0:00
- Well, the next recipe that I'm sharing with y'all,
0:03
I understand that breakfast items,
0:08
quite a few people out there are always looking
0:11
So I am making, and this is kind of a luncheon item too,
0:18
I'm making my sons', Jamie and Bobby.
0:24
This sounds more like Bobby though as I go,
0:27
except for the bacon, and that sounds like Jamie.
0:32
So I don't know if it was in one of their books
0:35
that they did together or what.
0:36
But we're gonna start cooking our bacon
0:42
in a nonstick skillet that will go in the oven.
0:50
And it does not say to chop this up.
0:52
It just says cook four slices of bacon.
0:54
But I think, going in a frittata,
0:59
that it doesn't need to be four, just big old slices.
1:04
You say, "It's so easy to do with a pair of scissors,"
1:08
but this is not cooperating with me.
1:12
I probably don't have my best pair of scissors
1:19
But when you're cooking baked beans
1:24
and you don't cut your bacon up,
1:26
and you've just got long pieces,
1:28
and somebody comes along and and dips up two
1:32
of the long strips of bacon, leaving you none.
1:36
So that's just why I like to cut it up,
1:40
so everybody gets some.
1:45
So I'm gonna cook this for about two minutes.
1:48
And while it's cooking,
1:52
I'm gonna beat my eggs and my milk together.
2:01
Kind of stuck together on of those pieces
2:11
that didn't cut just right. (giggles)
2:14
Okay, thank goodness for a wet rag.
2:21
So I'm gonna cook that bacon for a couple of minutes,
2:25
and then I'm gonna throw in our kale.
2:29
I'm worried about this being big enough, Eddie.
2:33
I'm afraid that's not big enough.
2:37
I'm gonna come in here and get a bigger one.
2:41
And the reason this sounds like Bobby's recipe is,
2:45
the recipe calls for four large eggs
2:48
and then four more egg whites,
2:54
which leaves me holding the bag with four yolks.
2:59
Well, I'm certainly not gonna throw those away.
3:02
And I will save them for another dish.
3:10
These are beautiful eggs.
3:15
In fact, I'm tempted to just go ahead
3:17
and throw in those four yolks.
3:21
All righty, here's our whites.
3:31
And here's a little pepper.
3:34
And an ingredient that I very seldom use is white pepper,
3:42
because I actually love seeing the black pepper flakes.
3:47
In fact, I don't buy the real close ground bacon.
3:52
'Cause I just like to see it in the dish.
3:55
So we're just gonna beat this.
3:59
Now, should I add those four yolks or save them
4:01
for something better?
4:05
This is a lighter dish.
4:09
Okay, I think that's beat very well.
4:14
And they're using a cheese that I don't use a lot of either.
4:23
That Jones, Johnson...
4:26
- [Eddie] That'd be Jarlsberg.
4:27
- [Theresa] Jarlsberg.
4:31
- [Eddie] Isn't that kind of...
4:31
- [Theresa] It's like Swiss.
4:34
or gruyere. - [Theresa] Swiss cheese,
4:39
The boys tell to use a light cheese and light milk.
4:45
But I'm using whole milk and I don't know if...
4:47
- [Theresa] Its whole cheese.
4:48
- It is whole cheese.
4:51
you've just got to shoot the hog and do it. (giggles)
5:01
Okay, now the tomatoes are actually for the topping
5:07
on our frittata, so those don't get cooked.
5:14
Now, the bacon drippings, they're gonna be so, so good.
5:24
It's been seasoned up, our frittata, so well.
5:29
And this is, real shortly, going in the oven.
5:33
So Theresa, we'll need our oven preheated.
5:39
- [Paula] Are we cooking anything right now?
5:41
- [Theresa] We've got some bread in there
5:43
but it should be done in a few minutes.
5:47
- All right, my precious,
5:50
little fella said just cook for a couple of minutes,
5:55
and then add your kale.
6:00
And we're gonna cook that up.
6:02
And they tell me to really cut the kale up very, very fine,
6:10
which is what we did.
6:14
I'm hoping that that's gonna drink up those bacon drippings.
6:21
Those are gonna add a lot of color to our dish.
6:35
This is gonna be good, my boys.
6:40
I still feel like it needs those four yolks. (giggles)
6:43
What about you, Eddie?
6:45
Okay, so it's been five minutes.
6:48
And now, I'm just gonna pour my beaten eggs
6:55
over our bacon and our kale that's smelling so, so good.
7:05
And my guys tell me to just kinda move it
7:12
around a little bit until it starts to set.
7:22
I hope this doesn't stick.
7:24
I put it in my non-sick cookware, which I always spray,
7:33
but I didn't this particular time.
7:39
So please don't stick
7:44
when I go to slice it.
7:59
Let's see, they said transfer the pan.
8:03
Add the egg mixture to the pan and scramble gently
8:07
until the eggs begin to set.
8:15
And they are beginning to set.
8:28
This really looks nice.
8:29
Just a little different way to serve bacon
8:34
and eggs other than just the normal way.
8:39
All right, so now I am gonna chop it with our cheese
8:47
and I'm gonna bake this until my eggs are set
8:54
and the cheese is all melted.
9:05
Hmm, this is so pretty.
9:09
It's just really a classy-looking dish.
9:14
It's a good thing somebody in my family has some class.
9:20
I'm my father's child.
9:22
All right, in the oven, 325.
9:27
So this is gonna cook kind of slow
9:31
for about 10 to 15 minutes.
9:35
I was worried about it sticking, but it's not sticking.
9:45
I'm not bearing down with my knife.
9:49
Whoa, look at that, Eddie.
9:56
Now, the boys tell me to garnish this with some tomatoes,
10:03
but I think just a little spoon of sour cream is in order.
10:21
Doesn't that look good, Eddie?
10:22
- [Eddie] It looks good.
10:25
- Good enough to eat.
10:28
Thank you, Jamie and Bobby.
10:33
Mm, looks really, really good, and really, really hot.
10:49
Can you see the steam, Eddie?
11:10
- The kale gives it such a nice, fresh taste
11:19
and the tomatoes top it off perfectly.
11:26
But let me tell you what's happening with that bacon.
11:29
That bacon is so good in there.
11:33
'Cause I love a softer cooked bacon, and it's right on time.
11:40
So Deen brothers, y'all did your mama proud.
11:45
"Love & Best Dishes", y'all.
11:47
Try it, I think you'll like it.
