Guess what? My academic semester is officially over!!
When the responsibilities you’ve been drowning in just vanish all at once and you don’t even know what to do…
Food photoshoots are clearly the answer.
Let’s start with this frittata. I can’t overstate how much I ADORE frittatas: They’re versatile, low-stress, perfect for leftovers, nutritious, and ridiculously yummy and satisfying. Personally I prefer them for dinner, but they also make the loveliest brunch and can really star at ANY time of day. This is just one version that I happen to be head-over-heels in love with. (For more frittata inspiration, see Ways with a Frittata.)
And while we’re on Italian food, this would be a perfect time to announce how I will be spending the first half of my summer…
Studying FOOD in ITALY.
Four weeks of study abroad featuring wine, cheese, olive oil, balsamic vinegar, smoked meat, almond and pistachio, tomato, coffee, and sea salt production, plus soooo much tasting and adventure through Sicily, Northern Italy, Tuscany, and Rome. My excitement level is dangerously high.
Look out for pictures and ALL the foodie inspiration throughout June! 🙂
Now back to frittata…
The basic formula: Sautéed mix of veggies + Steamed baby potatoes + Protein + Whisked eggs + Cheese + Spices + Special add-ins. Toss the whole thing into the oven for 11-12 minutes, and viola! Perfection every time.
So breaking down the Hawaiian Bacon Cheddar version…
- For the sautéed veggies we’ve got cremini mushrooms, yellow onion, red bell pepper, spinach, and garlic. Solid combo that works in so many dishes!
- Steamed baby potatoes…the smooth waxy golden kind chopped into bite-sized pieces. (You could also boil then chop.)
- Turkey bacon for the extra protein. Lean yet smoky and flavorful.
- Whole eggs plus extra whites to make it extra voluminous and light.
- Sharp cheddar. The bacon was asking for it.
- Spices…so this is where the “Hawaiian” part comes in. We discovered Salty Wahine Hawaiian Rub a few years ago in Maui and are now HOOKED. I almost cried when we first ran out, but then realized the beauty of the Internet and ordered more. I would HIGHLY recommend getting some, but if not, you can make a similar version with sea salt, pepper, Italian seasoning, paprika, and a pinch dried onion and garlic.
- For add-ins, chopped chives make everything better, and sliced juicy grape tomatoes baked on top bring the whole thing home.
- 148 g baby golden potatoes (about 3-4)
- 2 large eggs
- 4 egg whites
- 1 oz sharp cheddar, shredded
- 1 tsp Hawaiian rub (Salty Wahine)*
- 1/2 Tbsp chopped fresh chives
- 2 slices turkey bacon
- 1-2 Tbsp chicken broth
- 1/4 small yellow onion, roughly chopped
- 4 oz cremini mushrooms, sliced
- 1/2 red bell pepper, roughly chopped
- 1 tsp minced fresh garlic
- 1 cup baby spinach
- 3 oz grape tomatoes (about 10 small), sliced width-wise
- Preheat oven to 400º.
- Chop baby potatoes into bite-sized pieces. Steam 11 minutes (in a steamer basket over 1-2 inches boiling water in a covered saucepan). Alternatively, boil potatoes until just tender (about 15 minutes, depending on size); transfer to cutting board, then chop when cool.
- Meanwhile, crack eggs and whites into a large mixing bowl. Whisk thoroughly, until frothy. Add spices and whisk again. Stir in freshly shredded cheddar and chives.
- In a 10" skillet (greased if necessary), cook bacon over medium heat on each side until crisp; remove.
- (If not nonstick, add 1 tsp olive oil and swirl to coat.) Add a splash broth, onion, mushrooms, bell pepper, and minced garlic; stir to scrape up browned bits. Sauté 2-3 minutes, then add potatoes and gradually stir in spinach, until wilted. Turn off heat.
- Tear bacon into small pieces and sprinkle evenly over veggies. Pour in egg/cheese, then add sliced tomatoes over top.
- Transfer entire skillet to oven for about 11 minutes, until eggs are set. Use a potholder to remove skillet to cool stove. Use a spatula to slice into quarters. Makes 2 generous servings!
- *Look for Salty Wahine Hawaiian Rub online--it's worth it! As a substitute, try 1/2 tsp Italian seasoning, a pinch sea salt and pepper (to taste), and 1/8 tsp paprika