Saturday, March 24, 2012


for Joshua Edwards and Lynn Xu

2 eggs
handful of chopped bacon
olive oil
handful of chopped green bell pepper
green jalapeno pepper, sliced thin
green onion, sliced
handful of chopped poblano pepper
a few cilantro leaves, chopped
unsalted butter
bread crumbs, fine
queso Oaxaca, grated
sea salt and freshly ground black pepper
sour cream

Heat a saute pan over medium heat. Add a small handful of chopped smoked bacon. Stir and sizzle the smoked bacon till it turns brown and crispy. If there is not enough bacon grease in the pan to cook the vegetables, then add a small splash of olive oil. Add a small handful of chopped green bell pepper to the bacon in the pan. Add a thin sliced green jalapeno pepper. Add a sliced green onion. When the peppers are cooked al dente, add a small handful of chopped roasted poblano pepper. Add a few chopped cilantro leaves. Stir the ingredients together. Set the smoked bacon and pepper mixture aside. Heat a couple pats of unsalted butter in a non stick saute pan over medium heat. Whisk 2 eggs in a mixing bowl. Pour the eggs into the hot pan. Use a spatula to even the edges of the frittata. When the bottom of the frittata is cooked firm and the eggs on top are uncooked, remove the pan from the heat. Sprinkle the smoked bacon and green pepper mixture on the top of the frittata. Try to arrange the thin slices of jalapeno around the border of the frittata. Sprinkle a very small amount of fine bread crumbs over the frittata. Sprinkle some grated queso Oaxaca over the frittata. Sprinkle a pinch of sea salt and black pepper over the frittata. Place the frittata in a 400 degree oven for a few minutes to melt the cheese. Try to only melt the cheese and not brown it! Remove the frittata from the oven. Carefully slide the thin frittata onto a serving plate. Place a dollop of sour cream and a couple of cilantro sprigs on the center of the frittata.

bacon recipe courtesy of: Shawna's Food and Recipe Blog, Las Vegas, Nevada, April 20, 2011

No comments: