I love most things about Mr. Prevention, but I hate the fact that he doesn’t eat breakfast (for selfish reasons and because it’s the most important meal of the day!). Being my favorite meal of the day, breakfast recipes are some of my favorite. Granted, this meal would be great for any meal but hash browns, eggs, and frittata generally scream “breakfast” to me.
This quarter, my students and I are at a long-term care facility and one of the assignments they’ve been working on is updating resident’s food and meal preferences. One of the favorite quotes from a resident thus far is: “I don’t know how you screw up a bagel and cream cheese…but they sure managed it!” We all got a good laugh out of that one. 
My students are quickly discovering that older adults have taste buds very similar to what they referred to as “teen” preferences. When we met with the Food Service Director, she was able to confirm what I had guessed are the favorite foods among residents: hot dogs, bacon, and pizza. I know this 1) from experience and 2) my grannie’s nursing home shared this information at an orientation many years ago. At the facility we’re currently in, chocolate milk is also hugely popular and the residents don’t want fat-free milk…they want WHOLE chocolate milk. Can’t say I blame them!
In facilities that have to serve a lot of people in a very short period of time (i.e. hospitals, nursing homes, etc.), eggs are often problematic to keep warm. Like seafood, eggs cool off very quickly and only taste good when hot. There can also be cause for concern in terms of food borne illness if not cooked well or held at proper temperatures. Needless to say, there are many a complaints about the eggs around that place.
Perhaps a frittata cooked in a piping hot cast iron skillet would go over better?
I know I posted an egg recipe just yesterday (mmmm!), but I assure you…this recipe is just as good and JUST as simple. With just a few ingredients (one being bacon!), this frittata comes together in no time and my breakfast-loving family gave this two thumbs up. Even my breakfast-hating husband gave this one a shot!
And of course, he loved it.
This fittata is pretty basic, but you could certainly get creative. Spinach, mushrooms, feta, and roasted red peppers come to mind but you certainly make this a “Western” version with sausage, onion, and bell peppers, vegetarian, or any other number of combinations and possibilities. Enjoy…for an Easter Brunch, perhaps?
Cheesy Bacon Potato Frittata slightly adapted from Amanda’s Cookin’
4 slices uncured bacon
10 oz frozen hash brown potatoes (the cubed kind, not shredded), thawed
8 eggs
1/4 cup nonfat milk
1/2 tsp salt + pepper, to taste
1 cups part-skim Mexican blend cheese, shredded and divided
1/2 bunch green onions, chopped
Directions:
Preheat broiler (500 F).
Cook bacon in a 10 to 12-inch cast iron skillet over medium heat until crisp.
Meanwhile, beat eggs in a medium bowl. Stir in milk, salt, pepper, and 3/4 cup cheese. Set aside.
Remove bacon to drain on paper towels; set aside. Pour off all but 2 teaspoons of the drippings. Add potatoes to skillet; cook 2 minutes, stirring occasionally.
Add egg mixture to skillet. Cover; simmer until eggs are set on the bottom, 5-6 minutes, but not set.
Uncover; top with bacon and remaining cheese. Transfer skillet to broiler; broil 5 to 6 inches from heat for 2 to 3 minutes or until eggs are set and cheese is melted. Garnish with chopped green onions.
Yield: 6 servings (1/6th of frittata each).
Nutrition Information (per serving): 218 calories; 12.7 g. fat; 267 mg. cholesterol; 560 mg. sodium; 10.2 g. carbohydrate; 0.9 g. fiber; 16.2 g. protein
Result: Simple to make, cheesy, and hearty! I love the portion size for a mere 218 calories! I served this frittata with coffee (of course) and blackberries. Very simple, very fresh…and, very healthy. This is a low-carb option (even with the potatoes!) for those following a lower-carb lifestyle. This reheated well and came together in about 20-25 minutes from start to finish.
I know many are off today — Mr. P is currently sprawled out in the middle of the bed stealing all of the covers right about now. And I imagine he will remain in said position until at least 11am. I, however, will be at work going over monthly labs with my patients and adjusting IV vitamin D doses! No complaints…it’s Friday!
Happy weekend!
Be well,
lol, our morning was the opposite! I remained in bed, sprawling across the mattress, enjoying having it all to myself, from 4:30am-6:30am
I don’t have the day off today, but Nick had to be at work EARLY!
So…your stories are hilarious on your post. I love them. I think as I age I will likely eat MORE eggs, doused in red hot, of course. And I’m a HUGE frittata fan (but like I always say, it’s more likely a dinner for me than a breakfast!). This recipe sounds fantastic!!
When I am a senior citizen, I’ll drink whole chocolate milk too! Love this recipe Nicole – so cheezy! Have a wonderful Easter!
I don’t understand people who don’t like breakfast. Because I wake up thinking about what I’m going to make to go with my coffee. Every single day.
Interesting – it would explain why my father-in-law, who is diabetic and should be watching his cholesterol, seems to make bad food choice after bad food choice.
Would it be possible to bake this vs. using a cast iron skillet?
Veronica, I’m sure it would work just fine. Increase the baking time, of course…and just be sure the eggs are set completely.
I will be at work if it makes you feel better.
When I get older, I will probably be the same way. Well, I still want to be healthy….but may be a lot more lenient with myself.
This looks delicious! Can’t go wrong with cheesy, bacony eggs! Happy Easter Nicole!
Mmm, I love frittatas! I’m a huge fan of eggs in general and any reason to break out my cast iron skillet makes me happy
Frittattas are such great breakfast – so adaptable and easy to make! Have a great weekend!
Looks delicious!
Will feature this in my blog soon.
I made this for dinner tonight and it was wonderful — i did add chopped onion with the potato and that was good too