Frittata with Bacon and Mint

Frittata with Bacon and MintSunday morning is one morning that I really get to relax and spend some quality time with my wife and kids. It is a special morning where we typically make some pretty darn good comfort breakfast, laugh, and plan out the rest of the day before everyone heads back to school and work.  Sunday mornings are special to me. After making the kids french toast this morning, I took a few minutes to investigate my pantry. Backtracking my thoughts, I recall my coworker, Ryan, talking about a frittata that he makes. After a simple review, I thought to myself, that I kind of make frittatas for my wife, with potatos, eggs, and onion, however it comes out like an omellete style, of which, my wife really enjoys. This morning I was taking it to the frittata level, and one that is truly packed with some interesting flavors.

I started by getting a few simple ingredients together, and as I recently purchased Nueske’s bacon (after a conversation about pork with another one of my coworkers), I really wanted to use some fresh mint from my garden, and hence the bacon and mint frittata. Lets get started.

Ingredients:

  • 6 slices of your favorite bacon, cooked until crisp, set to drain any fat, then chopped
  • 1 large onion, chopped
  • 2 cups of shredded hashbrowns
  • 5 eggs
  • salt and pepper to taste
  • 1/2 cup of fresh, chopped mint
  • oil

Begin by cooking your bacon. Once the bacon is cooked to a nice crisp, roughly 10 minutes, set aside on some paper towel and let cool. With the bacon fat, add your onions and potatoes and cook until they are nice and crisp. During this time, chop the bacon, whisk the eggs, adding a pinch of salt and pepper to them, and add the mint. Mix well. Once the potato and onion mixture is nice and crisp, add them to the egg mixture and mix another time, making sure to combine all of the ingredients.

Preheat your broiler to 500 degrees. In the meantime, clean out the pan that you were cooking the onion and potato mixture in, and then reheat it on medium-high heat, and add about a tablespoon on cooking oil. Add your egg mixture to the pan, and cook for 4-7 minutes, making sure you do not mess it as it will create a nice bottom crust. Remove the pan from the stove and place it in the broiler, allowing to finish the top crust for another two minutes.

With your heating gloves on, remove the pan from the broiler, and slip it out from the pan, and onto a cutting board where you will cut into into pie shape pieces. Serve warm. Trust me on this one, the mint flavor really packs a great flavor with the onion and bacon. This one will be served throughout the year, that’s for sure.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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