Well the 3 cities + 3 kitchens adventure is underway! My daughters and I have made our first recipe from the book One Pan Two Plates and it was a success. We made a delicious Winter Frittata with Escarole, Bacon and Feta Cheese-yum! This frittata recipe is fool proof to make and it's also perfect for using up leftover veggies you might have in your fridge. The frittata pictured above is the one I made with only one modification on the recipe. I used broccoli rabe instead of the escarole because I had it on hand. Oh and one other slight change...I added more bacon only because, well, you know it's bacon why not?
I loved hearing the girls share their stories on making it as well. We had many group text messages and emails with pictures and insights into this simple yet scrumptious dish. So fun.
Let's see what the girls thought of the frittata. Hannah take it away.
"I made this with a couple of good friends and it was divine. We were blown away about how simple and yummy this dish was. Since there were 3 of us, we added some more potatoes and bacon. Plus added a couple of handfuls of arugula which added a nice spice. I love how versatile this recipe is since you can add a bunch of different ingredients. Definitely a repeat!" -h
Nice job Hannah. Now let's see what Lauren thought.
“I had no doubt as to what recipe I would start this adventure with-Winter Frittata. It was the weekend after New Year’s and my husband and I were fairly exhausted from the festivities. A cozy, easy, one pot dish was the perfect thing to have Saturday morning. I tend to also be drawn to dishes requiring ingredients or techniques I’ve never tried before. Often this is to the disappointment of my husband, who tends to be a creature of habit when it comes to food. It also means I don’t repeat dishes he loves as often as he would like (But I’ve done it before! Where is the fun in this? How else will we expand our palettes?). In this case, I’ve never cooked with escarole. Also, bacon, Everyone loves everything cooked in bacon. I encountered only one misstep and that was that I failed to purchase an onion. Despite my efforts to go to the grocery store with a comprehensive list of ingredients in hand for fear of public freak-outs (oh, it’s happened), I regularly miss one or two things each time. It’s almost as though my husband knows that my forgetfulness is inevitable, because by chance he grabbed an extra shallot at the store. I happen to love shallots, so it served as a welcome substitute. Other than that, the dish went off without a hitch and per Shannon’s assurances made for excellent leftovers the next day.”-l
Great job girls! It looks so good I think I might make it again this weekend. I love the idea of having it for breakfast Lauren, great idea!
Be sure and stay tuned for the next recipe in our adventure. And now without any further ado here is the recipe:
- 6 large eggs
- 2 Tbsp. milk or water
- Salt and freshly ground black pepper
- pinch of freshly grated nutmeg
- 4 slices of bacon
- 1 small yellow onion, thinly sliced
- 1 Tbsp. olive oil
- 3 new potatoes, scrubbed and cut into 1/4 inch dice
- 4 or 5 handfuls washed and torn escarole or other bitter leafy greens
- 1 garlic clove, minced
- 1/2 cup crumbled feta cheese
Preheat the broiler with the rack in the second position from the top. In a medium bowl, whisk together the eggs, milk and 1/2 tsp. salt along with a few grinds of black pepper and the nutmeg. Heat a 12 inch ovenproof skillet over medium high heat and add the bacon. Cook until browned and crispy on both sides, 5-7 minutes total. Transfer to paper towels to drain. When it's cool, crumble the bacon and set aside. Add the onion to the hot bacon fat and saute until it softens, about 2 minutes. If there isn't enough fat in the pan, go ahead and add the olive oil. Add the potatoes and sprinkle of salt and pepper and saute, stirring every now and then, until the potatoes are tender, about 4 minutes. Add the escarole by the handful and cook until it wilts, adding more handfuls as there is room in the pan. Add the garlic and another sprinkle of salt and pepper and cook until the escarole is tender, about 2 minutes.
spread the filling evenly over the bottom of the pan and scatter the crumbled bacon and feta over the top. Pour the eggs evenly over the vegetables and reduce the heat to low. Cover the pan and cook for 2 minutes, then remove the lid and transfer the pan to the broiler. Broil the frittata until the top is lightly browned and the eggs have firmed up in the center, about 4 minutes. To test, press the center of the frittata lightly with your finger. If it feels frim it's done.
Remove the frittata from the oven and let it rest for 3 minutes on a wire rack on the countertop to continue to firm up before cutting into wedges. It will be puffy when it comes out of the oven but will deflate and become firmer as it cools. Serve the frittata hot or at room temperature.
Recipe by Carla Snyder- One Pan Two Plates