It’s time for the Secret Recipe Club’s Group D reveal!
This month I was assigned Rene’s blog The Adventures of an Epic Baker.Rene is a collage student and self-taught cook, who works full time and is studying to become an accountant. Busy girl! As I was browsing through her blog, I knew I had found the recipe I was going to make as soon as I seen it. Her Potato Frittata. We love breakfast in my house and when I seen her dish had ingredients I usually have on hand all the time, I bookmarked it and made it the very next day.
I picked a winner to. It made a tasty and filling meal that my whole family enjoyed. I did make a few adaptions. I omitted the canola oil and butter, used whole milk instead of heavy cream and used parsley instead of the dill and chives, since I normally don’t have those herbs in my pantry. I loved the fact that it used a cast iron skillet too, one of my favorite cooking tools.
For more information on the Secret Recipe Club, including a list of participating bloggers, featured recipes from members, and instructions on how to join visit the Secret Recipe Club website!
Check out my previous Secret Recipe Club posts: English Muffin Bread, Breaded Pork Tenderloin Sandwich, Fresh Strawberry Pie with Shortbread Crust, Cherry Delight Breakfast Cake, Sweet Potato Crepes, Peanut Butter Popcorn, Peanut Butter Banana Muffins, Corn Chowder, Apple Cinnamon Oatmeal Cookies
4-6 slices of nitrate free bacon
1 small yellow onion, chopped
4 large russet potatoes, peeled and cut into 1/8-inch thick slices
salt and pepper to taste
7 large eggs
1 teaspoon dried parsley
2 Tablespoons milk
Preheat oven to 400 degrees.
Cook bacon till slightly crispy in a cast iron pan.
Place bacon slices on a paper towel lined plate and set aside. (Once the bacon has cooled, tear into pieces)
Drain off all but two tablespoons of the bacon grease. (Reserve the extra bacon grease, you'll be using it later on in the recipe)
Add the onions to the pan and cook over medium heat until caramelized, about 8-10 minutes.
Pour 1/4 cup of water into the pan to deglaze it, scraping up any brown bits from the bottom of the pan. Cook, stirring ocasionally until the water evaporates, about 5 minutes.
Place the potato slices onto a baking sheet. Pour the onions over the potatoes, then drizzle with 3 tablespoons of the reserved bacon grease. Season with salt and pepper and toss with your hands to coat the potatoes evenly.
Cover the pan with aluminum foil and bake for 25 to 30 minutes or until the potatoes are tender.
Remove the potatoes from the oven and set aside to cool for 15 minutes. Reduce oven temprature to 350 degrees.
Whisk the eggs, bacon, parsley and milk together. Season with salt and pepper.
Place the cast iron pan which has been liberally greased with some of the reserved bacon grease into the oven to heat for about 5 minutes.
Remove from oven and make sure the grease coats the sides of the pan along with the bottom.
Place the cooked potatoes into the pan. Pour the egg mixture evenly over the potatoes.
Cover the skillet with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes.
Slice and serve directly from the skillet.
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