Mornin'! Here's the chef at Southmoreland on the Plaza, with another scrumptious breakfast entree recipe. This fritatta smells so savory, so rich, that guests hustle down the stairs for their slice! The secret to preparing a satisfying fritatta? Cook the bacon and the vegetables first before adding your eggs. Keep this recipe in your tickler file and try it the next time you host family & friends for breakfast or brunch. It's a crowd pleaser. Come visit our Kansas City Bed and Breakfast for your own little slice of heaven!
1/2 Cup Heavy Cream
5 Dashes Red Pepper Sauce (we use Tobasco)
1/4 tsp. Salt
1/2 lb. Bacon
2 Tomatoes Diced
1 Cup Crumbled Feta
2 Tbs. Chopped Fresh Italian Parsley (for garnish)
Pre-heat oven to 375 degrees. In a blender combine eggs, cream, Tobasco, salt and pepper. Set aside.
Cut bacon into small pieces and place in a 12" pan over medium heat. Cook bacon until browned. Drain off excess fat and return the skillet to the fire. Add tomatoes to the bacon and continue to cook until the liquid from the tomato has thickened. Pour egg mixture over the tomato and bacon. Cook until the edges barely begin to set. Using a spatula move the firm edges of the egg toward the center of the pan. Sprinkle the feta over the top and place in the oven. Cook in the oven for approximately 10 minutes or until eggs are set. Let rest before serving. Garnish with chopped parsley.
Serves 6 (entree) 8-10 (appetizer)
Mark Reichle and Nancy Miller Southmoreland on the Plaza