Today’s post is brought to you by: we desperately need to go grocery shopping and I need to clear out the produce in my fridge before they go bad.
And that’s how you make a breakfast frittata, folks.
Frittatas are wonderful for clearing out the produce in your fridge! I’ve made various combinations using different types of meats, vegetables, and cheese, and haven’t had one I didn’t like. They reheat well, so it’s great to eat throughout the week, plus, depending on what you put in it, it’s even socially acceptable to have it for dinner.
Not that it’s ever really mattered to me what’s socially acceptable for dinner.
This specific frittata involved caramelized onions, bacon, asparagus, red bell peppers, tomatoes, spinach, and cheddar cheese, one fork, and no plates. Place your cooked and seasoned vegetables and meats at the base of a round baking pan or cast iron skillet. Add some milk to beaten eggs and pour over the cooked ingredients. Bake until eggs are set and serve warm!
- 1 medium onion, sliced thin
- 1/2 red bell pepper, sliced into strips
- 1 medium tomato, diced
- 6 asparagus stems, ends trimmed and sliced into 1 1/2 pieces
- 2 cups fresh baby spinach
- 8 oz bacon, chopped into 1/2 inch pieces
- 8 large eggs
- 1/4 cup milk
- 1/2 cup cheddar cheese, freshly grated
- salt and freshly ground black pepper, to taste
- Preheat oven to 450 degrees.
- In a separate bowl, whisk eggs and milk. Add cheese and salt and pepper, to taste. Set aside.
- Place chopped bacon in a cast iron skillet and heat to medium-high. Cook bacon until fully-cooked, but not crispy, and remove with a slotted spoon. Drain all but 2 tbsp of grease and lower the heat to medium. Add the sliced onions and stir. Let cook, stirring occasionally, until browned (if the onions begin to burn, lower the heat). Add the bell pepper and asparagus and cook for 2-3 minutes until softened. Add the tomato and spinach and cook until spinach is just wilted. Remove from heat.
- Pour egg mixture over cooked vegetables and bacon. Let sit for 1 minute on burner, then place skillet in the oven, uncovered, and cook for 12-15 minutes, or until eggs are set, but not browned.