Jan 072014
 

IMG_6386

When I was a young boy growing up my Dad always made football days a special one for me to enjoy. He started that off in the morning with a breakfast to fill my tummy and then sent me on my way. Wow, if he could see what I’ve been cooking up lately.

I would expedite my way to the kitchen after getting up. Dad would look down upon me with his beaming smile and a sparkle twinkling in his eyes asking, “It’s football day son, I will make anything you like.” His menu choices would consist of any of my favorites which were among: Eggs cooked any way, sausage or bacon (or both), hash browns and toast. Maybe one of his cream cheese, jelly filled crepes (of which I still want to teach myself how to make). Or one of his famous omelets filled with melted, gooey cheese. He taught me how to make the latter with great success a few years later.

A few weeks ago I wanted to make a really amp’d up dish to add to my cooking repertoire for Sunday football. Something new that I had not made before. Ree Drummond at The Pioneer Woman caught my eye with her Sunday Frittata. On my own I decided to go totally food porn and add bacon-wrapped tater tots on the side.

The Frittata was not difficult but it was a bit labor intensive. I had also decided ahead of time to make it completely vegetarian so that I could send a picture to a great friend of mine overseas who is not a meat eater. You can choose any ingredients you like to add and I deviated from the original recipe. I went with onions, spinach, mushrooms, olives and diced potatoes. I fired up my cast iron skillet to medium heat with a couple of tablespoons of butter to be melted. The onions were sautΓ©ed down quickly followed by the mushrooms and potatoes. The spinach was then tossed in to wilt and finally the olives. Plenty of salt and pepper to add as the cooking process continued.

My kitchen supervisor, Phoenix, waited patiently and hopefully for something to drop onto the floor. He is absolutely forbidden from the kitchen when I’m cooking. While I’m vigilant that he not get people food one little piece of onion accidentally flew off the cutting board and managed its way to his direction. He pounced on it before I could get to it. I told him he would not like it! He was unfazed. Great, my super cute Golden Retriever. With onion breath.

Phoenix

As everything was coming together in the cast iron skillet it was time to get the eggs ready. 12 of them. I know, I know…that’s a lot. But, I would be freezing the wedges of leftovers for future breakfasts. As the attached instructions below state, if you’re not adding a salty protein make sure to be plentiful with adding salt to the eggs along with pepper. I also added Cholula hot sauce and lightly combined everything. Then I added shredded Romano, Asiago and Parmesan cheeses to the mixture and poured it over the filling ingredients in the skillet. Gently folding in everything so that the eggs were well combined to the edges and bottom.

I let the eggs set for a couple of minutes on the stovetop then it went into the stove at 375 degrees. I have a super finicky old stove and you have to keep a constant watch on this to make sure the eggs cook through but do not get brown. The directions say 10-12 minutes and I was at about 18 minutes. Yes, I’m cognizant of the high altitude (5,500 feet) that I cook at as that usually takes longer times.

The bacon wrapped tater tots wereΒ easy. I took a frozen tot and wrapped a 3″ or so piece of bacon completely encompassing it and sliced the remaining end off. Repeat for the number of tots you want to make. I covered a cookie sheet with Spam-sprayed foil, set them on it, and after the Frittata came out put them into the oven with the heat cranked up to 425 degrees for approximately 15 minutes. They came out perfectly!

I was able to coax the Frittata out of the skillet and sliced into wedges. The eggs and cheese had mixed in perfectly with the other ingredients. There was an entire spectrum of tastes and textures from the soft spinach and potatoes, a brief chew to the olives and mushrooms and a gentle crunch from the onions. Married altogether by the fluffy eggs and yummy, melted cheese. If you like tater tots. And you desire bacon. These mouthfuls of joy made my head spin with delight! The dish was absolutely amazing and football food porn indeed!

Close Up

I would definitely have preferred a non-stick, oven proof skillet but my faithful cast iron cooking friend did the job just fine. Our friend, Patti, also offered that a glass baking dish will work for this as well.

Here is the original Sunday Fritta recipe and instructions from Ree Drummond at The Pioneer Woman!

We wanted to send a thank you to our friend, Jeri, for all of her support! She is an accomplished writer, blogger and former teacher which immediately held a huge appeal due to my parents being of the same career choice. Yet another tidbit that caught my attention was her, her husband and pets living in Idaho where I’ve been to many, many times over my life span. So, please check out her blog at JeriWB! Thank you again so much, Jeri!

Print Friendly, PDF & Email

Mike Vogler

I have been told (many times) that I really need to write a book about my life. The past 40+ years have been an exciting ride, and these days I find myself with a great many passions. However, I feel that this website is a much more personal way with which to share my musings, stories, commentary, and (of course) my greatest love... my Golden Retriever, Phoenix.

