My last post was in August. Wowwww. Is there anyone still out there?! I didn’t stop cooking or anything, I just haven’t had the time I’d like to have to dedicate to blogging my recipes and working on my food photography. I started a master’s program in mid-August and the semester just wrapped up three weeks ago. (My goodness time does know how to fly.) I finished the semester with a 4.0 and my inner perfectionist has been doing a little cheer dance ever since my final grades were posted. (You can see my school-self in action at tianvetter.com.) To be blunt, that sh*t is haaarrrrrddd. Especially with a toddler pulling on your leg wanting you to play Megablocks and read BabyLit books. I’ve rewarded myself by making some mighty fine meals and dishes and I can’t wait to post all of the amazing recipes. If you’re still out there dear readers, I hope you enjoy what I have in store. I only have a few weeks before I have to hit the books again…
This frittata recipe comes from my all-time favorite blogger-turned-cookbook-writer, Deb Perelman. She posts her delectable recipes over at SmittenKitchen.com. I made this frittata the morning after I stayed up really late to finish my last final assignment for the semester (I even turned that sucker in two days early!) and it really hit the spot! I followed Deb’s recipe pretty closely, but instead of using a cast-iron skillet (it’s on my list of things to buy), I used a basic 9-inch baking dish. There are tons and tons of ingredients you can toss into a frittata, but all of these ones tasted divine together. The salt from the bacon and the feta cheese…oh my. Oh and for anyone wondering what scallions are…think green onions.
Potato Frittata with Feta and Scallions
Yield 6 servings
Recipe (slightly adapted) from the amazing Deb Perelman in her "Smitten Kitchen Cookbook"
- 3 tablespoons olive oil
- 1 3/4 pounds baby gold potatoes, quartered
- 1/2 teaspoon salt, plus more for roasting potatoes
- 1/4 teaspoon black pepper
- 1/4 pound bacon, thick cut, cut crosswise into 1/4 inch matchsticks
- 1 bunch scallions (about 5 green onions), thinly sliced
- 4 ounce crumbled feta cheese
- 6 large eggs
- 2 tablespoons milk
- Preheat your oven to 400 degrees.
- Coat a roasting pan or baking tray with a generous amount of oil.
- Season the potatoes with salt and pepper, pile them in the prepared pan, and roast them for 30 minutes.
- *While the potatoes are roasting, cook the bacon in a well-seasoned, 9-inch cast-iron skillet until it’s crisp. Remove the bacon with a slotted spoon or tongs (leaving the bacon drippings in the pan) and drain it on a few paper towels.
- Add an additional tablespoon of oil to the bacon drippings and reheat the skillet over medium heat. Fully coat the skillet by swirling the oil and drippings around the skilelt and up the sides.
- Once the potatoes have finished roasting (it’s okay if they’re not fully done after 30 minutes because they’ll keep cooking with the eggs), pour them into the oiled skillet.
- Scatter the bacon, scallions, and feta over the potatoes.
- Whisk the eggs with the milk, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper in a medium bowl, then pour it all over the potato mixture.
- Cover the skillet with foil and bake it for 20 minutes. Remove the foil and bake it for an additional 10 to 15 minutes or until it’s puffed at the edges and firm in the center (you can check the center with a toothpick).
- Serve right from the skillet!