In The Kitchen: Bacon Sage Frittata

April 23, 2017

It’s hard to say exactly when our obsession with frittatas began (I’m sure stumbling upon this gorgeous quiche pan from Art Effect had something to do with it…)

A person is holding a plate that says quiche me baby one more time

Maybe it was when we realized that eggs weren’t just for breakfast. Between the timeless “brinner” (breakfast for dinner) and the popular “brunch” that has caught on like wildfire over the past few years, everyone is looking for ways to get this protein powerhouse into their meals. And we are no exception over here.

The hard part to swallow is that with popularity comes price. We know that eggs are cheap, and yet time and time again we fall victim to paying $19 for an eggs benedict because it features the latest superfood or fancy herb we can’t pronounce.

But we’re here to rescue you.

This frittata combines the best of the best: bacon, fresh herbs, roasted vegetables, and the optional cheesy indulgence. The flavors that develop in this recipe are so rich you won’t even miss that store-bought quiche crust. So next time your friends are trying to convince you to go to a $30 bottomless brunch, tell them to bring over the mimosas and that you’ve got the food covered.

Ingredients

6 Eggs
1 package of bacon (six-eight strips)
1 Leek, rinsed and chopped
Butternut squash, cubed (Trader Joe’s sells a great 12 oz package!)
Trader Joe’s Everyday Seasoning
Sage (three leaves, chopped)
Optional: shredded Parmesan cheese

Start by roasting the cubed butternut squash in the oven at 425 degrees for 40 minutes. Before placing the diced squash in the oven (either on a greased baking sheet or in a cast iron skillet), toss the it in whatever oil you have on hand (we used avocado oil) plus salt, pepper and Trader Joe’s Everyday Seasoning. Make sure to stir the squash halfway through cooking time and season again.

Once the squash is roasted and out of the oven, bring the heat down to 350. It’s bacon time! Place your strips of bacon on a baking sheet lined with aluminum foil and place in the oven for 15 minutes. Remember, the bacon doesn’t have to be very crispy now because it will cook more once in the frittata.

Take the prepared bacon off the sheet and sprinkle the tray with the chopped leeks (yes, right onto the grease!) You want to cook the leeks in the bacon grease to amplify the flavor. Season again with salt and pepper before you place the tray back in the oven. Cook the leeks in the oven at 350 for 20 minutes.

All your prepared ingredients are now ready to go: roasted squash, caramelized leeks, cooked bacon, and chopped sage.

Finally, prepare the eggs. Whisk six whole eggs in a bowl and season with a pinch of salt and pepper. Once the eggs are ready, add in the other prepared ingredients.

Into the pan it goes! Grab a pie tin, quiche pan, or 9×9 glass cookware, and add your egg mixture in.

Optional: stir in some shredded Parmesan cheese for even more satiety.

Bring the oven down to 325 degrees and place the frittata in the oven. Cook for 25 minutes and check on the frittata. Remember: don’t overcook it! As long as it is no longer liquid in the middle you are good to take it out. The frittata will continue to cook as it cools in its pan.

PS did you know that many Reside Living buildings grow herbs in their outdoor spaces for residents to have access to? We’re not saying that having endless access to fresh herbs is life-changing, but…

A potted plant with lots of green leaves is sitting in front of a wooden wall.

And there you have it!

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Chicago skyline at dusk featuring the John Hancock Center towering over dense city buildings and the Lake Michigan shore.

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