  56 Responses to “Football Food Porn Frittata With Bacon Wrapped Tater Tots”

  1. Bacon wrapped tator tots? Where have you been all my life! The frittata looks great too, though I’d have to go with a combination of veggies and meats.

    • I would have put a meat in there too, Ed, but wanted to offer a vegetarian version because my food posts are always so heavy on the calories. The tater tots were to not deviate from that and keep your attention! πŸ™‚

  2. Looks like a great frittata recipe made better with memories!

    • It is a wonderful recipe and would be great for a Sunday brunch with friends or football guests, Irene! The memories absolutely added to the very fun cooking experience for me πŸ™‚

  3. Nothing like a golden retriever with onion breath, haha!

    I love Jeri!

    Excellent rendition. Why are you single with all these mad cooking skills? Someone needs to snatch you up! Anyone who can make porn food, i mean, seriously……

  4. Great memories.
    FAaaaabulous food.
    I LOVE the look on Phoenix’s face.
    WOOF. Hugs. xxx

    • He’s always such a doll, Kim. Well, when he’s not stealing something from me which I believe is half mischievousness and half fun for him. Woof back from Phoenix and thank you! πŸ™‚

  5. Hi Mike,

    Those family food memories are so sweet, aren’t they! Growing up, mine is from Sunday nights when we settled in to watch The Wonderful World of Color accompanied with popcorn and root beer floats.
    With my own children, it’s chocolate “zebra” cookies, so named because the white powdered sugar you roll the cookies in cracks apart upon baking into stripes. Even though the kids are grown now, they still want zebra cookies when they visit.
    Thanks for sharing your football day memories. Your frittata looks delicious!
    Josie

    • Yes, great memories are always the best. I soooo remember that Disney Sunday night show, Josie! Great memory and thank you for that! Those cookies sound absolutely scrumptious and no wonder your kids still request them πŸ™‚

  6. Yep, a glass 9 x 13 baking dish works great. 1 dozen eggs, 2 cups whole milk with any sauteed ingredients and cheese, and voila – the perfect frittata, I bake them all the time at the inn. I’ll have to try the bacon wrapped tator tots, I mean, who doesn’t love tator tots, right?!

    Please tell Phoenix that’s a very handsome photo of him.

    • The tater tots would also make for a great appetizer for your guests, Patti. Albeit not the healthiest one but they are on vacation! πŸ™‚

  7. Looks very yummy Mike. We shoo our dog from the kitchen but she never stays away for long. I know she would also love the fritatta though she’s not picky since she started life living on scraps in the Caribbean.
    What a great tradition your father initiated.

    • I hear ya on your dog, Leigh, as I think quite often they are just temporarily appeasing us! I didn’t realize until just now that your dog is really FROM the Caribbean! She’s very luck to have you πŸ™‚

  8. Mike,

    Can’t relate to football days, but I certainly can relate to good breakfasts. When I get back from tramping through some jungle or back woods somewhere in the world, I always plan the next weekend’s breakfast to be nothing less than smashing. This weekend it will be Sausage gravy, biscuits, tomatoes, and eggs over-easy… I can’t wait!

    • I can only imagine really hearty, savory stick to your ribs tastes wonderful after adventures like those, Corinne. I absolutely love, love biscuits and gravy and was finally able to make my own. Soooo yummy πŸ™‚

  9. Yum! I would actually try this! But I would probably prefer a very unhealthy, yummy to me version with a variety of meats. The Cholula sauce was a very nice touch!

    • If you’re going to make a dish with 12 real eggs you sure don’t need to stop and go healthy, Tony! It was just fun for me to make a vegetarian version. A Frittata can also be made with Egg Beaters πŸ™‚

  10. Thanks for posting and tagging me on Facebook. This is definitely my choice of dessert. That looks so yummy!

    • I know you mentioned that it would have been a great birthday cake, Agness. So, it begs the question as to what your entree’ would be? πŸ™‚

  11. It is so depressing to read that when I’m just about to make myself some toast for breakfast. I don’t even like football! πŸ˜‰

    • Well, if we could have shared your toast with my Frittata and the tasty little sides it would have been a complete breakfast ensemble! And football is not a prerequisite. All of our best to you and thank you for stopping by! πŸ™‚

  12. Yum, this looks so good! And I bet Phoenix enjoyed as much (if not more?!) than you!;-) I do love food that reminds us of our childhood, something so nostalgic about certain dishes!

