Mesmerizing Potato And Turkey Bacon Frittata Recipe. Did not intend to prepare this turkey dish for this post.
Yours truly went grocery shopping without first taking an inventory of what was needed in the kitchen. So guess what happened? I ended up having more eggs, milk, potato and turkey than necessary. I know I should have returned the excess once I noticed it, but I didn’t. Milk and eggs are items you don’t want sitting in your refrigerator for too long. The best solution at the time was to prepare an egg dish for sizzling flavor readers.
Another tip besides always remembering to take an inventory of what is needed before heading to the grocery store for large shopping is to never go grocery shopping on an empty stomach.
Yep, found that out the hard way more than once. The reason, at least from my experience, is that when you are relatively hungry, you tend to buy more groceries than what is in the budget, especially if you don’t have a grocery list. In some cases, you buy what you never really use, or your hunger justifies why all of a sudden you need to prepare a dish your family never really eats. Sounds familiar?
Frittata is an Italian dish made with eggs, similar to a Spanish omelet. People get really creative with what is included in a frittata. For this Potato And Turkey Bacon Frittata Recipe, I decided to include potatoes, turkey bacon, parsley, and spinach.
Mesmerizing Potato And Turkey Bacon Frittata Recipe
- 8 large egg
- 3 large russet potatoes - peeled and sliced into 1/4 inch-thick rounds
- ½ cup milk - alternatively, heavy cream or milk
- ⅓ cup almond flour - optional
- ½ medium green pepper (green capsicum) - seeded and diced
- ½ medium tomato - seeded and chopped
- ½ medium red onion - chopped
- 1 cup baby spinach - chopped
- 1 tablespoon parsley - finely chopped
- 2 tablespoons canola oil - alternatively, olive or vegetable oil
- 1 teaspoon ground black pepper
- ½ tablespoon beef stock (beef broth or beef bouillon)
- 1 pinch salt
- Preheat the oven to 375°F.
- Cook turkey bacon in a skillet until crisp. Turkey bacon has less fat than pork. If the skillet is too dry while cooking the turkey bacon, add 1 teaspoon of canola or olive oil. Once the turkey bacon is ready, transfer to a bowl lined with a paper towel.
- Boil potatoes in 2 cups of water, seasoned with 1/4 teaspoon. Salt for about 10 minutes or until potatoes are cooked but not overcooked. Strain excess water and set potatoes aside to cool.
- Heat 2 tablespoons of canola oil in a skillet. Add onions, tomatoes, and bell pepper and sauté for 1 minute, stirring intermittently. Add black pepper and 1/4 teaspoon salt. Stir; add spinach and sauté for 30 seconds. Set aside to cool completely.
- Crack and whisk eggs in a bowl. Add half-and-half, almond flour and mix thoroughly. Mince 6 of the cooked turkey bacon set aside earlier and add to the egg mixture. Add chicken bouillon and the cooled sauce set aside in step 4. Ensure that the sauce is completely cooled before adding it to the eggs.
- Grease a round baking pan with butter, then neatly line the bottom of the greased pan with the cooked potatoes. Pour egg mixture over the assembled potatoes and bake in the oven for 45 minutes or until cooked.
- Garnish with the last turkey bacon and chopped parsley. I also prefer citrus fruit or any other piece of fruit on the side to cleanse my palate afterward. A slice of grapefruit and watermelon are good for this recipe.