Sunday, June 16, 2013


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Last week I made something pretty special... BACON, but not just any bacon, this was like candy with a glaze of Maple Syrup, the raw Earthy taste of good Kentucky sippin Bourbon and then topped off with a few twists of Fresh Grated Course Black Pepper... All in all, as good as bacon is, this was even BETTER!  Best i have ever had.

It took a lot of effort, but I did save a few pieces in order to make my favorite breakfast.  I was inspired by a Classic Quiche Lorraine that I had made the week before.  This Fritatta had all the ingredients in that classic quiche (Gruyere Cheese, Bacon and Nutmeg), But I added a few extras... Namely the spinach and I swapped out standard bacon with the Bourbon/Maple/Pepper BACON!  And finally I added a few Tomato Chunks.

Sure, Leftovers... But it turned into something special!

What a GREAT breakfast these leftovers made.  The flavoring in the bacon glazed added plenty of seasoning and extra taste.  the sweetness of the tomatoes and the Earthy spinach all melded perfectly.

Like I said, one of my favorite Frittatas yet!

Of course, you remember everything I have said about Fritattas (think Italian Open faced Omelette).  In this case, a basic Italian Omelette, the Fritatta!  I have done a couple of posts on making a Fritatta... A basic, sort of Fritatta 101, and a Tomato Fritata (see the photo).  They are basically the same and I worked hard on the details so that indeed, "Anyone can cook" these if they read over those blog posts.  The Fritatta really is the easiest of all the omelette recipes to make.  No vigorous shaking (the French), no Folding (This might be an American invention, certainly popularized in American cuisine).

Well, making a Firtatta has become a way of life for me.  Aside from the two blog posts mentioned above, I stopped even looking at a recipe *they are simple, eggs, a little cream, butter for the pan and whatever extra you want to use).  The technique is important, so do take a look at the Fritatta 101 post to see what I am talking about.  I stopped asking permission to change the recipe long ago.  Mostly I make fritattas from whatever I had for dinner last night.  Fish, beef, pork, vegetables, cheese, salami... Everything but soup.

So, here's my series... Once a week for a year I am going to give you permission to try something yourself... The Whatever I had for dinner last night Fritatta!

So, what I had for dinner last night was a pound of Bacon glazed with Bourbon, Maple Sugar and Pepper!.


Here's What I Did...

4 Eggs
1 TBS Heavy Cream
1 Cup Leftover chopped Bourbon-Maple-Pepper BACON
1 cup Chopped Tomatoes
1 Cup Spinach Leaves
1/2 Cup Gruyere Cheese, grated
Large Pinch of Nutmeg

  1. Dice up the Bacon... reserve a couple of slices for a tasty garnish
  2. Preheat the oven to Broil setting
  3. In a Non Stick oven safe saute Pan, over medium high heat melt a TBS of Butter
  4. Add the Spinach leaves and saute until just wilted
  5. Whisk together 4 Eggs and a TBS of Heavy Cream (sure,milk will work)
  6. Add the Bacon, tomatoes, Cheese and Nutmeg to the spinach and saute until everything is heated
  7. Add the eggs gently over the fixins
  8. heat for 4 minutes on the stove top, until the eggs around the edge are set but the center is still jiggly wet.
  9. Move the pan to the oven and broil for 2 minutes.  Check to see if the top is set and is just starting to brown.
  10. Repeat if needed
  11. Flip the fritatta onto a preheated plate.  This may take practice, but by the time you do a couple of weeks' worth you will have it down perfect, place a plate upside down over the saute pan, hold the bottom of the plate (now n top) solidly with the palm of your hand and holding the handle of the pan, quickly and smoothly, FLIP
  12. Serve HOT and ENJOY!  Serves two.
Now, what's your idea for a
Whatever I had for dinner last night Fritatta!!!

here's my list ... SO FAR!

Fritatta #1...

 I had a rare plate of take out food, Sweet and Sour Chicken from my local Asian take out place.

Turned into a FANTASTIC Sweet and Sour Chicken Fritatta!

Fritatta #2...

I Really spiced things up with another grilling gem when I cooked up a GRILLED Curry Chicken Fritatta, balanced heat and sweet with a side of some seasonal Pineapple!

Fritatta #3

This time I actually made a CLASSIC TRUE Italian recipe with leftover potatoes and onions to create a Fried Potato, Onion and Blue Cheese  Fritatta.  Some grapes and tomato slices really made for a wonderful breakfast!

Fritatta #4

A dinner of Meatloaf and Mashed Potatoes turns into yet another delicious loaded up specialty breakfast....  The MEATLOAF FRITATTA is made with an Italian meatloaf recipe, loaded with Sofrito vegetables.  I even made up some mashed potato cakes also from the leftovers!

Fritatta #5

An indulgent dinner of a grilled steak turns into a classic BEST use of leftovers, Steak and Eggs, turns into a delicious Steak and Eggs Fritatta!  Add some tomato slices for color and sweetness and you have a "new" Classic Steak and Egg dish!

Fritatta #6

Last night we had a CAJUN NIGHT of a big pot of Beer Pineapple CAJUN New Orleans Style Jambalaya and it was FANTASTIC!

And all those spicy sweet Cajun ingredients made one heck of a wonderful Fritatta!

Fritatta #7

Last night was a rare night of take out Chinese food.  I saved a bit of Sesame Chicken to make my Fritatta.

Deliciously seasoned with Asian spices and sauces, this was one of my favorites!

Fritatta #8

Last night was a fantastic opportunity to cook with a food blogging buddy as I got Smoking lessons on a Big Green Egg.  We slow smoked a Pork Loin and I grilled some Cherry Tomatoes and Snow Peas...
Made a FANTASTIC Pork, Cherry tomato and Sugar Snap pea Fritatta!

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