Friday, May 20, 2005

Cabbage-and-Potato Frittata with Bacon

Cabbage-and-Potato Frittata with Bacon (Adapted from Rachael Ray)

7 large eggs
6 large egg whites
salt and fresh ground black pepper
6 bacon slices
10 ounces russet potatoes (about 2 medium), sliced into 1/2" cubes
2 carrots, sliced into 1/2" cubes
1/4 head green cabbage, cored and thinly sliced
3/4 cup chopped onion
sour cream for serving, if desired

Preheat the oven to 375 degrees.

In a large bowl, whisk together eggs and egg whites - season with 1 teaspoon salt and fresh ground black pepper to taste.

Lay bacon strips on the bottom of a large, oven-safe skillet - place over medium heat and cook until the bacon is crisp, about 5 to 8 minutes. Transfer bacon to a paper-towel lined plate and crumble when cool enough to handle.

Reserve 3 tablespoons bacon fat in the pan and discard any excess. Increase heat to medium-high and add potatoes and carrots - cook, stirring occasionally, until softened, about 5 minutes. Stir in the cabbage and onion - season with salt and pepper, then cook until browned, about 5 minutes.

Pour eggs into the vegetable mixture and quickly stir to combine. Cook until the edges begin to set, but the center is still runny, about 3 minutes. Remove from the heat and place skillet into the oven - bake until the eggs are set in the center and the edges are golden brown, about 10 to 15 minutes.

Remove from the oven and serve with crumbled bacon and dollops of sour cream, if desired.

Makes about 4 to 6 servings.

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