Thursday, November 3, 2011

A Frittata Recipe

I'm always looking for dishes the whole family will like.  I think this might be a winner.  It is an adaptation of Williams-Sonoma's Lodge Brunch Frittata, using bacon/pancetta instead of sausage and omitting the green onions, mushrooms and peppers.
3 cups crustless brioche cubes (1" cubes)
10 eggs
1/4 cup half-and-half
salt and pepper to taste
6 oz cheddar cheese, but into 1/4" cubes
8 oz thick bacon or pancetta
2 yellow onions, finely chopped
  1. Preheat oven to 350 degrees F.
  2. Place bread cubes on baking sheet and toast in oven until lightly golden, about 15 minutes.
  3. Let cool in large bowl.
  4. Whisk eggs, half-and-half, salt and pepper.  Gently fold in brioche and cheese cubes.  Cover with plastic wrap and refrigerate 1 hour.
  5. Chop bacon/pancetta into 1/4 inch pieces and cook over medium-high heat in large pan until fat is rendered.  Transfer to paper-towel covered plate to drain.
  6. Drain all but 1 tbsp of bacon fat from pan.  Add chopped onion to pan and cook, stirring occasionally, until caramelized, about 10-15 minutes.
  7. Poor egg mixture into pan, stir to evenly distribute eggs and onions. Cover with pan lid.  Cook until beginning to set, about 4-6 minutes.
  8. Uncover pan, run spatula around edge of frittata and flip onto a large plate.  Then flip back into pan with bottom side up.  Cook, covered, another 4-6 minutes. 
  9. Slide frittata onto cutting board.  Let rest for about 5 minutes.  Then slice and serve.

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