I’ve added a new category called “Foodie Tangent” since it seems I’m in the mood more and more to give you insights into my food obsessions and cooking methods. Today’s entry is all about holiday breakfasts. Growing up, as I’ve mentioned, in a big Italian family, I learned early that food and holidays go hand in hand. So, for New Year’s Day, I present the holiday frittata that I ate every Thanksgiving, Christmas, New Year’s and Easter as a kid.
Fair warning, I learned how to cook for the masses, so cut back on the proportions … unless you enjoy leftovers, like I do.
Rox’s Holiday Frittata
1 pound bacon, cut up and browned
1 pound Italian sausage, cut up and browned
12 eggs, scrambled with milk
1 1/2 cups shredded romano cheese
handful of dried parsley
** Because it can take 30 minutes or more to brown the meat, I often do this the day ahead so that breakfast is faster for overnight guests. Plus, then, there’s plenty of time to drain off the fat. Just refrigerate the meat overnight and reheat in the morning with the eggs.
Scramble the eggs in a bowl and grate the cheese.
Mix cheese and parsley into the eggs.
Add the egg mixture into the frying pan with the warming meats.
The more traditional frittata method involves cooking the dish partially on the stovetop, then finishing it off in the oven. Personally, I don’t mess with that last step. I just cook it all like a big, messy egg thing.
I like my eggs done well, not runny, so the final result looks like this.
Don’t be too impressed with the sweet roll. It came out of a can. My grandmother would just DIE, since hers would have been scratch made, but I do allow modern concessions in my kitchen.
And, yes, this is pretty much an artery clogging breakfast, but I only eat it a few times a year, so I figure it’s OK. In my heart and in my tummy, nothing says comfort food made with love than this.