Tag Archives: bacon

Bacon, Tomato and Scallion Frittata



The BK has been travelling a lot lately, and I try to keep my pantry lean and mean when he’s gone. Unfortunately, when he returned from his latest adventure the cupboard was bare. There was nothing to do but call on my inner MacGyver. Cooking a frittata uses a bit of smoke and mirrors. This frittata is really nothing more than scrambled eggs and bacon with a little bit of something extra thrown in. It is a great chance to use up scraps of this and that and create a fantastic breakfast, brunch or quick supper. My daughter, Erin, introduced me to the idea of using mustard, either dry or prepared, when cooking with eggs. Just a little bit steps up the flavor without overpowering the palate. However, the scallions were the absolute star of this dish. There was a wonderful savory flavor that permeated every bite and left you wanting more hours later.

(4-6 Servings)
6 slices of bacon
7 eggs
1/4 c. milk
1 t. Dijon mustard
1 c. tomato, seeded and chopped
3 large scallions, thinly sliced
1 c. shredded cheddar (split 3/4 & 1/4)
3 large scallions, thinly sliced
salt & pepper, to taste
1. Preheat oven to 350F.
2. Cook bacon in a large skillet until almost crisp. Remove, drain and break into pieces; set aside.
3. Drain bacon grease, reserving 2 T. of drippings in skillet. Heat reserved bacon drippings over medium heat; add scallions and tomatoes. Cook until the tomatoes are softened.
4. Combine eggs, milk, mustard, salt & pepper; and whisk until blended.
5. Reduce heat under skillet to medium-low, and add the egg mixture, bacon and 3/4 c. cheddar. Stir until just mixed.
6. Cook until eggs are firm on the bottom, about 5 minutes. Top frittata with the remaining 1/4 c. shredded cheese, and place in preheated oven until cheese is melted and eggs are completely firm, about 10 minutes.



Brussels Sprouts ~ Sherry Bacon Cream Sauce

Unfortunately, not everyone likes Brussels sprouts. The sprouts in this recipe (from allrecipes) are placed in a brine for an hour prior to cooking. This reduced the bitterness and seemed to produce beautiful, crispy little cabbages. Timing is everything in this recipe. You will have about 10 minutes from the time that you add the garlic until the Brussels sprouts should be added to the cream sauce. If your sauce gets ahead of you, remove it from the stove top momentarily prior to adding the garlic, sherry, and cream.
(4 Servings)
1 tablespoon salt
1 pound Brussels sprouts, trimmed and halved lengthwise
2 tablespoons olive oil
sea salt and freshly ground black pepper, to taste
4 slices bacon, chopped

1 shallot, chopped

7 cremini mushrooms, chopped
2 cloves garlic, minced
1/4 cup cream sherry
1/2 cup heavy cream
1. Put Brussels sprouts in a bowl and cover with water. Dissolve salt in water and soak for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.
2. Preheat oven to 475 F. Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until just beginning to brown at the edges, 5 to 8 minutes
3. Put the Brussels sprouts, cut sides down, onto a baking sheet, and bake in the preheated oven until the sprouts are browned, about 15 minutes.
4. Reduce heat to medium; stir in the shallot and mushrooms, then cook until the shallots turn translucent, about 5 more minutes. Sprinkle in the garlic, and cook 1 minute, then stir in the sherry and cream until well combined. Bring the mixture to a boil, and stir until reduced by half. The thickened sauce should coat the back of a spoon.
5. Transfer the browned sprouts to the sauce, toss to coat, and season to taste with salt and black pepper.