My sweet baby sister, Debbi, is an amazing cook! We were heading to a dear friend's daughter's wedding, and Debbi wanted to bring a frittata for the family. We didn't head to the store. We just combined what we already had. One bridesmaid commented that it was the best frittata she had ever tasted!
What you need:
3 sweet potatoes or russet potatoes, cleaned and thinly sliced
1 pound bacon, chopped
1 diced onion
8 ounces chopped mushrooms
8 ounces chopped spinach
4 finely chopped garlic cloves
8 ounces grated cheese
12 pastured eggs
1/2 cup whipping cream
Salt and pepper to taste
What you do:
Heat oven to 350º
While oven is heating, place large slab of butter in 9" X 13" baking glass and melt in oven
Once butter is melted, remove baking dish and layer potatoes on bottom of dish
Put baking dish back in oven and bake until potatoes are tender to touch with fork, about 10-15 mins.
While potatoes are cooking, put bacon in large pot and cook on medium heat
Once bacon is almost cooked crisply, add onions and mushrooms
When onions and mushrooms are tender, add spinach and garlic
In large bowl beat the eggs and add cream, salt (about 2 tsp.) and pepper
Spoon out bacon/spinach/mushrooms over the potatoes
Sprinkle grated cheese on top
Pour egg/cream mixture over everything
Place in pre-heated oven and check at 30 minutes
Cool, slice and serve with a dollop of creme fraiche (sour cream), sliced avocado and a scoop of salsa
Enjoy hot or cold!
I wrap leftovers in parchment paper (individual servings), then in plastic bags and store in the freezer. Then I heat up just what we need for a meal in our toaster oven. Quick, nutrient-rich, yummy meal!