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Slow down! Mornings are a time for savoring
1/3 cup grated Parmigiano
Reggiano cheese
1. Preheat the oven to 325 degrees. Butter an 8-inch square baking dish.
2. In a large bowl, beat the half-and-half, milk, eggs, salt and pepper together until smooth. Add the bread and let stand for 15 minutes to absorb the liquid.
3. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, onion, garlic and thyme and saute until the onion is lightly browned, 6 to 7 minutes, stirring or shaking the pan occasionally.
4. Combine the mushroom mixture, Canadian bacon, feta and tarragon with the bread, gently turning until just blended. Do not overmix. Scrape into the baking dish and bake for 45 minutes.
5. Remove from the oven and sprinkle on the grated cheese; return the dish to the oven, and bake until the top is puffed and golden brown, about 15 minutes longer. Remove and let stand for a few minutes before cutting into squares and serving.
- From Seduced by Bacon (Lyons Press, 2006)
Per serving (based on 6): 271 calories, 15 grams protein, 15 grams carbohydrates, 4 grams sugar, 17 grams fat, 144 milligrams cholesterol,
1,047 milligrams sodium, 2 grams dietary fiber
Mendocino Frittata
Makes 8 servings
9 large eggs
2 tablespoons minced parsley
1/4 cup grated dry cheese (Parmesan, dry
Asiago, or dry Jack)
Salt and fresh-ground pepper
