Potato bacon frittata

Frittata is a favourite in our house – especially for brunch with friends. Below is a modified recipe of a fantastic recipe by Sackville on Genius Kitchen. Thank you, Sackville!

Ingredients: (serves 6-8):

  • 2 Yukon potatoes, chopped
  • 1 pack of bacon, cut in chunks
  • 1 spanish onion, finely chopped
  • 7 white mushrooms, chopped
  • 1 tomato, chopped (optional: remove the peel for a smoother texture)
  • 7 eggs
  • 1 cup of shredded cheddar
  • 1/4 teaspoon of dried basil flakes
  • 1/2 teaspoon of fresh basil, finely chopped
  • 1/2 teaspoon of fresh thyme, finely chopped
  • salt and pepper to taste
  1. Peel and chop up your potatoes into cubes and throw them into boiling water to cook.
  2. Chop up your bacon into 1-2 inch chunks. Chop up your onions and mushrooms as well.
  3. Place the bacon into a large sauté pan and start frying it on medium-high heat. Once the bacon is nearly cooked, add the onion, tomato, and mushrooms and stir until cooked.
  4. Add the potatoes and gently stir in so it’s evenly mixed. Make sure the combined ingredients are level in the pan. Sprinkle on about 1/4 of cheese on the surface.
  5. In a medium sized mixing bowl, beat your eggs and add the dried basil, some of your fresh basil and thyme, salt, pepper, and 1/4 cup of the cheese. Keep some of your fresh basil and thyme aside to use for garnish when serving.
  6. Pour the egg mixture evenly over the top of the ingredients in the pan.
  7. Cover the pan and cook for a few minutes until the egg is nearly cooked.
  8. Add the remainder of the cheese to the surface
  9. Place the pan into the oven on broil for about 5 minutes – or until the top of the cheese browns slightly
  10. You’re ready to serve!

Enjoy!

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Homemade yoghurt

yoghurt.jpg

It’s been awhile since my last post. I’m sorry about that. It’s been a wild year – between a lengthy healing time for a concussion that forced me off all my devices, a busy pregnancy, and now new babe, poor Foodiologie has been long neglected.

Since my last set of posts, I’ve been experimenting with a lot of DIY and making my own cleaners, baby gear, and household items. I’m still undecided on whether I’ll post about those somewhere for those interested – case in point, look how badly I’m keeping up with just my food blog – but if I do, I’ll let you know here.

All that said, at my mother’s suggestion and armed with her great recipe, I did try my hand at making our own yoghurt. It came out splendidly and I’m loving how simple it is – no yoghurt kit, expensive equipment, or laborious process needed. And it tastes great.

What you’ll need:

  • 2L of 2% or Homogenized milk. The higher the fat content, the creamier your yoghurt. I don’t suggest using less than 2% as it will be quite runny – but if you like your yoghurt runny, by all means, try it! As a note, avoid lactose-free milk products as you’ll need the lactose in the milk for the bacteria to feed on to make the yoghurt.
  • 250mL of existing organic, probiotic, plain yoghurt. Nothing with added flavours as that will interfere with the process
  • A large pan with a lid – something like a Dutch oven is best

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