Practically carb-free, this low carb bacon and brie frittata makes a great holiday brunch recipe. And this KitchenAid Stainless Steel Cookware is a fantastic gift for any foodie on your list.
I have a new love and it’s called stainless steel cookware. I have finally replaced the good pots and pans I received for my wedding over 13 years ago. At the time, they were the height of good cookware and they were very good to me. But it was time to break up with them and move on. In part because they were old and rather scratched and in part because I’ve become increasingly conscious of the environmental and health impact of some of the coatings on older non-stick cookware. I’ve tried a number of things in terms of replacements. I have a growing collection of cast iron, both enamelled and plain, and I love it but it has its limitations (not least of which is the sheer weight of those pots and pans!). I have also tested out a number of eco-friendly non-stick options and found those to have some limitations as well. For one thing, it’s harder to sear and brown foods on those ceramic-based surfaces. And for another, the surfaces can be SO non-stick at first that food slides around in them a little too much. But they also scratch and damage easily so even with great care, the non-stickability begins to wear off quickly.
It finally dawned on me that non-stick was not the only game in town and that most culinary professionals prefer stainless steel. I knew it would be an adjustment but decided that it might be the best option for my purposes. I was very fortunate to have the chance to review a set of stainless steel cookware from Kitchenaid. It’s a beautiful set and comes in red and black, but I chose the classic polished steel.
When it came, it was so shiny and perfect I was hesitant to cook with it, lest I mar its beautiful surfaces. And I was right about needing an adjustment period: if you’re used to non-stick cookware, stainless steel can present a few challenges. You need plenty of butter or oil to keep things from sticking, which is hardly a problem among the low carb set. In a way, I find this to be an advantage as it adds great flavour and nutrition. You also need less heat, as the conductivity of these pots and pans is quite remarkable. I have to keep reminding myself of this when I go to cook with it, and I try to keep the burners are medium or below. Only in a few cases do I find that I need a higher heat, such as searing meats. I’ve been using these pots and pans for a few months now and I find them a joy to cook with.
A huge benefit to this cookware is that it’s dishwasher safe. Unlike my old wedding-present cookware, I can pop my pots and pans into the dishwasher for easy clean-up. In fact, I prefer to clean it this way because it comes out looking as shiny new as when it first arrived. There’s nothing quite like pretty shiny new pots and pans on display to make me want to get cooking! I also don’t have to be nearly so careful with these pots and pans; I can stir and lift and flip with whatever old kitchen tool I have handy. As someone who cooks a lot, this sort of durability is a huge plus. It’s very reasonably priced for a set of good cookware but you can also purchase most of the pieces individually. I’d happily recommend it to any serious cook looking to get away from non-stick. A great present for any foodies on your list!
Now, you don’t need stainless steel to make my Bacon & Brie Frittata, but you do need some sort of oven-safe skillet. Bacon and brie are a match made in low carb heaven and frittatas are just about the easiest meal ever. This would be great as a holiday brunch recipe, but it also makes a great dinner. Gooey brie oozing out of a bacon-studded open-faced omelet…what could be more delicious?
Disclosure: I received a 10-piece set of stainless steel cookware from KitchenAid for review purposes. All thoughts and opinions are my own.
Bacon & Brie Frittata
Practically carb-free, this low carb bacon and brie frittata makes a great holiday brunch recipe.
- 8 slices bacon, chopped
- 8 large eggs
- 1/2 cup whipping cream
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 ounces brie, sliced thin (easiest to do when it's cold)
- In a 10 inch saute pan, cook chopped bacon over medium heat until crisp. Remove with a slotted spoon and let drain on a paper towel lined plate. Reserve skillet and 2 tbsp of the bacon grease.
- In a large bowl, whisk eggs with cream, garlic, salt and pepper and about two thirds of the cooked bacon. Set skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides.
- Pour egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, about 10 minutes.
- Preheat broiler to high and set an oven rack on the second highest setting in the oven. Lay slices of brie on top of frittata. Sprinkle with remaining bacon. Broil until puffed and golden brown, about 5 minutes, watching carefully to make sure it doesn't burn.
- Remove and let cool a few minutes before serving.
Serves 6. Each serving has 1.91 g of carbs.
Food energy: 327kcal Saturated fatty acids: 13.16g Total fat: 25.93g Calories from fat: 233 Cholesterol: 309mg Carbohydrate: 1.91g Total dietary fiber: 0.08g Protein: 16.68g Sodium: 658mg