Wednesday, February 15, 2012

Cabbage and Potato Frittata with Bacon

I had half a head of cabbage left over from the Cabbage Pancakes I had made earlier in the week and didn't want it to go to waste, so I decided to make this frittata.  I ended up making this for lunch on Super Bowl Sunday, since my husband was going out with some friends to watch the game, and I didn't really feel like making dinner for just me and the kids.  (We had a  picnic dinner -Chinese take-out and ended up watching the other blue men....The Smurfs movie!).  This was pretty quick and easy to make, minus the peeling and chopping of the veggies.  The kids really didn't like it, except for the bacon!  There was a lot leftover so my husband and I both ended up having this for lunch a couple of days.  The frittata was still pretty hot when I added the sour cream on top, as seen in the "melty" picture below!

Cabbage and Potato Frittata with Bacon
Every Day With Rachael Ray, September 2010

10 eggs
Salt and pepper
8 slices bacon
2 baking potatoes (about 10 ounces), peeled and cut into 1/2-inch cubes
2 carrots, cut into 1/2-inch cubes
1/4 head green cabbage, cored and thinly sliced
1/2 onion, cut into 1/2-inch pieces
Sour cream, for serving
1 scallion, thinly sliced

1.Preheat the oven to 375 degrees . In a large bowl, beat the eggs with 1 teaspoon salt and 1/4 teaspoon pepper. In a large, ovenproof nonstick skillet, cook the bacon over medium-high heat until crisp, 5 to 7 minutes; drain on paper towels. Crumble the bacon. Reserve 3 tablespoons bacon fat in the pan and discard the rest.

2.Add the potatoes and carrots to the pan and cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Stir in the cabbage and onion, season with salt and pepper and cook until browned, about 5 minutes.

3.Stir the eggs into the vegetables. Cook until the edges begin to set but the center is runny, about 3 minutes. Transfer to the oven and bake until the eggs are set in the center and the edges are golden brown, about 10 minutes. Invert the frittata onto a large plate, then re invert onto a serving platter; cut into wedges. Serve with the sour cream, bacon and scallion.

Family Rating: one thumb up.

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