A day that starts with eggs for breakfast is a great day. A really great day. I love eggs. I will eat them scrambled, poached, over-easy, hard-boiled, on top of a waffle, or in the center of a piece of toast (egg-in-a-hole). Growing up, my mom would make us soft-boiled eggs with "soldiers" (toasted bread cut into thin strips) for dipping. I love eggs. These egg spoons are a staple in our house, and if you are an egg lover, you need them. (egg spoons)
Today deserves a special gold star on the calendar. A star, to commemorate the day my mom and I ventured into the world of the Frittata. A frittata is the perfect marriage between eggs and vegetables, a fluffy and savory dish, cooked in a cast iron skillet. Here is my favorite skillet, another essential in our house. (skillet)
This recipe comes from the local newspaper, and is totally adaptable based on what you have in your fridge. You can use broccoli, mushrooms, tomatoes, black beans, various types of cheese, scallions, or fresh herbs. Below is the combination that we tried today, which was absolutely divine.
Frittata with Bacon, Spinach, and Mushrooms
- 6 eggs
- 1/2 lb bacon, cut into small strips
- 1/2 onion, diced
- 3 Tbsp milk
- 1 cup grated extra sharp cheddar
- 1/2 bag spinach (4oz)
- 4 mushrooms, cut into thin slices
- 1/2 tsp salt
- 1/4 tsp black pepper
- Preheat oven to 400 degrees
- Heat a large cast iron skillet. Add bacon and cook until almost crispy. Remove from pan. Add onion and mushrooms and saute until soft (about 8 minutes). Add spinach and cook until just wilted.
- Whisk 6 eggs, add milk and salt/pepper, and stir in cheese. Pour egg mixture into skillet and add the bacon, mix gently.
- Cook over medium heat for 3-5 minutes, shaking the skillet occasionally so uncooked egg runs underneath. Remove from heat when eggs are halfway set, and transfer skillet to oven. Bake for 10 minutes until frittata is puffed up and golden on top.
- Cut into wedges and serve. Feeds 3 starving or 4 hungry friends.