Circle B Kitchen
We loved the breadcrumb topping, but feel free to leave it off for a more traditional frittata dish. If you decide not to do the breadcrumb topping, I would add the chopped parsley into the beaten eggs. Optional but great additions would be chopped kale, spinach or broccoli.
Adapted from Williams-Sonoma
Serves 3-4
6 eggs
salt and freshly ground pepper
1 tablespoon butter
2 1/2 cups cooked elbow macaroni (I like the large elbows)
6 oz grated sharp cheddar cheese
3 slices of crispy cooked, chopped bacon
1/4 cup milk or cream
Breadcrumb Topping:
3/4 cup fresh breadcrumbs
2 tablespoons butter
3 tablespoons grated parmesan or romano cheese
3 tablespoons chopped fresh parsley
Preheat the oven to 375 degrees.
For the breadcrumb topping: Melt 2 tablespoons of butter in a medium skillet and add the breadcrumbs. Cook for a few minutes and then remove from the heat (no need to brown them in the pan). Add the parsley and grated parmesan and set aside.
Beat the eggs with the milk, salt and pepper and set aside.
Heat a 10-inch non-stick or heavy skillet over medium heat and add the tablespoon of butter; swirl to coat the pan. Mix the bacon and macaroni together and add to the pan. Stir briefly to coat with the butter and then press into the bottom of the pan and let it cook for about 2 minutes. Top with the grated cheese and let it melt. Pour the beaten eggs over the macaroni and let this cook for about 3-4 minutes. Place the pan in the oven and cook for another 3-4 minutes. Remove the pan from the oven and sprinkle the top with the breadcrumb mixture. Return to the oven and bake until the breadcrumbs are golden brown and the frittata is set, another 3 minutes or so. Let cool briefly.
Loosen the frittata and slide out onto a cutting board or serving plate. Cut into wedges and serve with a crisp green salad.