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Meat Frastratta - The Moore Farm House



Serves: 1


2 precooked and chopped slices of bacon
2/3 cup shredded Cheddar cheese
2 eggs
dash hot sauce
dash Worcestershire sauce
1 teaspoon half and half

Potato Crust -- enough for for 24 ramekins:
4 potatoes
2 eggs
dash salt and pepper
1/4 cup flour


For Frastratta:

Spray ramekins with "Pam" and put 2 tablespoons potatoes in bottom.

Hand pat into an even bottom crust (see below). Bake 20 minutes at 350° degrees. (If using frozen crust, let thaw overnight and preheat for 5 minutes at 350° degrees.)

In mixing bowl, mix 2 eggs, and the ingredients for your selected Frastratta using only half the cheese.

Pour into ramekin and top with remaining cheese.

Bake for 20-25 minutes at 350° degrees or until set in center.

Garnish with assortment of flowering herbs on a white plate.

For Potato Crust:

This step produces enough potato crust for 24 ramekins. Make extra and enjoy them often.

Shred 4 potatoes and rinse until water is clear. Drain until dry.

Add salt/pepper and 2 eggs, mixing well.

Mix in 1/4 cup of flour.

Spray ramekins with "Pam" and put 2 tablespoons potatoes in bottom. Hand pat into an even bottom crust.

Bake 20 minutes at 350° degrees. You can bake in a large baking dish and cut for future use.

Cool completely those that will be frozen for future use.


Comments to Reader: It is much simpler to make a batch of crusts and freeze them for future use. This makes the actual breakfast preparation of your favorite Frastratta very quick and easy. You can also substitute Monterey Jack and Baby Shrimp for the Bacon and Cheddar or a tablespoon each of cooked spinach and mushrooms with Swiss cheese for a Vegetarian Frastratta.

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