A Very Bacon Saturday

For breakfast this morning I made glazed bacon (of course) and a frittata of sorts. Both came out so good that I have decided to regale you with tales of my culinary dabblings.

For the glazed bacon I poured apple cider into a bowl and let a few strips of bacon marinate in there for a while. I followed my normal recipe for glazed bacon, retaining maybe a couple tablespoons of the apple cider and adding brown sugar for the glaze. The bacon came out really delicious, with a very strong apple flavor.

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For the frittata I took four slices of bacon and chopped them up pretty fine. I fried this up in a pan, rendering the fat, and then added the following:

3 small mushrooms, diced
1 celery stalk, diced
1 small carrot, diced
1 small onion, diced
1 small Yukon Gold potato, diced
a few pinches of salt & pepper

I fried this over high heat for a while, then turned it down to med-high and covered it, letting it cook a bit in its own steam, occasionally stirring it up. I scrambled three eggs and then poured it over the mixture. I could have easily used 4-5 eggs to really cover everything, but at this point I already had more food than I needed for myself. I let the egg make its way throughout the mixture, giving it some gentle stirring. After a few minutes the egg bound the mixture together and created a sort of frittata. It came out really tasty, and with very little seasoning. The bacon flavor permeated throughout, and the mix of veggies worked great.

I'm thinking 2008 might be the Year of Bacon.