"Whatever this is called, I love this stuff" says my 11 year old.
Words that you don't hear often from a child, unless of course you recognize the sophisticated palate beaming from this particular child.
Could a mom really be so lucky, or is this arugula and bacon frittata just that magical?
Maybe I did wave my magic wand and sprinkle a little fairy dust if you go by my husband's review {with a mouth still full, I might add!},
Words that you don't hear often from a child, unless of course you recognize the sophisticated palate beaming from this particular child.
Could a mom really be so lucky, or is this arugula and bacon frittata just that magical?
Maybe I did wave my magic wand and sprinkle a little fairy dust if you go by my husband's review {with a mouth still full, I might add!},
"This is like a cloud....an egg flavored cloud stuffed with bacon."
A perfectly unpretenious meal with a starring role from freshly picked arugula first thing in the morning out of my garden, with a cameo of course from some succulent, maple infused bacon.
"The Art of Breakfast for Dinner"
...coming soon to a theater near you ;)
Enjoy!
Ingredients for Arugula & Bacon Frittata
2-3 Tablespoons Pure Maple Syrup
4 Large Slices Uncooked Bacon
1 Cup Arugula {packed well in measuring cup}
1/4 Cup Mascarpone Cheese
1/4 Cup Grated Parmesan Cheese
1/4 Cup Grated Jarslberg Cheese
1 Tbsp Chives, chopped
1/4 Cup Flat Leaf Italian Parsley, chopped
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Fresh Ground Pepper
1/4 Teaspoon Fresh Ground Nutmeg
6 Whole Organic Eggs
4 Organic Egg Whites
1/2 Cup Heavy Cream
Directions
In a large bowl, whisk together eggs, egg whites, heavy cream and mascarpone cheese until smooth. Stir in all remaining ingredients, including cooked bacon pieces.
Spray a 9" deep-dish pie pan, or an 8"x8" square baking dish with non-stick cooking spray. Pour frittata mixture into prepared dish. Bake until top of frittata is golden-brown, and center comes out solid yet moist {not liquidy} when poked with a toothpick; about 35-40 minutes.
Serve immediately while warm, or let cool completely and refrigerator up to 3 days.
Serves 4-6
A perfectly unpretenious meal with a starring role from freshly picked arugula first thing in the morning out of my garden, with a cameo of course from some succulent, maple infused bacon.
"The Art of Breakfast for Dinner"
...coming soon to a theater near you ;)
Enjoy!
●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●
Preheat oven to 400 degrees.
Brush maple syrup over both sides of bacon and place on a microwave-safe plate. Cook in microwave until bacon is crisp, about 3-4 minutes. Let cool and then use a knife to chop bacon into 1/4" pieces.
In a large bowl, whisk together eggs, egg whites, heavy cream and mascarpone cheese until smooth. Stir in all remaining ingredients, including cooked bacon pieces.
Spray a 9" deep-dish pie pan, or an 8"x8" square baking dish with non-stick cooking spray. Pour frittata mixture into prepared dish. Bake until top of frittata is golden-brown, and center comes out solid yet moist {not liquidy} when poked with a toothpick; about 35-40 minutes.
Serve immediately while warm, or let cool completely and refrigerator up to 3 days.
Serves 4-6
