I learned to cook on Sundays. My family’s restaurant closed every Sunday and we would all flock there for brunch after church. Once a week, the buzz of customer chatter and clinking utensils was replaced by children’s squeals and giggles as my siblings and cousins played hide-and-seek in the nooks and crannies of the empty dining rooms. Much older than the rest of the bunch, I knew all the best hiding places and could quickly seek out the hiders. Devoid of challenge, the game lost its allure and I gravitated towards the kitchen instead. Grandpa coached me through all the egg dishes and techniques: fried, scrambled, poached, omelets, hard-boiled, soft-boiled – you name it. The little ones would always stick their tongue out at the quiches and frittatas we’d whip up, preferring scrambled eggs or French toast instead. But those baked egg dishes really struck a note with me, which Grandpa assured was the ultimate sign of maturity and refined palate. This bacon and ricotta frittata recipe reminds me of our family diner and Sunday cooking with Grandpa. Such good memories; nostalgia is setting in!
There’s something so comforting in food from your childhood. To this day, frittata is one of my favorite breakfast fares. The creamy, custardy texture is heavenly and the flavor combinations are literally endless. It’s a great meal to make for entertaining a large group of friends or family, but can easily cover a stretch of breakfasts for the week if you’re only cooking for one or two. Frittata is truly a meal prepper’s dream come true! I often find myself using random ingredients in the fridge to experiment with new flavors and make use of leftovers.
Whatever ingredients you decide to use for your frittata, be sure to cook them prior to adding the egg mixture. This frittata consists of bacon, caramelized onion, red chard, ricotta cheese, and a teensy bit of Parmesan. After frying the bacon, cook the onion and red chard in the bacon fat and season with salt, pepper, and red chili flakes. If you don’t have red chard available, spinach or kale would be an excellent substitute. Beat your eggs with heavy cream and season with salt and pepper – don’t wait to season after they bake or only the top of the eggs will taste the way you like it! Gently fold in the ricotta and Parmesan with beaten eggs until the mixture appears a bit lumpy. Stop mixing before the egg mixture is completely smooth! If you leave lumps of ricotta you’ll find nice gooey compartments of cheese as you eat (you’re welcome). Pour that cheesy egg mixture over the veggies and meat, and then bake in cast iron for the best results.
Now that this ricotta frittata has me feeling incredibly nostalgic, I’m dying to know what your favorite childhood dishes are! Let me know in the comments below!
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