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Tonight, It's Bacon and Eggs on Salad

Quick Fix

May 15, 2002|VALENTINA KENNEY | SPECIAL TO THE TIMES

Eggs for dinner? Why not? They're full of protein, versatile and super-fast to whip up.

Use them to make a frittata--an Italian omelet--and add a variety of ingredients for a fusion of flavors. In this recipe, mushrooms and applewood smoked bacon are a sweet, earthy combination.

Serve the frittata on thick slices of tomato and a nest of arugula. Other greens can be used, but the spiciness of arugula is a nice balance to the sweetness of bacon and tomatoes.

*

Mushroom and Applewood-Smoked Bacon Frittata

Active Work and Total Preparation Time: 30 minutes

Linens from Williams-Sonoma.

4 strips applewood-smoked bacon, roughly chopped

1/2 cup finely diced onion

1 (6-ounce) package sliced cremini mushrooms

8 eggs

Salt, pepper

1/4 cup balsamic vinegar, divided

2 tablespoons finely chopped tarragon leaves

5 ounces arugula, chilled

2 tablespoons olive oil

2 large tomatoes, thickly sliced

Heat a 10-inch skillet over medium-high heat. Add the bacon, separating the pieces as you go, and cook until slightly browned, about 4 minutes. Add the onion and cook until slightly softened, about 3 minutes. Add the mushrooms and continue to cook until the mushrooms are nicely browned, about 3 more minutes.

Meanwhile, break the eggs into a bowl and whisk them, fairly vigorously, until frothy, about 30 seconds. Season generously with salt and pepper.

Add half of the balsamic vinegar and all of the tarragon to the mushrooms. Season to taste with salt and pepper.

Gently pour the whipped eggs over the ingredients in the skillet. Reduce the heat to medium and cook just until the edges have begun to set, about 3 minutes, then cover. Cook until the eggs have solidified and puffed up a bit, about 4 to 5 minutes.

Toss the arugula with the olive oil and remaining balsamic vinegar. Arrange on 4 plates and top each with 2 tomato slices. Lightly season the tomatoes with salt.

Gently slide the frittata out of the skillet onto a plate or cutting board and cut into 8 wedges. Place 2 wedges over the tomato slices, and serve.

4 servings. Each serving: 282 calories; 324 mg sodium; 419 mg cholesterol; 21 grams fat; 5 grams saturated fat; 8 grams carbohydrates; 17 grams protein; 1.79 grams fiber.

MENU

Mushroom and Applewood-Smoked Bacon Frittata

Crusty bread

Fresh fruit

STAPLES

Balsamic vinegar

Eggs

Olive oil

Onion

SHOPPING LIST

Arugula

Applewood-smoked bacon

Crusty bread

Fruit

1 (6-ounce) package sliced cremini mushrooms

Tarragon

Tomatoes

GAME PLAN

30 minutes before: Wash and dry arugula. Chop onion, bacon and tarragon.

20 minutes before: Cook bacon. Whip eggs.

10 minutes before: Start frittata. Slice tomato.

5 minutes before: Dress arugula.

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