Cabbage and Potato Frittata with Bacon
This seems like a great recipe, but I wouldn't really know. It was easy and fast to make, but after one bite I realized that I no longer like eggs. Curse you, pregnancy. Jagger enjoyed it though, and I hope you do too!
Serves: 4 Prep: 15 min Cook: 30 min
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 t the pan and cook over medium-high heat, stirring occasionally, until softened, about 5 minutes. Stir in the cabbage and onion, seasonw ith 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 centre and the edges are golden-brown, about 10 minutes. Invert the frittata onto a large plate, then reinvert onto a serving platter; cut into wedges. Serve with the sour cream, bacon and scallion.