Just before I left for LA, friend of blog sent me a recipe to go along with our favorite Balloon-Juice Doberman, Max. I ran out of time to get the recipe up, so it was delayed until now. From Joshua De Mers:
Inspired by one of Balloon Juice’s most beloved mascots, MAX!!!
Sometimes things just work together better than you could even plan! I know pretty much all these flavors get along, so the end result comes out delicious and really not too expensive!
Max’s Bacon-Sweet Potato Frittata
- 8 slices bacon
- 4 tbsp butter
- 1 medium sweet potato
- 1 medium onion, chopped
- 6-8 crimini mushrooms, stems removed and sliced
- 1 red bell pepper, diced
- 1 tomato, chopped
- salt & pepper (this is season as you go)
- 2 cloves garlic, minced
- 2 oz white cheddar cheese (whatever sharpness you prefer)
- 2 oz gruyere cheese
- 1 tbsp Italian parsley, chopped
- 10 eggs
Parmesan cheese (use the stuff from the can)
Set oven to broil. Slice bacon into pieces, then cook in a skillet over medium high heat until crispy. Remove from pan. You can either clean out the skillet or start over in a large non-stick skillet that can go under the broiler. Turn down heat to medium. Slice sweet potato into fourths, then into thin wedges. Melt butter in large skillet, add sweet potato, season with salt and pepper, and cook 3-5 minutes. Add in onion, bell pepper, and mushrooms, give a good stir, season some more, and cook another 5-7 minutes. Add in tomato, seeds and all, then garlic. Cook until almost all the moisture is gone and you start to see starchy streaks of orange in the skillet. At that point, turn the heat down to low. Crack and scramble the eggs, cut the cheese into small pieces (you can grate it as well but small bits give you little pleasant cheese pockets!) and stir into the eggs. Also stir in the cooked bacon and the parsley. Cook in pan over low heat until you see egg starting to set, then pull back so custard can hit heat and set as well. Also pull back just enough so eggs form a layer on bottom of pan. When eggs have almost but not quite totally set, dust entire top with the Parmesan cheese. Set pan under broiler and let cook 5-7 minutes or until top is golden brown and eggs are puffy and pulled away from sides. Slide frittata onto cutting board and cut into wedges. Served topped with sour cream or mascarpone cheese.
Joshua De Mers
Thanks Joshua, sounds yummy, love the sweet potato twist. Joshua always includes a quote with his emails. I particularly liked this one:
May I become at all times, both now and forever,
A protector for those without protection
A guide for those who have lost their way
A ship for those with oceans to cross
A bridge for those with rivers to cross
A sanctuary for those in danger
A lamp for those without light
A place of refuge for those without shelter
And a servant to all in need.
-Tenzin Gyasto,
