I actually made this back around Memorial Day when my mother in law was visiting. Then we went to our camper for the holiday weekend and I brought my cookbook (The Complete 15-Minute Gourmet) with me to browse more recipes. Well, we went home and I left my book up there, boo hoo! I was without it until just a few weeks ago so I couldn’t post this entry.
I have the book back and am so happy because everything I have made from it so far has been fabulous. Here are the entries for the other recipes, everything was wonderful!
Pepper-Crusted Sirloin with Sangiovese-Mushroom Sauce
Grilled Chicken Salad w/Herbed Tomato Vinaigrette
I made this for a Sunday morning breakfast. It was so delicious, everyone enjoyed it, even my kids! My mother in law raved about it and wants me to make it again next time she visits :)
You can also make a mini like I did (above) for just one person. Use two eggs and just reduce the ingredients down and use a small pan. Delicious!
Bacon and Green Onion Frittata with Smoky Gouda
8 strips bacon
1/4 cup cold water
1/4 tsp salt
1/4 tsp pepper
2 tbsp unsalted butter, divided
4 green onions, thinly sliced (I only had red onion on hand, so I substituted)
1 cup finely shredded natural smoked Gouda
Cook the bacon in a large nonstick skillet, turning as needed, for 12 minutes or until crisp. Drain on paper towels. Discard the bacon drippings and crumble bacon when cool.
Lightly whisk the eggs, water, salt, and pepper in a large bowl until combined.
Melt 1 tablespoon of butter in the same skillet over medium high heat. Add the green onions, cook, stirring constantly, for 1 minute or until softened. transfer to a bowl.
Melt the remaining 1 tablespoon of butter in the same skillet. Slowly pour in the eggs. Cook, undisturbed, for 1 minute or until the frittata begins to set around the edges. Using a spatula, gently lift the edges and tilt the skillet to let any uncooked egg run down under the bottom. Continue cooking for 3 minutes or until the frittata is almost set but still moist on top.
Sprinkle the top of the frittata with the cheese, bacon, and green onions. Reduce the heat to low; cover and cook for 1 minute or until the eggs are set and the cheese is melted.
Cut the frittata into wedges and serve.