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.
BACON, TOMATO AND SCALLION FRITTATA
6 slices of bacon
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.
I made these Tomato Tulips for the birthday celebration of one of my closest friends, Stacey. I just think that this unusual appetizer is beautiful enough to double as a centerpiece. This is another idea that I snagged from Pat Duran at justapinch.com. The recipe is something of a finely blended potato-egg salad mixture. Unfortunately, I couldn’t find any long grape tomatoes, the plums were too big, so I settled on some big, fat campari tomatoes instead. Be creative. I would love to try these again with a tuna salad filling or perhaps a white cheddar pimento cheese (?).
TOMATO TULIPS ~ POTATO EGG SALAD
4 c mashed potatoes
1/3 c celery with leaves,finely chopped
1/3 c sweet pickle relish, drained well
1/3 c dairy sour cream
1/4 c mayonnaise
1/3 c onion, finely chopped
1/4 c half and half cream
2 Tbsp wine vinegar
2 tsp yellow mustard-to taste
3 large hard-boiled eggs, separate yolks from white part
green onion tops
1. Separate cooked yolks from egg whites; refrigerate yolks for later in recipe. In a large bowl, combine the first nine (9) ingredients and the chopped egg whites only.
2. Mix thoroughly to blend. Add additional mayonnaise and half and half , only if needed. Mixture should be moldable. — Spray mixing bowl lightly with cooking spray , sized just large enough to hold filling completely to the top. Place potato mixture into bowl, making sure to pack firmly. Cover and refrigerate until ready to fill the tomatoes.
3. Making tulips: Use elongated (oval shape) large grape tomatoes. Cut a tomato crosswise, but not to the very bottom. Remove the flesh out of each tomato and put some salad inside. Sprinkle a little grated egg yolk in center tops. Make the tulip stems out of green onion tops. Add some dill as greenery. Put a bow around your bouquet.