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March 11, 2011

Living in the CSA: BLT frittata recipe


We are getting a dozen eggs a week through the CSA, and for our family of two adults and a toddler, that's a lot. For our first dozen, I made a modified version of this BLT Frittata, which my husband has made a bunch of times, but I'd never attempted.

BLT Frittata Recipe

Adapted from Rachael Ray's recipe

Makes about 6-8 servings

3 tablespoons extra-virgin olive oil, 3 turns of the pan
6 ounces Canadian bacon, chopped
4 cloves garlic, chopped
3 cups fresh spinach, loosely packed
1 (15-ounce) can diced tomatoes, drained
12 extra-large eggs
1/3 cup half-and-half or milk
1 teaspoon salt
Black pepper

Preheat oven to 400 degrees F. Heat a 12-inch nonstick ovensafe skillet over medium high heat. Add oil, Canadian bacon, and garlic to the pan. When Canadian bacon browns at edges and begins to crisp, add spinach. Wilt spinach, stir in tomatoes. Beat eggs together with half-and-half. Whisk in salt and pepper. Pour eggs over fillings and let eggs set. Using a spatula, raise eggs off the bottom of the skillet, allow more of the liquid egg to settle. When the frittata has set, transfer to oven and cook 10 to 12 minutes until top is deep golden brown. Remove the frittata and let it stand 5 minutes. Cut into wedges and serve.

Notes: The original recipe calls for pancetta, and I highly recommend going this route if you have it. Pancetta is awesome. (And as Iggie's reminds us, pancetta is meat.) As it happened, I had Canadian bacon I needed to use, and I subbed in spinach for arugula because I had that, too. And it was great. We ate it for breakfast for several days, but it also makes a great brunch meal, too.

(photo by me)

Posted by Sarah Kickler Kelber at 12:05 PM | | Comments (7)
Categories: CSA, Living in the CSA, Recipes


More ideas from Martha Stewart: beet chips, which makes me want to buy a mandoline.

Adapted from Rachael Ray's recipe

You have got to be kidding. Second hand Rachel Ray. Is this the Baltimore Sun or the Stoneleigh Women's Elk's Lodge Auxiliary Newsletter?

You really need a recipe for that thrown-together mess? Come on, anybody can make a frittata from odd bits in the fridge. Rachel Ray? Wow, that's bad.

What next? Hot dog casserole?

Check back Monday and see! You never know!

Jeff - I didn't think the point of the CSA was a recipe contest. Who cares who created the recipe. Get over yourself.

Well, I almost spit out my Slim Jim on this last one, so I will definitely check it out.

@Jeff -- now there's an idea: Slim Jim Frittata. Maybe even throw in some Velveeta, as well.

Improvisation is the mark of any great cook. I once made macaroni and cheese from the stuff in the middle of Nacho-flavored Combos.

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About this blog

You are reading the archives. For updated blog posts about the Maryland food scene, see Richard Gorelick's new Baltimore Diner blog.
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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