October 5, 2008

Foolproof Breakfast Frittata

AKA Oakley's Famous Breakfast Skillet.

A Sunday favorite born out of pure laziness to clean too many pans for making breakfast. I scoured the web back in the days to look for a one-skillet option. Many variations later, I now have this frittata down solid.

Everything is adjustable to your liking to pretty much use this as your guide and go forth on your own, Egg Master! :)

Oakley's Egg and Potato Breakfast Frittata

This recipe can feed from 2-4 people. I usually do 4 eggs for 2 of us, but 6 eggs will feed 4 people easy.

You will need: 4 strips of bacon (or any breakfast meat you like), half a bag of frozen Potato O'Brien (cubed potatoes with peppers and onions), 4-6 eggs, shredded cheddar cheese, mik/cream/broth and seasonings.

In a cast iron skillet or oven-proof regular one over medium heat, fry up 4 strips of bacon however you'd like i.e. chop them up first and fry, or fry in strips and chop 'em later. I do the latter to save on washing the cutting board and knife. If you don't do bacon, cook up whatever breakfast meat you'd like here. Crumble that and set aside.

Meanwhile, mix together 4-6 eggs (see above), a splash of milk/cream/broth, a pinch each of salt, pepper, onion powder, and garlic powder. If you like some heat like us, throw in a pinch of cayenne too. Whisk and set aside.

Take the bacon out of the skillet when done cooking and save the fat to cook the rest. (Or if you want to go a little healthy, you can drain the fat and use olive oil.) If it doesn't look like it has enough fat to fry the Potato O'Brien, add a few drizzles of olive oil.

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Turn on your broiler.

Break up a bag of Potato O'Brien and put about half a bag into the hot pan. Spread the potato out in a single layer. Sprinkle with Seasoning Salt, a bit of ground pepper, a pinch of garlic powder, and cayenne pepper if you'd like. Stir. Let the potato cooks for a while before you stir and spread again so the little cubes will brown and the onions caramelized nicely. Stir it up a few more times.

Once the potato is, say, 50% browned, pour the egg mixture into the pan and turn the heat to low. Mix the potato and the eggs, scraping off the bottom of the pan, and let it sit until the egg is starting to set. It's important that it's still a little runny.

Sprinkle 2 handfuls of shredded cheddar cheese on top, and then the crumbled bacon. Put the skillet in the broiler.

Check in a few minutes until the cheese is browned. Take out the skillet. Rest for a few minutes. Slice and serve.

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