Tonight, I just wanted to make something quick and use up a few things in the fridge so they wouldn’t go bad. I love making frittatas, because you can add whatever you like in them. I cooked a pound of bacon in my cast iron skillet, added a container of mushrooms in the bacon fat, and let them cook down a bit. Next came spinach; I just added it to the mushrooms and cooked until wilted. I took my veggies out and placed them in a separate bowl.
I spotted some stale French bread in the cabinet, so I broke off a chunk, cut it into bite-sized pieces, and added it to a tablespoon of oil in my greasy bacon fat pan to toast it up. While the bread was toasting, I cracked 9 eggs, whisked them with a touch of heavy cream, salt, pepper, and a sprinkle of Parmesan. I poured some veggie mixture and 4 pieces of cut up bacon to my eggs and stirred them together. Then cook until the bottom is set, add some cheese (I used a mix of mozzarella, colby, and jack).
Then I transfer it to the oven on high broil for about 5-6 minutes, or until the top is perfectly cooked. Then run your spatula under the frittata and place it on a cutting board or serving platter.
Cut with a pizza cutter into desired sized slices!
I let the rest of mine cool on the plate in the microwave so my dog won’t steal my masterpiece! You can eat it hot, room temperature, or cold. You can also eat this for any meal, anytime of the day! Since it doesn’t matter what temperature you can serve it at, it is perfect for brunch with friends or family. You could make a big one Sunday morning and have leftovers for lunch the next day, or you could throw literally whatever you have in the fridge or cabinets together with the eggs after you get home from a long day for a quick supper! The possibilities are endless!
What would your favorite combination be?
One thought on “Frittata Fun”
You are so lucky that your kids will eat eggs. My step-son still has no interest. I think I could eat them every day (and usually do for breakfast) and be happy. Quick, high protein, and mighty darn good for you!