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Blog

Filtering by Tag: bacon

Frittata with Ramps, Bacon, and Mushrooms

Patricia Reitz

It’s the season for ramps here in Virginia and I’m a huge fan of the delicate onion/garlic flavor they develop when sautéed. Today I’ve added them to a mixture of caramelized mushrooms and crumbled bacon to make a fantastic and seasonal frittata.

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Start by cleaning and trimming the ramps (full directions with how-to photos here).

Heat some oil in a cast iron skillet.

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Add the ramps and cook them for a few minutes on each side until they’re nicely caramelized.

Mmmm. Remove the ramps from the skillet and chop them into 1/4-inch thick slices; set aside until needed.

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Using the same skillet, lower the heat to medium and saute the garlic in the butter for about 30 seconds.

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Add the chopped mushrooms and a pinch of salt.

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Sauté them, stirring occasionally, until the pan is dry and the mushrooms have begun to caramelize. Don’t be alarmed when the mushroom release their liquid… just keep cooking and stirring.

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After 5-10 minutes, all the liquid will have evaporated and the mushrooms will have begun to caramelize.

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Remove the mushrooms from the pan and allow them to cool a bit before proceeding.

Preheat the oven to 350F and place the rack in the center position. Spray a 9-inch pie plate with a nonstick baking spray like Baker’s Joy, which contains both oil and flour. My preferred pie plates for frittatas are ceramic, glass, or stoneware. Avoid using aluminum pie plates as there may be a chemical reaction that causes the eggs to taste tinny and/or turn a greenish color.

In a medium mixing bowl, whisk the eggs together.

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Add salt, pepper, and heavy cream; whisk well to combine.

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Layer the mushrooms and ramps in the pie plate.

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Followed by the bacon. Add the beaten egg mixture.

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Be sure not to overfill the pie plate.

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Add cheese - here I’ve used cheddar.

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And to add a little color, I decided to add a few slices of sliced tomatoes to the top. Place the pie plate on a half sheet pan and place in oven. Bake for 30-35 minutes or until the eggs are set in the center of the pie plate.

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Allow to cool for 15 minutes before cutting.

Here’s to enjoying Ramps!

Items used to make this recipe:


Frittata with Ramps, Bacon, and Mushrooms

makes 8 servings

Printable Recipe

Ingredients

  • 1 tablespoon olive oil

  • 2 tablespoons butter

  • 1 teaspoon minced garlic

  • 1 bunch ramps, cleaned and trimmed

  • 2 ounces cooked bacon, cut or crumbled

  • 8 ounces mushrooms, diced

  • 8 eggs

  • 2/3 cup heavy cream

  • 2 ounces cheddar cheese, shredded

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon cracked black pepper

  • small tomato slices for garnish

Directions

  1. Preheat a large cast iron skillet with 1 tablespoon olive oil over medium-high heat.

  2. Cook ramps with a pinch of kosher salt and freshly ground pepper for 2-3 minutes per side until caramelized

  3. Remove ramps from pan and cut into 1/4-inch slices; set aside until needed.

  4. In the same skillet (without washing it), lower heat to medium and add butter and minced garlic; stir constantly for 30 seconds.

  5. Add diced mushrooms with another pinch of salt and saute, stirring frequently for 5-10 minutes until the mushrooms are dry and beginning to caramelize; remove from pan and set aside to cool.

  6. Preheat oven to 350F with rack in center position and spray a 9-inch glass, ceramic, or stoneware pie plate with baker’s joy baking spray.

  7. In a medium mixing bowl, whisk together the eggs, heavy cream, kosher salt, and freshly ground black pepper.

  8. Layer the mushrooms, ramps, and bacon in the pie plate and add the egg mixture.

  9. Add the cheddar cheese and sliced tomatoes.

  10. Place the pie plate on a half sheet pan and bake for 30-35 minutes or until the eggs are set in the center of the dish; cool 15 minutes before cutting.

Glazed Sriracha Bacon

Patricia Reitz

If you've been following my blog for even a short amount of time, you probably know how much I love Sriracha.  I liberally douse it on things like eggs and asian foods.  Yesterday I thought, "sriracha glaze on bacon"?  So I headed to the kitchen and mixed up a quick brown sugar and sriracha concoction to brush on thick slices of hickory smoked bacon that I got from Zaycon (more about Zaycon and their amazing farm direct meats here).  Wow, the sweet heat of the glaze on that tasty bacon was so incredibly good - I just had to make it again today.   

Recipe sweet and spicy Sriracha Bacon - ButterYum

To make the glaze, combine equal parts sriracha and light brown sugar.

Brush the glaze on the top of thick-cut bacon that has been placed on a rack suspended over a half sheet pan.

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Pop the sheet pan in the bottom third of the oven and bake for 15-20 minutes.

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Watch the bacon so it doesn't burn.

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Transfer the bacon to a hot cast iron skillet and cook until the bottom side of the bacon crisps up a bit.

Items used to make this recipe:


Glazed Sriracha Bacon

makes 6 slices

Ingredients

  • 6 slices thick-cut bacon

  • 1 tablespoon Sriracha

  • 1 tablespoon light brown sugar

Directions

  1. Preheat oven to 400F and place rack in lower third of oven.

  2. Place bacon slices in a single layer on rack suspended over half sheet pan.

  3. In a small bowl, combine light brown sugar and sriracha; brush on top side of bacon.

  4. Bake for 15-20 minutes.

  5. Transfer bacon to cast iron skillet over high heat until bottom of bacon is crisp.