Saturday mornings are my favorite time of the week, mostly because the boy and I have settled in to a peaceful routine. We wake up leisurely with no alarm clock, read magazines in bed (as someone who must read tons of screenplays for a living, this is my ultimate treat), then head downstairs for breakfast. It’s the end of the week after days of dinners and most likely dinner parties, but before any grocery store or farmer’s market stock-ups, so we’ve started a habit of making a big ass omelet or frittata with whatever’s left in our fridge and cupboard.
We boil water for tea – for him – and coffee – for me – and chop up whatever we can find. This week I had a small onion that was starting to look sad and wrinkly and bunch of rosemary and garlic roasted potatoes leftover from Thursday’s dinner, so I was inspired to fill this frittata with equally herby and hearty flavor. Feel free to substitute any veggies, meats or cheeses you’ve got on hand. Here is this past Saturday’s amazing earthy frittata:
1 slice bacon, diced
1 small yellow onion, diced
4 medium size crimini mushrooms, diced
1/3 cup already cooked potatoes, diced in about a ½ inch cube
1 tbsp chopped basil
1 tsp chopped thyme
½ cup milk or cream (We had whipping cream leftover from a dessert the night before. Indulgent yes, but whatever; we’re also using egg whites. It evens out, right?)
1 tsp baking powder
8 egg whites
Preheat oven to 400 degrees.
Start browning the bacon in a medium sized frying pan. As the bacon starts to render, toss in the onions and cook until softened. Add mushroom and potatoes and cook a couple more minutes until the mushrooms start to soften and the potatoes start to brown.
Meanwhile, in a mixing bowl, create a sluice of the milk and baking powder. Whisk until you’ve eliminated all lumps. Add the egg whites, herbs and salt and pepper to taste and whisk until combined.
Pour the egg white mixture over the veggies in the pan and carefully place in oven for 10-15 minutes. Frittata is done when the top is firm and starting to brown. Slide frittata onto plate, or just serve right from frying pan.
Enjoy the fluffy warm dish with fresh breeze from an open window and a cute boy next to you. Do the dishes later; it’s time to relax.