Egg-xactly!

The other day Conor and I went over to Sweet Georgia P’s to pick up some fresh, organic eggs. We had so much fun catching up with Rebecca and beautiful Georgia.

We also got to say hello to the chickens and the goats, which Conor loved:

The goats got right up to say hi to my little guy. At first it startled him, but they were so sweet.

Look at those eyes! In the corner you can see Conor in awe of them. But I’m getting side-tracked. We went to pick up eggs. Sweet Georgia P’s eggs are amazing. So fresh, fluffy and the yokes are so yellow. They are delicious fried, boiled or poached and you don’t need to put anything on them.

But for dinner, I decided to make a bacon and potato frittata with salad. We love Giada’s frittatas: both her asparagus, tomato and fontina and her potato and prosciutto frittatas, but didn’t have all that I needed for those. So I decided to improvise.

Potato and Bacon Frittata

4 tablespoons olive oil
Several small red bliss potatoes chopped in cubes
1/2 onion, chopped
2 garlic cloves, minced
Salt and freshly ground black pepper
6 large eggs
1/4 cup low fat milk
1/4 cup grated Parmesan
6 pieces of turkey bacon

Directions

Heat the oil in a heavy 9 1/2-inch-diameter skillet over medium heat. Add the potato, onion, and garlic.

Season the potato mixture with salt and pepper, to taste. Saute over medium-low heat until the potato is golden and crisp on the outside, tender inside, about 7 to 10 minutes.

Preheat the broiler. Whisk the eggs, milk, Parmesan and turkey bacon in a medium bowl to blend.

Conor mixing

Stir the egg mixture into the potato mixture in the skillet. Cook over medium-low heat until the egg mixture is almost set but the top is still loose, approximately 3 minutes. Place the skillet under the broiler. Broil until the top is set and golden brown, about 4 minutes. Using a rubber spatula, loosen the frittata from skillet and slide the frittata onto a cutting board. Cut the frittata into 12 wedges. It is delicious served with a fresh tossed salad.