I’ve been eagerly waiting for the Eggs until Dawn segment to be animated (and for the appearance of Alice), the black and white doesn’t do the food justice! And it doesn’t leave much for the imagination either. If you’re looking for recipes that will stay in permanent rotation, I daresay that this will be it. It passed my sister’s picky/unpicky tastes with the added bonus of being rather filling and delectably healthy. Furthermore, it s the perfect tool for adaptation and to salvage any vegetable that is just barely clinging onto life in your fridge and for dorm cooking as well (I presume). The richness of the frittata is offset perfectly by the balsamic vinaigrette and as if you need more convincing, it’s delicious!
Takumi Aldini’s Insalata Frittata Recipe
Frittata: Bacon (or any protein really, chicken, sausage etc), 3 eggs (and a dash of milk), capsicum (anime used red), mushrooms, ½-1 cup cheese (no judgement), potato, onion, rosemary (leftover from the Pork Roast - Just Kidding! recipe, waste not, want not!)
Whisk 2 Eggs & 1 Egg White with 1 TB Milk, Handful of Chopped Spinach & Black Pepper.
Pour into 8in Pan (lightly sprayed w EVOO).
Top with a 5-6 spoonfuls of Tomato Sauce, 2 Strips of Cooked Bacon, Crumbled & 2 TB Parmesan Cheese.
Bake on 400 degrees for about 16-18 minutes.
We made this Potato, Leek and Golden Chard Frittata mostly from the garden. It was so fresh, bright and delicious. Both my husband and I couldn’t stop saying how good it was with every single bite. There’s nothing tastier than freshly picked food. The eggs, bread, bacon and cheese are from the grocery store, but the leeks, new potatoes, Swiss chard and cherry tomatoes have been growing in our garden since winter. The cherry tomato plant is in a pot near a south facing wall. It never died all the way down, and now it’s come back to life and is giving us a few tomatoes each day. The blackberries are from our thornless blackberry vine which is three years old and has started producing lots of fruit this year. This is the biggest harvest we’ve gotten so far and the berries are so delicious. We have several pots of Swiss chard growing. It’s delicious and mild, easy to grow and very versatile. And don’t get me started on how much fun it is to grow potatoes. Because I won’t stop. It’s really fun and easy to grow potatoes. And free organic potatoes. Harvesting them is like winning a prize. Congratulations, you win potatoes.
Here’s how to make a Garden Chard Frittata:
Heat oven to 400.
Cook some bacon until crispy and set aside on paper towels. Bacon.
In a skillet, sauté sliced leeks (or shallots or onions) in a little olive oil or butter. Add diced new potatoes, about ¼ cup or 1 small potato. Cook together, season with a little salt and pepper. Once the potatoes start to soften, add washed and spun chopped Swiss chard, stems and all. Once the greens cook down, about 4 minutes, add 4 scrambled eggs, a few chopped cherry tomatoes, and your favorite grated cheese. Place in the oven until the eggs firm up and the cheese melts. Serve with crumbled bacon on top and a side of toast and fruit.