I woke up early this morning and couldn’t get back to sleep. I’d left a window cracked in the night and it was cold in my room. I wanted to get out of bed, but it was dark out and I couldn’t make the leap.

Then I started to get hungry. Lying in bed, I mulled over the contents of my fridge. I had eggs, bacon, some crème fraîche and a little fresh sage. By the time I got out of bead, I had mentally assembled a white bean frittata.

I whisked three eggs together with a spoonful of the crème fraîche, and got the bacon going in a skillet. I rinsed and drained the beans. I melted a little butter in a small nonstick pan, poured in half the can of beans and seasoned them with some red pepper flakes, fresh ground pepper and a little chopped sage.

I poured the eggs over the beans, shook the pan and stirred to give the frittata some body. I didn’t want the bottom to cook to quickly so I removed the pan from the heat and slid it underneath the broiler.

Since the pan was pretty heavy, the bottom held the heat while the broiler cooked the frittata from the top. When the top of the frittata was set and slightly brown, I slid it onto a plate.

I dropped a few whole sage leaves into the sizzling bacon grease, then drained them along with the bacon on a few layers of folded paper towel. The reliable combination of pork, beans and sage came through again, and the crème fraîche added some tang and worked nicely with the saltiness of the bacon.

Recipe: Fontina And Arugula Frittata (Superspark)
Recipe: Zucchini Ricotta Frittata (Simply Recipes)
Recipe: Pepper, Red Onion And Goat’s Cheese Frittata (The Culinary Chase)
Recipe: Chanterelle Frittata (Flavor a Deux)
Reference: Cannellini beans vs. Great Northern beans vs. Navy beans

Posted by brys in craving, recipes, personal | | Subscribe to this feed