever start up a restaurant near where I live ... I'll be one of your best patrons!!

Ginkgo100 said...

I love fritattas... so easy, fast, and delicious! And they're "refrigerator velcro" (that means you can put all kinds of leftovers in them). My favorite ingredient is leftover pork tenderloin.

Donna-FFW said...

This fritatta looks delicious! Love the way you cut the tomatoes!!