The Epic Noms Collective

Most of us like to cook, some of us are good at it.

Posts Tagged ‘gravy

Frittata with bacon, biscuits and (bacon) gravy

with one comment

We all really like bacon. So we made bacon, then made gravy out of that bacon to put on the biscuits.

But first, the frittata (this could also be a Spanish tortilla).

Preheat your oven to broil (if you don’t have that setting, just set it really high).

First, peel and slice russet potatoes in thin slices, kind of like you’re making potatoes au gratin but slightly thicker. Sauté them in olive oil until they are almost all the way cooked. Set them aside.

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Crack 10-12 eggs in a bowl (we used 12 for a 12-inch pan) with a touch of milk, salt, pepper, and grated parmesan cheese. Beat the mixture until everything is incorporated.

Finely chop garlic and onion, then sauté that with butter and olive oil. Add the potatoes back in. Even out everything so it lays flat in the pan. Pour the egg mixture over the garlic, onion and potato. Add more salt and pepper. Let this sit on moderate heat until it gets more solid on the sides.

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After it starts to get solid and separate from the sides of the pan, stick the pan in the oven for about 10 minutes. Cook until the egg is solid all the way through. Garnish with more parmesan cheese and chopped green onion. Cut into slices.

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Meanwhile, after cooking bacon…

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Keep the left over grease in the pan. Bring the heat down to a moderately low setting. Start to whisk in flour slowly. It will start to thicken. Slowly whisk in milk until it reaches a desirable thickness. Add a lot of pepper, raise the heat a little bit and continue to whisk.

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Don’t let it get too hot; serve while it’s still warm over some biscuits.

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We served the frittata and biscuits with bacon and sliced tomato on the side.

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Enjoy!

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Written by HT

September 15, 2009 at 10:54 pm

Posted in breakfast

Tagged with , , , , , , ,