Kitchen Wench

• 10 eggs
• 4 slices of bacon, cut into 1″ pieces
• 1 medium onion, chopped
• 2 small Yukon gold potatos, chopped into 1″ cubes
• 2 cloves of garlic, thinly sliced
• 1/4 cup milk
• 1/3 cup finely grated aged cheddar cheese
• 1 teaspoon Penzey’s Country French or other French herb seasoning
• 1/4 cup plain bread crumbs
• Salt, pepper to taste

1. Preheat oven to 375 F.
2. Cook bacon over medium heat in either a 10″ cast iron or non-stick skillet. When bacon is crisp, remove from pan and allow to drain on paper towels.
3. Pour off all but 2 tbsp of bacon fat from pan. Add onions, garlic, and potatoes and cook until onions are translucent and potatoes have softened. (Add more bacon fat if needed.)
4. Break eggs into a large bowl. Add milk, salt, pepper, and herbs. Whisk until yolks and whites are well combined. Stir in grated cheese.
5. If your pan is oven safe: After potatoes and onions have softened, stir bacon bits back in. Pour egg mixture into the pan and cook until the sides of frittata have started to set, 8-10 minutes. Once sides have set, place pan in the oven to continue cooking.
6. If your pan is NOT oven safe: After potatoes and onions have softened, pour them into a 10″ greased baking dish. Add bacon bits and pour egg mixture on top. Place dish in the center of your oven. You will need to increase the baking time 5-10 minutes.
7. Bake frittata until top is set but the middle is still runny - approximately 10-12 minutes. Open oven and sprinkle breadcrumb mixture on top of frittata. Continue baking until puffed and browned on top, another 10-12 minutes.
8. Slide a butter knife around the edges to loosen. Cut and serve. I paired this frittata with a salad of mixed greens, tomatoes, cucumbers, and cornichons in a red wine vinegarette. (Add some of the pickle vinegar for an extra kick.)

A note on cookware: Cast iron skillets are great for this sort of thing, but are verboten for folks (like me) that have a glass top range. They will scratch the surface. Non-stick cookware is a good alternative and makes removing the frittata very easy. However, not all non-stick cookware is oven safe. Check the manufacturer’s information first. I use a Calphalon non-stick pan and it is oven safe to 450 F.