Sunday mornings are a great time to experiment in the kitchen. I looked around to survey the kitchen and see what I could make. There were 2 yukon gold potatoes leftover from our week and a half old CSA delivery, in addition to fresh corn that came on Friday. I thought to myself – a frittata would be perfect. I used various ingredients I had on hand and came out with a wonderful egg creation! Keep in mind, you can easily make substitutions when making this. I had bacon in the freezer and thought the combination with the potatoes and corn would go really nicely, which it did, but you can easily leave this out to make it vegetarian.
I served myself 1/4 of the frittata with a bowl of blueberries. It was a deliciously filling breakfast.
- 2 large yukon gold potatoes (315 grams)
- 1 small sweet onion
- 1 small bell pepper
- 1 ear of corn
- 2 slices nitrate free bacon
- 2 eggs
- 3 egg whites
- 1/3 cup evaporated skim milk
- 1 1/4 ounces grated parmesan
1. Preheat oven to 350 degrees. Chop potatoes into 1/4″ dice. Place in microwave safe bowl with a little water. Microwave until tender (~4-5 minutes)
2. Chop onions & bell pepper
3. Shuck corn. Wrap in damp paper towel and microwave for 3 minutes. Then slice kernels off the cob.
4. Chop 2 slices of bacon into 1/4″ slices.
5. Place 10″ skillet (no plastic) on medium-high heat. Add bacon cook until crispy.
6. Add in onion to skillet and cook until onion starts to carmelize.
7. Then add in bell pepper and continue to cook for 2-3 minutes.
8. Add potatoes to skillet and let potato crisp, approximately 2-3 minutes.
9. Add corn to skillet, season with salt & pepper.
10. Whisk 2 whole eggs plus 3 egg whites with 1/3 cup evaporated skim milk until light and frothy. Then pour over vegetables. Cook until bottom is set.
11. Top with grated parmesan cheese and place in oven. Cook until top of egg is set. You can broil it at the end to brown the cheese (I did that).
12. Slice in quarters and serve!
Serves: 4 people
238 calories, 7 grams fat (3 grams sat. fat), 31 grams carbohydrate, 3 grams fiber, 15 grams protein
Bacon does have saturated fat and should be limited, however, it adds a lot of flavor to dishes. If you would like to use bacon, choose one that is nitrate-free and center-cut (lower fat). This is the one I like to use: