Frittata’s are great any time of day. This one was part of a quick dinner I threw together on a night when cooking a big meal wasn’t an option. The cheese in this is a Tomme de Nena from Kenny’s Farmhouse Cheese in Barren Cty, Ky. A group of us food bloggers took a tour of his facility recently and got to taste some of the best cheeses I’ve ever had. Check out Lindsay’s summary of our field trip over at Love and Olive Oil. This tomme de nena is a relatively soft creamy cheese with a great flavor that melts easily. If you can’t find it, you can substitute a Gruyere -but it won’t be the same so go ahead an order it from Kenny’s.
Alot of people won’t admit it but I will: I love my microwave. In fact on days when when time (or energy) are in short supply, my microwave is my BFF. This frittata comes together relatively quickly because I used the microwave to cook the bacon and soften the potatoes. It took about 6 minutes to get them both done. If you don’t have time to slice a potato (which took about 45 seconds), a great cheat is to use Ore Ida O’Brien Potatoes. Thaw them in the microwave for about 1 minute. Use what ever meats you have on hand: left over ham, turkey, or chicken would all be good.
- 3 large eggs beaten
- 2 strips diced cooked bacon
- ⅓ cup thawed frozen peas
- 1 small red potato sliced thin
- ⅓ cup shredded Tomme de Nena cheese (a Gruyere will do)
- Salt and pepper
- 2 tablespoons chopped chives or parsley (optional)
- Heat oven to 375 degrees.
- Heat 7 inch skillet on medium heat.
- Add potatoes to hot skillet and sprinkle with salt and pepper. Add peas.
- Sprinkle with diced bacon and pour eggs evenly around pan.
- Top with grated cheese.
- Put skillet in oven and bake for 15 minutes. Poke eggs with toothpick. If toothpick comes out clean, eggs are ready. If not, return to oven for 5 more minutes.