Bacon, Sun Dried Tomatoes & Cheese Frittata – Reinventing Our Weekend Love

If there is one way you could put eggs to best use then that has to be this - another Italian wonder and a glorified version of basic omelettes, as I see it. There was a time when frittata would show up on our menu, every other week, especially for weekend brunch. I see absolutely no reason why I allowed it such a long gap and never tried making this for the past couple of years!

Weekday breakfast is always rushed and it is mostly cereals or bread omelette. But weekend breakfast is always thought out and thus today I made a decision to reinvent our weekend love!

Why is Frittata the best breakfast you could have?

Keeping aside all those high and low calorie debates, reason are many -

Frittata is extremely simple to make

Well, it is as easy as whisking eggs, pouring into the pan, waiting to cook and, slicing and eating it! Exactly the same way you would make an omelette.

Frittata is unbelievably versatile

So this is one dish that will equally appeal to those who keep their pantry well stocked and those who (like me) never plan their grocery shopping. Use exotic cold cuts, veggies, cheeses etc or the simplest of everyday items; you will still end up with equally delicious frittata every time. Isn’t that amazing!

Frittata is undeniably tasty 

This is a dish you can hardly get wrong, ever! Obviously you would pick your best favourites to go with eggs and that leaves no chance to mess it up. Other than the remote risk of ending up with a burnt frittata (for which you and only you must be blamed), I see no reason to not make it. Eggs are just wonderful and when made into this dish they are even better. And a well made frittata can even hold strong against pizza, pasta and what not!

Frittata is satisfyingly filling 

Again, it has all what you need to get you up and going the whole day. Definitely filling and absolutely enough for a grab before a workout or a super busy day – a slice of it and you are sorted for the day till noon.

So why wait, let’s get cooking -

YOU NEED

Eggs, 4 large, lightly beaten

Bacon bits, about ½ cup

Crushed garlic, about 2 tsp

Onion, 1 medium, finely chopped

Potato, 1, thinly sliced

Sun dried tomatoes, 2-3, sliced

Fresh cream, about 2-4 tbsp

Milk, about ¼ cup

Freshly grated pepper, 2 tsp

Cheddar cheese, 50 gm

Blue cheese, 25 gm

Salt to taste

Olive oil, 1 tbsp

Cliantro, 2 tsp, chopped

HOW TO

In a pan, fry bacon bits until crisp. Retain the dripping in the pan and remove the bits onto a paper towel.

Heat oil in the same pan and, sauté garlic and onions until onions turn translucent.

Meanwhile, in a bowl, whisk together eggs, cream, milk, pepper, cheeses and salt. Keep aside.

Once the onions are ready, add the sliced potatoes taking care not to overlap the slices. Turn the heat to low and let the potatoes and onion turn slightly crisp.

Now add sliced sun dried tomatoes, followed by the whisked egg mixture. Cover and continue cooking at low heat for 5-10 minutes, until the eggs are set and leave the sides, and the centre is still wet.

Add the bacon bits and cilantro, and again cover and cook until done.

When ready, slice and serve.