I’ve been going to sleep after 3am and rolling out of the bed around noon-ish. It’s summer and we’ve totally abandoned any sense of a normal schedule. Nonetheless, the kiddos still have to get three meals a day, and unfortunately they’re not going to feed themselves. So today for
breakfast brunch we had blueberry oatmeal, toast with strawberry jam, and a bacon spinach frittata with cheese, mushrooms and bell peppers.
I absolutely LOVE frittatas. If you don’t know what it is, it is basically the Italian version of an omelette. What I like most about this dish is that it is completely customizable. You start off with scrambled eggs and add any cooked meats, veggies and cheeses you want, then finish it in the oven for about 15 minutes. It also reheats really well, so you can double the size and have this as breakfast for the week.
You will need a skillet that can go from the stovetop to the oven. A completely stainless steel or cast iron skillet will work. I got my cast iron skillet specifically for mastering the perfect steak (which I’m still working on) but it is so versatile and is a kitchen must-have.
The photo instructions with commentary and tips are below. For the recipe card, just scroll to the bottom.
FIRST: PRECOOK MEATS AND VEGGIES
Lightly spray skillet with canola oil or whatever oil you have. I roughly chopped 5 pieces of bacon and cooked in the skillet on medium high heat until golden brown. I used a slotted spoon to take the bacon out. LEAVE THE BACON GREASE IN THE SKILLET. That grease adds so much flavor, don’t you dare drain it. I then roughly chopped half a red bell pepper and cooked it in the bacon grease for about 3 minutes before adding two handfuls of spinach. Once the spinach withered down in size (about a minute or two) I added the mushrooms and continued to cook for about 2 minutes. I then reduced the heat to low and added MOST of the bacon back. Your meats and veggies can be anything you want. It could be all veggies, you could do a play on chicken fajitas or maybe spicy sausage. Think outside the box. But inside this recipe box, you won’t go wrong.
SECOND: THE EGGS
As my meats and veggies stayed warm on low, in a separate bowl I scrambled seven eggs and a quarter cup of milk. This is also when you can season to taste. I usually use Creole seasoning like other people use salt and pepper (my late Stepfather was from New Orleans and that’s how they rolled). This time I kept it simple with just salt. I then poured the eggs in the skillet and added cheese. The picture shown might have you believe I skimped on the cheese. I WOULD NEVER. My blood type is Kraft® Sharp Cheddar! Add as little or as much cheese as you would like. I ended up adding half a cup. Turn the stovetop back up to medium high and mix everything up for about 1-2 minutes.
For the longest I thought that everything was supposed to be cooked at 350, unless it was BBQ. Oh the miseducation of a southern gitl. Make sure your oven is preheated to 400 degrees and bake for 15-20 minutes.
After I took it out, I cracked some black pepper over the top. You could also add a few sprinkles of cheese and your left over bacon pieces for garnish and even more yummy goodness. Now enjoy!
IS IT PIN WORTHY? PIN IT USING THE IMAGE BELOW!
- cooking oil spray
- 5 slices of bacon
- 1/2 red bell pepper
- 1/2 cup mushrooms
- 2 handfuls spinach
- 7 eggs
- 1/4 cup milk
- 1/2 cup sharp cheddar cheese
- Ensure oven is preheated to 400F
- Lightly spray oven-safe skillet with cooking oil
- Roughly chop bacon and cook in skillet on medium high heat until golden brown
- Use slotted spoon to remove bacon and set to the side
- Roughly chop red bell pepper and cook in bacon grease in skillet for 2-3 minutes then add spinach
- Once spinach withers down add chopped mushrooms and continue to cook for 2 minutes, stirring constantly
- Reduce heat to low and add 4/5 of the bacon back to the skillet
- In a separate bowl, scramble eggs and milk. Season with salt and pepper to taste
- Pour eggs in skillet, add cheese, increase temperature to medium high and mix everything. Let it cook for 2-3 minutes
- Put skillet in preheated oven and bake for 15-20 minutes, until set
- Garnish with additional cheese and left over bacon