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Bacon Spinach Cheddar Frittata

I’m beginning to realize that breakfast is my love language.

Seriously – pour me a cup of coffee and dish out some eggs and you’ll have a piece of my heart.

Even though we don’t have chickens of our own (hopefully our municipality changes its chicken ordinance in the future), I love starting the morning off with an egg dish. Today began with a frittata, of sorts.

Frittatas are Italian egg dishes filled with meats, cheeses, and vegetables. Traditionally, these dishes begin by cooking your fillings in a skillet on the stove, top with eggs and cook for a minute or two, and then move your frittata off the stove and into the oven to bake completely. Seeing as I don’t own a cast iron skillet – or any oven safe skillet, for that matter – I decided to modify the traditional methodology to work with what I had.

All I needed was a regular ‘ol nonstick skillet and a fitted lid. So much easier, and all I needed was my stove top!

From the piece of my heart dedicated to breakfast, I present for your breakfast delight: spinach, cheddar, and bacon frittata, of sorts.

Screenshot 2017-06-04 at 8.59.06 PM

Begin by whisking up your eggs and pouring them into skillet. As your eggs begin to set on the bottom, add your fresh spinach and cooked bacon. Cover the skillet with a fitted lid and watch as your delicious breakfast magically cooks before your eyes. Once your egg is cooked all the way through and the top center is set, add freshly shredded sharp white cheddar cheese to the top of your masterpiece. Recover with the fitted lid for a minute or two to make sure the cheese is nice and melted.

There you have it – the easiest frittata ever!

I can’t wait to make this again with new ingredients: asparagus, squash, artichoke, peppers, ham, sausage – the possibilities are endless!  

Until next time, may your heart and your breakfast table be full!

Screenshot 2017-06-04 at 8.58.44 PM

A Frittata for Two:

  • 5 eggs, whisked
  • 1 splash of milk
  • 2 cups fresh spinach
  • 5 pieces bacon, cooked
  • ½ cup shredded white cheddar cheese
  1. Grease your nonstick skillet and place on medium-high heat.
  2. Toss your spinach into the skillet and allow to cook. Once slightly wilted, whisk together eggs and milk; pour into skillet.
  3. Allow eggs to cook until the edges start to bubble, indicating that the bottom of your eggs are beginning to set.
  4. Add cooked bacon to your spinach and eggs. Cover skillet with a fitted lid.
  5. Cook until the center of eggs are firm.
  6. When eggs are set, remove from heat and sprinkle shredded cheese on top of your frittata. Recover with lid and allow cheese to melt.
  7. Serve with a cup of coffee and enjoy your breakfast!

 

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