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Wednesday, September 12, 2012

Breakfast Skillet





From the kitchen of One Perfect Bite...This simple frittata is great for a brunch or light supper. It's quite easy to prepare and while I suspect you already have an arsenal of recipes for dishes like this, I'm posting this one because the ingredients come together so well. I've found this dish works best if I use day old potatoes and  keep the cubes of meat and vegetables about the same size. I've settled on using a 1/2-inch dice for the potatoes and pancetta that I use in this breakfast skillet. I do want to caution you about over-salting the frittata. The pancetta and cheese are both inherently salty and I think you'll find you need less salt than might otherwise be the case. I hope you'll try this combination. I know those of you who try this breakfast skillet, will enjoy its flavor, as well as its simplicity. Here's the recipe.

Breakfast Skillet...from the kitchen of One Perfect Bite

Ingredients:

3 cups (1/2-inch) diced cooked potatoes
1 teaspoon minced garlic
1 cup (1/2-inch) diced pancetta
Freshly cracked black pepper
1 tablespoon olive oil
8 large eggs
2 tablespoons milk
1/4 cup torn basil leaves
1-1/2 cups shredded Parmesan or Asiago cheese

Directions:

1) Beat eggs in a bowl, stirring in 1/2 teaspoon salt, freshly ground pepper to taste, and milk.
2) Place a non-stick skillet over medium heat. Add olive oil and heat until oil shimmers.
3) Add pancetta to pan and cook until golden brown. Add potatoes and garlic and cook for an additional three to four minutes.
4) Stir basil into eggs and pour over contents of pan. Swirl pan to distribute eggs over filling.
5) Shake pan gently, tilting it slightly with one hand while using a spatula and your free hand to lift edges of mixture. The object is to let liquid mixture run under edges of set eggs.
6) Turn heat down to low, cover pan, and cook 4 minutes. Scatter cheese evenly over surface of eggs and cook for about 4 to 5 minutes longer, or until eggs are just set on top.
7) While eggs are cooking heat broiler to medium.
8) Place skillet under broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top.
9) Remove from heat, allow to sit in pan for 5 minutes or longer, then carefully slide out onto a platter, or, if you prefer, cut in wedges and serve from skillet. Yield: 4 servings.








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26 comments:

Coleens Recipes said...

PERFECT breakfast, it would go well with the blueberry muffins I just posted, lol. I think I'll give your breakfast skillet a try this weekend, thank you for sharing.

GLENDA CHILDERS said...

This looks delicious. I love simple meals.

Fondly,
Glenda

Martha said...

This does look good -- love the combo of pancetta, parm and potatoes!

bellini said...

It is almost breakfast time!

Kim Garceau said...

It'S super simple recipe but I'm sure it'S perfect for that sunday morning!!

Food, Fun and Life in the Charente said...

That looks delicious. I seldom have a cooked breakfast but when I do something like this would be just perfect :-) Keep well Diane

anne said...

I've not tried making it yet :P :D It looks very appetizing and simple to make ! Another must-try dish :D

From the Kitchen said...

There's always room for one more breakfast recipe. It is our favorite meal.

Best,
Bonnie

Priya said...

Absolutely inviting, fantastic food..Makes me hungry.

Noelle said...

yummmmy~!We have been eggs everyday and I have lost inspiration how to prepare it in different ways. Thanks for the recipe!

Lindalou said...

Just printed this one out. Looks perfect. I think I need to find a non-stick skillet with a metal handle. Mine are all plastic.

I think I will "pin" this too. Just so I don't lose it.

Valerie said...

Mary, this looks absolutely scrumptious! (It would go perfectly with the coffee I'm enjoying atm.) :D

Big Dude said...

I'm a big fan of breakfast skillets and plan on one when we go to breakfast in a little while. I love the ingredients you've put in yours and can almost taste it from here.

Karen (Back Road Journal) said...

Frittatas are so easy to put together and make such a comforting meal. Like that you added pancetta for extra flavor.

Duncan D. Horne - the Kuantan blogger said...

I find a lot of the time only a little salt is required.

hobby baker said...

I know I would love this! Wish I could get the rest of the family on board. Maybe I can try a smaller batch and just hoard it and nosh all day... ;)

Cindy said...

I have everything to make this for dinner tonight. My daughter just dug some yukon gold potatoes from her garden. Perfect! Thank you.

David said...

Mary, I've done a lot with fried and scrambled eggs but I've never tried doing a frittata. It looks and sounds great...so now it's on my breakfast radar! Thanks for the recipe... Take Care, Big Daddy Dave

StephenC said...

As always your food looks spectacular in your photo. We make frittatas quite often, mostly from already prepared leftovers from the fridge.

Top Cuisine avec Lavi said...

Simple and delicious! Love your blog!

Sue/the view from great island said...

This is my favorite comfort dinner---how funny that your two and three year ago posts were also frittatas! I'm off to look at more of your frittata recipes, the herb and leek version caught my eye!

Joanne said...

I love assembling frittatas out of whatever's in my fridge. This looks delicious.

Vicki Bensinger said...

Yum this sounds so good as do the other frittatas from years ago. I've never tried a spaghetti frittata - now that's unique.

Cindy said...

I made this for dinner tonight. It was delicious. Thank you!

ImSoVintage said...

Sounds delicious, Mary. Perfect for a cool fall dinner.

Carole said...

Hi there. This week's Food on Friday is all about ham. So it would be great if you linked this in. This is the link . Have a good week.

Ps I know you have probably been busy but it would be super if you followed Carole's Chatter back.

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