We all know how important the weekend brunch is. Whether it’s eggs benedict at your favorite eatery or a delicious homemade frittata in your warm kitchen, the weekend is just not complete without a hearty brunch.
On Saturday Frenchie’s lady friend (who will be known as ADee from this point forth) and I decided to cook brunch for MM and Frenchie. On the menu was a vegetable frittata, black forest bacon and Bloody Mary’s (because no brunch is complete without a little booze). ADee used pickled green beans that she made last year, garlic stuffed olives, Tito’s vodka, low sodium spicy hot V8, and a selection of other spicy condiments.
For the frittata we used a head of kale and fennel from ADee’s vegetable delivery box, garlic, onion, sun dried tomatoes, organic eggs, fontina, and parmesan. The combination of flavors was fantastic, and the sun dried tomatoes added a great texture to the frittata. First preheat the oven to 425 degrees, then heat a tablespoon of olive oil in a non-stick pan. Add and sauté chopped fennel (just the bulb), garlic, and onions for about ten minutes over medium heat.
Meanwhile, crack the eggs into a large bowl. We used twelve eggs, but for three of the eggs I just used the whites. Add salt and pepper, grated fontina, and half a cup of chopped sun dried tomatoes. Fontina can be hard to grate because it’s semi-soft, so use a microplane grater and if bigger pieces break off it’s not a big deal.
Once the onions and fennel are cooked and somewhat charred, add the chopped kale. Kale cooks down very quickly, so you only want to sauté for a couple of minutes. Once it’s cooked, add it to the bowl with the eggs and mix together. Transfer the mixture to a baking dish (Le Creuset is great for this because it retains the heat, but you can also use any baking dish or pan that is oven safe). Top with 1/4 cup of grated parmesan and cook in the oven for about 20 minutes or until the eggs are fully cooked when you put a fork in the middle.
Once it’s cooked, run a spatula along the side to separate the egg from the baking dish and let cool for five minutes before slicing and serving. ADee also cooked the bacon in the oven on a rack with a pan underneath to catch the fat. She cooked it for about the same time as the frittata and it was perfect. I’ve never had black forest bacon before, but I’m definitely a fan! Though MM seemed a little confused when he asked, “Is it supposed to be black? Is it burning?” Even though I assured him it was supposed to be black, he was only convinced after ADee told him it was okay. But all in all, it was a very yummy breakfast and MM and Frenchie were definitely impressed with our culinary skills – as they should be!