Easy. That’s what I need when it’s 5 o’clock and I’ve completely forgotten that I have to feed a family. There’s no time to defrost and there’s no time to break out a thousand pots and pans. In moments like these I turn to eggs. Scrambled, fried, boiled, in a salad or a bowl of soup — it’s certainly a superfood.
The other night, after a very long day of working on a recipe project for a client, I realized that I completely neglected to feed everyone. Don’t judge! You can’t tell me this hasn’t happened to you as well! I’ll admit even though my job is food, I sometimes forget to cook for my main clients — my family. So, after the whining and threats settled, I crisped up some potatoes, threw some eggs in a pan, and made a very simple frittata complete with an arugula dijon salad.
Dinner was saved and in 30 minutes we were chowing down on the patio with a nice glass of wine and milk for the kid. Easy and simple, this savory Bacon and Potato Frittata with Dijon Arugula is a delicious throw-together dinner! Cheers friends.
Easy and simple, this savory Bacon and Potato Frittata with Dijon Arugula is a delicious throw-together dinner!
- 5 slices bacon
- 1 medium russet potato, diced
- 10 eggs
- 1/2 cup parmesan cheese, grated
- 1 tablespoon parsley chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon Champagne or white wine vinegar
- 1 teaspoon Dijon mustard
- Pinch salt and fresh ground black pepper
- 1/4 cup extra virgin olive oil
- 8 ounces arugula
- Preheat oven to 400°F.
- In a 10-inch non-stick and oven-proof skillet, cook bacon over medium-high heat until cooked through and crisp; about 3 minutes a side. Remove to a paper towel to drain. Reserve the drippings in the skillet.
- Add diced potatoes to the skillet and cook, stirring frequently, until golden and crisp; about 10 minutes. Season with a pinch of salt.
- While the potatoes are cooking, whisk eggs in a large bowl. Add cheese, parsley, salt, and pepper; stir to combine.
- Once the potatoes are finished reduce heat to medium-low. Crumble and add the bacon to the potatoes. There should be enough remaining bacon drippings to keep the frittata from sticking to the pan but if you feel that the amount of oil is lacking you may add a teaspoon or two of grapeseed or canola oil and swirl around the edges of the skillet. Poor the egg mixture over the bacon and potatoes and lightly stir to incorporate. Remove from heat and transfer to the oven.
- Bake for 15 to 20 minutes until the frittata has slightly puffed up and a toothpick inserted in the middle comes out clean.
- While the frittata is baking, create the vinaigrette. In a large bowl, whisk to combine vinegar, mustard, salt, and pepper. While whisking, add the olive oil. Whisk until combined and smooth. Add arugula and toss to coat.
- When the frittata is finished, run a knife around the edges of the skillet and gently slide the frittata to a carving board or serving plate. Slice and serve with Dijon Arugula Salad.
by Meredith Steele