Every holiday season, I love to watch the movie "Family Stone" with Sarah Jessica Parker. I'm all about movies that showcase family dysfunction at its finest -- where funny meets awkward meets bittersweet, when you're laughing and crying all at once. There's a terrific scene in the movie where Parker's character tries to win everyone over with her family's beloved Christmas strata recipe. The recipe becomes an epic disaster that ends up all over the floor and the characters, never getting made.
In a nod to the infamous dish of the movie, I've prepared for you one holiday-worthy breakfast frittata. A frittata is very similar to a strata, only a strata has bread baked into the egg custard, while a frittata includes no bread. This frittata recipe is full of hearty potatoes, smoky bacon and bright green kale, all baked up in a skillet of eggs and sharp cheddar cheese. This dish is sure to please all the hungry friends and family who gather around your table this season.
Frittata with potato, bacon and kale
Serves 6-8
2 tablespoons butter
1 large russet potato (about two cups), peeled and chopped in small, uniform cubes
1/2 cup onions, finely chopped
1 1/2 cups kale, chopped
4 slices bacon, crisp-cooked and crumbled
8 eggs
1/3 cup milk
1 1/2 cups sharp cheddar cheese, grated
Salt and pepper
1. Heat a 9-inch cast-iron skillet over medium heat. Melt butter. Add potatoes and cook, stirring frequently until tender, about 8 minutes. Season with salt and pepper. Add in the onions and kale, and cook another 2 minutes, or until onions are translucent and kale is slightly wilted. Stir in the crumbled bacon.
2. In a bowl, whisk eggs, milk and cheese. Season with salt and pepper. Pour the mixture into the skillet, give a quick stir, cover and reduce heat to low, cooking for 6 minutes.
3. Meanwhile, preheat broiler. Remove lid from pan. Transfer skillet to broiler and broil until eggs are set (no longer jiggling and firm to the touch), cheese is melted and the top begins to turn a nice golden brown, about 4 minutes. Slice into six to eight wedges and serve.
Maya Evoy lives in Kenai and blogs about food at alaskafromscratch.com. Have a food question or recipe request? Email maya@alaskafromscratch.com and your inquiry may appear in a future column.