When someone asks me, “Where were you born?” I answer, “Boulder, Colorado – but, I never lived there.”
At 23 and pregnant with me, my parents moved from San Francisco, California to Boulder. From what I gather they did this on a whim, one of those ‘throw a dart at a map’ decisions. Shortly after I was born, they moved back to San Francisco.
A couple of weeks ago, Keith and I flew to Colorado for business. With a photo of my parents in front of their house – looking young and gorgeous – and an approximate address from my dad, we set out to find the house they lived in when I was born.
Our friend Barb snapped that photo of Keith and I. It looks like we posed for it, but the similarity to the one of my parents is accidental (if not spooky).
I didn’t live with my dad growing up. But over the past several years we’ve become good friends. He first introduced me to frittata.
My mom and I were visiting him around lunch time; I was 8 or 9 years old. I remember walking into his front door to a delicious smell. When he opened his oven and pulled out a cast iron skillet, it was filled with a softly yellow substance that puffed over the pan’s rim. I had no idea what it was.
Now frittata is a staple in our house (along with Breakfast Quiche). And why wouldn’t it be? You can toss in most any meat or vegetable. It can be served piping hot, at room temperature, or cool from the refrigerator. Breakfast? Lunch? Dinner? Check. Check. Check.
I’ve tried several frittata recipes and this is by far my favorite. The key I think, is the baking temperature. Many recipes tell you to bake a frittata at 400 degrees F or higher – this is a mistake. Try baking it at 350 degrees instead – the texture is infinitely better.
For this recipe, I tried something new for cooking the frittata fillings: potato, pepper bacon, shallots. Think of this as a bonus recipe: I lined a baking sheet with parchment paper and layered the potato first, then the pepper bacon (diced), and finished with shallots (sliced and separated into rings). I drizzled the whole pan with olive oil and baked it at 400 degrees for 20 minutes. Keith and I almost didn’t make it to the frittata with our picking at this pan of roasted goodness. (Honestly, if I hadn’t had this post in mind, I would have scooped a big helping on to two plates, fried a couple of eggs for the top, and called it good. )
Your fillings should be cooked before adding them to a frittata – a perfect way to use leftovers from your upcoming holiday meals.
Potato, Peppered Bacon, and Jack Cheese Frittata
- 10 eggs
- 1/4 cup milk
- salt and freshly ground black pepper
- 2 medium Yukon gold potatoes (or other) cooked
- 4 slices pepper bacon diced and cooked
- 2 shallots thinly sliced and separated into rounds
- 2 tablespoons olive oil (I used duck fat for this, oh baby! - Whatever oil you like.)
- 4 ounces shredded jack cheese
- Preheat oven to 350°F.
- Break the eggs into a medium bowl. Add milk and whisk until mixture is very well combined. Season to taste with salt and freshly ground black pepper. Set aside.
- Heat a 10", well seasoned, cast iron skillet over medium high heat until hot.
- Add the oil to the pan and swirl to coat. Layer potatoes, bacon, and shallots over the bottom; pour egg mixture over all. Remove from heat and sprinkle with cheese.
- Bake for 25 minutes, or until the frittata has puffed and the center is set.
- Allow to cool for 10 minutes before slicing in to wedges. Serve warm.