Whenever our friends’ hens go on a laying binge, we happily purchase their overflow! A standard supermarket egg, organic or not, cannot compete with the color and taste of an egg that is only a day or two old. Making a frittata is a perfect way to showcase those extra-special farm-fresh eggs. This is a recipe I had saved from an old issue of Cooking Light magazine.
Hearty O’Brien Frittata
Adapted from Cooking Light magazine (Kat B.’s modifications noted in italics)
- 1 cup diced peeled baking potato
- ½ cup shredded, low-fat cheddar cheese (divided)
- 4 egg whites, lightly beaten (couldn’t let those farm-fresh babies go to waste – Kat B. used four full eggs rather than 4 whites and a yolk!)
- 1 egg yolk, lightly beaten
- 2 teaspoon reduced calorie margarine (Kat B. says real butter makes things better!)
- ½ cup diced red onion
- ½ cup diced bell pepper (green or red)
- ½ cup diced Canadian bacon (or ham)
- 2 garlic cloves, minced (Kat B. believes double the garlic never hurt anyone!)
- ¼ cup fat-free sour cream
- Place potato in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender; drain.
- Preheat oven to 450°F.
- Combine ¼ cup cheese, egg whites and egg yolk in a bowl (or the 4 whole eggs if making Kat B.’s version); stir well. Set aside.
- Melt margarine (Kat B. says butter) in non-stick skillet over medium heat. Add potato, onion, bell pepper, bacon and garlic; sauté 5 minutes.
- Stir in egg mixture; spread evenly in bottom of skillet. Cook over medium-low heat for 5 minutes or until almost set.
- Wrap handle of skillet with foil; place skillet in oven, and bake at 450°F for 5 minutes or until set. Sprinkle with remaining ¼ cup cheese. Bake an additional minute, or until cheese melts. Top each serving with sour cream.
I doubled the recipe when I made the frittata in the photo — Isn’t that color beautiful?! Bon Appétit!