Loaded Baked “Frittato”

20190324_195942-1This is a combo between a loaded baked potato and a frittata. Get it? GET IT? For whatever reason, adding the eggs converted this from a slightly guilty starch + bacon + cheese + sour cream to a totally acceptable dinner. Go figure. Fortunately, it tasted so amazing that it doesn’t really matter either way.

The details:

Jump to recipe

Thought process:

I guess I’m on an egg kick… As stated, this recipe relies on my tenet COMBINE, in that it takes one dish and layers on the flavors of another to produce a whole new recipe. In this case, it’s taking a loaded baked potato and turning it on its head by presenting it in an unexpected way. I think this is a great way to make a crowd-pleasing recipe because the flavors are familiar but the final dish is still new and exciting. To make it even more exciting, I added some apple, which is not a common baked potato topping, but goes very well with cheddar cheese according to The Flavor Bible. I thought it would add some nice acidity and sweetness, as well as crunchy texture.

20190324_194624Frittatas – Frittatas are just baked omelets. Anything you would imagine putting in an omelet (and more) can go into a frittata. I actually think they’re easier to make than omelets and are good for serving a crowd. The frittata base is from the Joy of Cooking. The base RATIO is 2 cups of filling per 3 eggs.  (I happened to have egg whites in my fridge, so I decided to use those, substituting 2 egg whites per egg. You could do all eggs or all whites, whatever you prefer.) Make sure that all the filling ingredients are cooked and cooled ahead of time. They won’t have time to cook through in the frittata, and you don’t want to add hot ingredients to raw eggs or they’ll scramble.

Asparagus – Asparagus is the young stem of a flowering plant. It grows sticking up out of the ground – if you’ve never seen them growing, they’re actually quite ridiculous looking, as each stalk grows separately. As a shoot, the part closest to the ground is woodier than the part closest to the sun. You always want to trim off the woody part before cooking your asparagus as it is very unpleasant to eat. To figure out how much to cut off, I take a single stalk of asparagus, hold it by each end and slowly bend it. It will break at approximately the location where the stalk becomes tender. I then use this stalk as a measuring stick to cut the remaining stalks. Also, don’t forget to wash your asparagus – they can be very gritty!

Below, the recipe:

Loaded Baked Frittato
3 servings

  • 1/2 pound potatoes (baking or roasting), peeled and diced into 1/4 inch cubes
  • 1/4 pound asparagus, trimmed
  • 1/2 pound bacon
  • 1/2 Tbsp + 1 tsp extra virgin olive oil
  • 1/4 tsp + 1/8 tsp kosher salt
  • ground black pepper
  • 1/4 apple (I used Gala), diced
  • 3/4 cup grated cheddar cheese
  • 4 eggs and 4 egg whites
  • 2 Tbsp grated parmesan cheese
  • 1/4 tsp ground mustard
  • 1 tsp thyme
  • 1/4 cup sour cream
  • 1 Tbsp minced chives
  1. Preheat the oven to 400°F
  2. Toss the potatoes with 1/2 Tbsp oil, 1/4 tsp salt, pinch pepper
  3. Arrange in a single layer on a baking sheet and roast for 1 hour until softened and slightly browned. Remove to a plate to cool.
  4. Toss the asparagus with 1 tsp oil, 1/8 tsp salt, pinch pepper
  5. Arrange in a single layer on a baking sheet and roast for 30 min until charred, then cut into 1 inch pieces and cool.
  6. Turn oven down to 350°F
  7. Heat a large skillet over medium and cook the bacon until moderately well cooked
  8. Remove the bacon to a paper towel lined plate with a slotted spoon. Roughly chop once cool.
  9. Pour the bacon grease into a container and reserve
  10. In a large bowl, beat eggs
  11. Mix in potatoes, asparagus, apples, bacon, 1/2 cup cheddar, and ground mustard with a spatula
  12. In a new 10 inch nonstick skillet with an oven proof handle or a cast iron pan (or clean the one used for bacon very well), add 1.5 Tbsp reserved bacon grease (try not to get any sediment) and heat over medium. Swirl to coat sides of pan
  13. Pour egg mixture into pan and cook until outer edges appear set
  14. Sprinkle on remaining cheddar, parmesan, and thyme
  15. Transfer to the oven and bake until the top is set, about 10 minutes
  16. In a small bowl, stir together sour cream and chives to serve with frittata

Rating:

5/5 stars.  5 stars
This was surprisingly great. With the sour cream and chive topping, it really did taste just like a loaded baked potato!

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