Thursday, January 24, 2013

On a breakfast kick...Spinach Herb Bacon Frittata


So here is a little truth...I totally check my astrology through only one website about every week (Free Will Astrology).  I totally blame Meghan for this obsession.  (P.S. I can also blame her for getting me to run more, eat more veggies, and explore more in life.)  You see the thing is, sometimes they get it sort of right.  For instance two weeks ago it talked about metaphorically speaking having a rock in my shoe, something that was always on my mind and I just couldn't stop thinking about.  This is most definitely still true.  I just don't know how to appropriately remove the rock, so I ask my girl friends and they tell me to wait it out.  That some thing or some people in life are "recollection roadblocks" and you just have to "drive over it and be done with it."  (P.S. Kathyrn should totally right a book of advice.)  So I am, and in the mean time I just keep baking.  

This frittata has ultimately served two purposes...it went great with the overnight caramel French toast on Sunday for brunch and has been a delicious lunch this week too.  It is filled with tons of spinach, some onions and bacon.  A little thyme and oregano add great flavor that pops out of nowhere since you aren't really expecting it.  Its simple and easy to make, plus re-heats easily in the microwave.  So, if you need a quick breakfast for the week or lunch or are just having friends over, give this a try!  Enjoy!


Brunch set-up.  Since I have so many mis-matched plates, I picked out my favorites and actually set the kitchen table.  This is only a big deal because my roommate and I never actually use the kitchen table.  Seriously, it just sits there and over the course of each week get piled with stuff until we clean it up over the weekend.


Salt, Pepper and Herbs


Let's get this frittata started.  Eggs, onion, milk, salt, pepper, oregano & Thyme


Then add spinach and cheeses.


Whisk everything together then add the bacon.


Spinach Herb Bacon Frittata:
1 tablespoon olive oil
1/2 cup chopped yellow onion
2 cups frozen spinach, defrosted and drained of all excess water
6 large eggs
1/4 skim milk
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
4 pieces bacon, cooked and broken into pieces
1/2 cup gouda cheese
1/4 cup parmesan cheese

1.  Preheat oven to broil. 

2.  In a large mixing bowl, whisk together the eggs, milk, onion, spinach, salt, pepper, thyme, oregano and cheeses.  Then whisk in the bacon.

3.  Heat olive oil in a nonstick ovenproof pan over medium heat.  Once oil is hot at the egg mixture and stir just a little bit.  Cover and cook over medium-low heat until the egg mixture is almost set but the top if still runny, about 2 minutes.  

4.  Place the skillet under the broiler and broil until the top is set and golden brown, about 4 minutes.  Using a rubber spatula, loosen the frittata from the skillet and slide onto a plate.  Cut the frittata in to wedges and serve.  Delicious warm or at room temperature.  Enjoy!

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