Something horrible happened the night Cass and I made waffles: we didn’t eat all of the bacon. It is a problem that red-blooded Americans such as ourselves rarely face. But I had a solution: night #2 of brinner. Along with the extra bacon, our fridge contained a carton of eggs, some mozzarella cheese, half of a container of mushrooms, a couple bags of frozen veggies, and half of an onion. (I haven’t gotten around to grocery shopping this week.) So what can you make with all of that?
Frittatas are basically the original breakfast pizza. It’s an Italian egg dish that is similar to an omelet, but open-faced and capable of serving several people. There are so many variations of frittatas out there, because you can put pretty much anything in them. Veggies, potatoes, cheese… you get the idea. I based my recipe off of this one, but you can find plenty of others on Pinterest!
So here’s what you need:
- 10 eggs
- 1/2 cup milk
- 1 TBS baking powder (this helps the eggs rise better and get extra fluffy)
- Salt and pepper to taste
Here are the optional ingredients I used:
- 1/2 large onion, diced
- 1 bag frozen asparagus
- 5 cloves garlic, minced
- 1/2 lb. bacon, cut into small pieces
- 1 cup mushrooms, chopped
- 1 cup shredded mozzarella cheese
Pretty much anything you’d put in an omelet, you can put in a frittata. Don’t be afraid to try out a variety of toppings!
Here’s what you need to do:
- Heat your oven to 375 degrees, and heat a 12″ skillet over medium high heat.
- Coat the bottom of the skillet with about 2 TBL olive oil. Add the onions, garlic, mushrooms, bacon, and frozen asparagus. Cook, stirring regularly, until asparagus is soft.
- In a bowl, whisk together eggs and milk until combined, then whisk in baking powder and 1/2 TSP of salt. (I’m terrible at whisking, so it takes me a little longer than it probably should. You want to incorporate a lot of air into the eggs when whisking, and make sure the eggs are beaten completely.)
- Add the egg mixture to your skillet. Stir until it’s mixed well with the veggies. Keep the burner on medium high and cook for 2-3 minutes. Sprinkle with mozzarella cheese.
- Place the skillet in the oven. Bake until the top is golden, and eggs are firm. (The recipe I used said to do this would take around 25 minutes; it only took me 15. You can check the center of your frittata with a tooth pick, like you would with a cake, to check if it’s done. It should come out clean.)
The result was a wonderful and delicious brinner dish: golden cheese, salty asparagus, crunchy bacon, and fluffy eggs all in one. To serve, cut the frittata into sections like you would with a pizza, and the slices will come right out with a spatula.
We ate our frittata with some buttered toast. It was a really filling meal, and used up all of our leftover ingredients. This is a great week night meal for busy families who didn’t have time to hit up the grocery store- add it to your cook book! It’s FRITTATASTIC!