Inspired by Green Kitchen Stories’ Frittata Two Ways Post I went forth and made up today’s recipe using blue and white potatoes grown on our farm, along with sweet potato, York Farm Bacon and Eggs from Sherry Eddy. You could use any kind of veggie; next on my list to try are mushrooms, cauliflower, winter squash, and green beans. The smoked bacon really added a nice flavor. Save the bacon grease in a small container in the fridge to use next time you are cooking vegetables. I love caramelizing onions in bacon grease. If you can’t find smoked bacon or are a vegetarian, a flavored tempeh or sautéed mushrooms would be a good substitution.
Potatoes – two handfuls (I used blue and white)
1 sweet potato
3 Tbsp. coconut oil or lard + more for greasing the baking dish
1-3 tsp. dried thyme
2 tsp. dried rosemary
3 tsp. dried sage
4-5 slices bacon (or flavored tempeh or mushrooms)
salt and pepper to taste
1. Turn oven on to 425F.
2. Peel (or scrub the outsides of) the potatoes and roughly chop.
3. Grease the inside of the baking dish you’d like to use. I used lard on a 8″ x 10″ glass baking dish.
4. Melt the coconut oil and toss over the potatoes. Sprinkle with salt and pepper.
5. Roast in the oven for 15-20 minutes, until they are soft. At the same time roast the bacon in the oven, I use a small broiler pan so the lard will fall through the cracks and I can save the lard later for another use. Keep an eye on the bacon – you don’t want it to turn black, so you may need to pull it out before the vegetables are done.
6. Chop up the bacon once it is cool enough to touch.
7. Break 8 eggs into a bowl and add the herbs. Whisk to combine.
8. Take the vegetables from the oven and put into greased baking dish. Mix with bacon. Pour the egg mixture over the top. Give one final seasoning of salt and pepper. Reduce the heat in the oven to 350F. Bake in the oven for 15-20 minutes, until the eggs are set. Bon appétit!