Ever since my last meeting with a frittata, I've been dreaming of the next. Though it can be a mighty filling dinner, I believe frittatas were meant to be brunch on a lazy Sunday. Since they taste great hot or at room temperature, you can eat a little bit here and there, return an hour later, then devour the whole thing quietly before you realize what happened. Well, that's how I like to get things done.
This frittata was created largely with whatever sat in my fridge. I had some bacon and loads of mint, and found this recipe on Epicurious. The deal was done. Only after closer scrutiny did I realize a significant problem: this recipe didn't use potatoes, only relying on a dozen eggs to provide the heft—which I didn't have.
So I just made the frittata like my previous attempt, then added the new ingredients. Not quite as sweet as the corn version, and a little fattier, but still tasty. It will still disappear. Just leave it on the kitchen table and wait.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
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