Milhafre
Sat, Apr-03-04, 13:17
Creamy breakfast frittata
We often make a frittata for breakfast on the weekends for a bit of a treat. Today, we were low on eggs, so I upped the cream to increase volume. It turned out almost like a light custard, really delicate and delicious
Preheat oven to 375F-ish.
4 slices bacon
4 eggs
¼ cup (60 ml) heavy cream
2 tablespoons (30 ml) prepared pesto
1 small onion, chopped
4 slices pickled jalapeño, minced
1.5 oz. (40g) shredded cheese
salt to taste
Fry bacon in a 10”, oven-safe non-stick skillet. While it is cooking, thoroughly mix eggs, cream, pesto and salt in a bowl. Set bacon aside when crispy and pour off most fat, leaving about a tablespoon in the pan. Sauté onion in remaining fat over medium-low heat until soft and slightly golden, adding minced jalapeño a few seconds before removing from heat. Pour onion mixture into a small bowl to cool slightly before adding to egg mixture, but put pan back on low heat to keep it hot. Stir onion mixture into egg mixture, and crumble the bacon into it. Pour it back into the pan, making sure ingredients are spread evenly, but do not stir up. Let it cook for 3 minutes over medium-low heat without stirring or touching it. After 3 minutes, sprinkle top with shredded cheese and put into oven for 5 minutes, or until the center is just set. Do not let it brown. Remove from oven (be careful: handle will be hot!) and slide onto serving plate. Cut into wedges.
Serves 2. Per serving:
427 calories
35g fat (72%)
6g carb – 1g fiber = 5g EEC (6%)
22g protein (22%)
We often make a frittata for breakfast on the weekends for a bit of a treat. Today, we were low on eggs, so I upped the cream to increase volume. It turned out almost like a light custard, really delicate and delicious
Preheat oven to 375F-ish.
4 slices bacon
4 eggs
¼ cup (60 ml) heavy cream
2 tablespoons (30 ml) prepared pesto
1 small onion, chopped
4 slices pickled jalapeño, minced
1.5 oz. (40g) shredded cheese
salt to taste
Fry bacon in a 10”, oven-safe non-stick skillet. While it is cooking, thoroughly mix eggs, cream, pesto and salt in a bowl. Set bacon aside when crispy and pour off most fat, leaving about a tablespoon in the pan. Sauté onion in remaining fat over medium-low heat until soft and slightly golden, adding minced jalapeño a few seconds before removing from heat. Pour onion mixture into a small bowl to cool slightly before adding to egg mixture, but put pan back on low heat to keep it hot. Stir onion mixture into egg mixture, and crumble the bacon into it. Pour it back into the pan, making sure ingredients are spread evenly, but do not stir up. Let it cook for 3 minutes over medium-low heat without stirring or touching it. After 3 minutes, sprinkle top with shredded cheese and put into oven for 5 minutes, or until the center is just set. Do not let it brown. Remove from oven (be careful: handle will be hot!) and slide onto serving plate. Cut into wedges.
Serves 2. Per serving:
427 calories
35g fat (72%)
6g carb – 1g fiber = 5g EEC (6%)
22g protein (22%)