Makes 3 servings This whimsical (and useful) recipe is from Grant Johnson of Nashville, Tennessee. Johnson was a prep cook in a sorority house during college. His advice, naturally, is to get all the prep out of the way before guests arrive, along with most of the cooking and some of the cleaning. When your guests arrive, serve lots of good drinks and snacks so they start out happy.
2 slices thick-cut bacon, chopped
1 large Vidalia onion, chopped
3 cloves garlic, finely chopped
2 small yellow crookneck squash, cut into ¼-inch rounds
5 or 6 mushrooms, sliced
6 large eggs
Splash of milk
Sea salt and ground black pepper, to taste
1 cup tater tots, baked according to package instructions
½ cup shredded sharp Cheddar cheese
Preheat the oven to 350 degrees. Heat a large, heavy skillet over medium heat. Cook the bacon until mostly crisp. Remove the bacon and drain on paper towels. Crumble the bacon. Leave the bacon fat in the pan. Add the onion, garlic, squash, and mushrooms to the pan. Cook and stir over medium heat until tender, about 10 minutes.
Beat the eggs and milk in a medium bowl. Add the salt and pepper. Pour over the vegetables in the pan. Cook until the eggs are partially set, about 3 minutes. Add the bacon crumbles and tater tots. Spread the cheese on the top. Put the pan in the oven and bake for 5 to 7 minutes, until the eggs are set.
Turn the oven to broil and broil the frittata until the top is slightly brown and bubbly. Remove from oven and let stand for 5 minutes before serving.
Makes 3 servings