    • It was delicious and the frozen leftovers heat up wonderfully, Jess! I totally agree with you on the nostalgia in food. Unfortunately for Phoenix, he doesn’t get people food except for string cheese sometimes πŸ™‚

  13. Frittatas are one of my favorite things to cook for breakfast because they’re just so easy and delicious. I love mine with mushrooms and spinach as well. And I’ve never seen a bacon-wrapped Tater Tot. Wow – I haven’t had tater tots since God knows when, but these look really delicious! And Phoenix is just so cute…onion breath and all!

    • Thank you for the Phoenix compliment…he gets by with a lot with those cute looks ha, ha! I can’t even remember why I originally bought the tater tots. It must have been some sort of craving or recipe I saw. But, they were in the freezer and I wanted to do something fun with them. Bacon!! How simple is that huh, Dana? πŸ™‚

  14. I love this, Mike. Let me tell you, anything wrapped with bacon scores high with me!

    Say, what kind of spam blocker do you use?

    • I’m with you, Marcia! I have yet to taste any dish that was worse off with bacon added! My webmaster uses the Akismet plugin in Word Press. It keeps 99.9% of the spam off of the legit comment threads without having to moderate comments or use Captcha. Every now and then one sneaks through though πŸ™‚

  15. Hi Mike we hope your New Year has been great so far!! We might be able to help brighten it a bit. Swing on by Two Voices One Thought. We have a challenge for ya & you’ve been nominated!!! Look forward to seeing you there friend!! πŸ™‚

    • We hope the two of you have had a great start to your New Year as well, Inion and Mathair! I will absolutely get over there when I can. Nominated AND challenged, huh? I’ve always been the latter but that’s another story πŸ™‚

  16. Loved this one, but really, do you really banish your little buddy from the kitchen when you are cooking? I can’t imagine being able to do so with that sweet face looking up at me. Cook up a storm tomorrow and cheer on the Seahawks!!!

    • Ha, ha Phoenix is by no means banished, Jackie! He lies down right at the outskirts of my very tiny kitchen. That is, if he doesn’t have something else going on with his agenda at that moment πŸ™‚

  17. Looks like I’m a few days late to the bacon party. Thanks so much for the shout out. Just let me know if you and Phoenix ever make it back to Idaho πŸ™‚

    • You are very welcome and deserving of the shout out, Jeri! I was thinking that exact same thought the other day as to Phoenix and I meeting you guys if we were to head up to Idaho for a road trip. Thank you! πŸ™‚

  18. I like Jeri, too.

    And I love salty protein in general, and eggs with veggies in particular. Given all this good support you’ve provided, I’m going to try my hand at a frittata, definitely freezing leftovers for future meals.

    Thanks too for the mini geography lesson — I hadn’t realized that Reno sits at a mile-high altitude. O f course that affects cooking time.

    • Jeri rocks! The frozen leftovers have been great, Alison. I hope you like the dish you make! I’m always off kilter cooking times up here πŸ™‚

  19. sunday football days are special indeed. got good games on this weekend. i also love dad memories.

  20. Almost anything is great wrapped in bacon. My SIL the vegetarian is missing out.

    • I will second that several times over, Krystle! Maybe your sister-in-law could go to the foodie dark side just once πŸ™‚

  21. WoW that’s a very unique breakfast. It looks delicious and I for sure want to try it one day. haha I love to imagine my daughter’s face should I say one day OK we are having “football food porn frittata with bacon wrapped tater tots” for breakfast today πŸ™‚

    • It was absolutely delicious, Freya! Ha, ha, ha…I burst out laughing to the latter part. She’s definitely old enough to hear the title but coming from her mom would likely throw her! πŸ™‚

  22. love the story behind the cooking Mike!
    Have a wonderful week, and thanks for stopping by my blog this week.

  23. Oh YUMMY, what time would you like me over for Breaky, I will bring the coffee πŸ™‚

  24. Bacon wrapped tater-tots. Wow! Wonder if you could drop those in a turkey frier and have a whole new food-truck item. I’m a sucker for eggs, cheese and bacon in just about any combo. πŸ˜€

  25. Oh wow, that looks really yummy! And I love the pioneer woman! She has the best recipes! You can totally see the lust in Phoenix’s eyes πŸ™‚

    • I so enjoy replicating her recipes, Michelle! But, they are only one a week usually because they are quite ummm…”hearty” dishes and not the healthiest. But, we all have to have a food cheat day right? LOL..Phoenix was absolutely lusting…that made me laugh πŸ™‚

  26. Impressive – though I had to google tater tots for an explanation:)

    • Thank you and good call, Mette! I thought tater tots were a universally known snack ha, ha! πŸ™‚

  27. Frittata looks amazing Mike! And, look at Phoenix! So cute!

    • It was so yummy and very healthy! The Frittata that is. Thank you for the compliment to Phoenix, Rita πŸ™‚

 Leave a Reply

(required)

(required, will not be published)

CommentLuv badge