Thursday, September 3, 2009

Waffles and Frittata

This is one of my favorite breakfasts. The waffles are so light and have just the right egg flavor. The frittata never lasts long if I take it for potluck breakfasts.

3 large eggs, separated
1 1/2 cups milk
1/2 cup vegetable oil
1 tsp vanilla
1 cup flour
2 tsp baking powder
1 tbs sugar
1/2 tsp salt

1. Preheat your waffle iron.
2. In a large mixing bowl, beat the egg yolks, milk, oil, and vanilla with an electric mixer until thoroughly mixed.
3. Add the flour, baking powder, sugar and salt. Beat until just smooth.
4. In a small bowl, beat the egg whites with an electric mixer on high until stiff peaks form.
With a rubber spatula, gently fold the beaten egg whites into the mixture. Do not over mix. Pour batter onto hot, waffle iron. Serve immediately or keep warm in a 200 degree oven.

Be sure to stir the batter between waffles. It will separate easily. If you make more than one batch, only make two batches at a time. When there is more than two batches, it is hard to mix the egg whites throughout. If you have to grease your waffle iron, try not to use nonstick spray. It burns too easily and creates a sticky film that is hard to get off. If your iron sticks, put some oil on a paper towel and rub it on the iron. To reheat, just toast in the toaster. These will only keep for a day or two. They do freeze well.

12 large eggs
3 tbs half-and-half
salt and ground black pepper
8 oz bacon (about 8 slices), cut crosswise into 1/4 inch pieces
1 lb yukon gold potatoes, peeled and cut into 1/2 inch cubes
4 oz cheddar cheese, cut into 1/4 inch cubes (about 3/4 cup)
3 scallions, sliced thin on the bias (about 1/3 cup)

1. Adjust oven rack to the upper-middle position, about 5 inches from the heating element; heat the broiler. Whisk the eggs, half-and-half, 1/2 tsp salt, and 1/4 tsp pepper in a medium bowl until well combined. Set the eggs aside.
2. Fry the bacon in a 12-in oven safe nonstick skillet over medium heat until crisp, about 10 minutes. Transfer cooked bacon to a paper towel-lined plate, pour off all but 1 tbs of bacon fat. Add the potatoes to the skillet and cook, stirring occasionally, until golden brown and tender, 15 to 20 min. Stir the cheddar, scallions, and bacon into the eggs; add the egg mixture to the skillet and cook, using a rubber spatula to stir and scrape the bottom of the skillet, until large curds form and the spatula begins to leave a wake but the eggs are still very wet, about 2 min. Shake the skillet to distribute the eggs evenly; cook without stirring for 30 seconds to let the bottom set.
3. Slide the skillet under the broiler and broil until the frittata has risen and the surface is puffed and spotty brown, 3 to 4 min. When cut into with a paring knife, the eggs should be slightly wet and runny. Remove the skillet from the oven and let stand 5 minutes to finish cooking; using the spatula, loosen the frittata from the skillet and slide onto a platter or cutting board. Cut into wedges and serve.

You have to have the skillet for this, it won't work any other way. I use thick cut pepper bacon (Daileys sp? is the best). If you don't have half-and-half, I've used milk and cream without too much of a variation. I usually don't have scallions on hand and make it with shallots, the scallions are better though.

1 comment:

Stacey said...

YUMMY!! Thanks for sharing!!