oh, midterms. (and a frittata).

While I’m mostly content with the student life, midterms drive me nutty. They clearly put a damper on the blogging as well. Without further rambling, however, I give you my beloved frittata. It was Saturday when I made this, and I believe in protecting the lackadaisicalness of Saturdays, so the recipe is quite loose. Then again, it’s a frittata, and frittatas are for improvisation.


Saturday Morning Frittata

  • 6 slices bacon, cut into bite-size pieces
  • 1/2 onion, diced very fine
  • diced mushrooms (I used 1/2 of one of those pre-washed bags.)
  • broccoli, cut into bite-size florets
  • 8 eggs
  • 1/8 cup milk
  • Goat cheese
  1. Preheat oven to 425.
  2. In ovensafe skillet, preferably cast iron, cook bacon. When just done, remove bacon from skillet but leave rendered fat.
  3. Cook chopped onions, mushrooms, and broccoli in bacon fat over medium heat, until soft.
  4. Mix bacon in with cooked vegetables.
  5. Whisk eggs and milk in bowl. Pour into skillet.
  6. As eggs cook, move cooked eggs inward, allowing uncooked portions to flow underneath.
  7. When eggs appear mostly set, sprinkle heavily with goat cheese.
  8. Carefully move to oven and cook for approximately 20 minutes, until golden.
  9. Eat entire frittata in one day. We did.

Because of the saltiness of the bacon, this recipe did not need seasoning. I rarely go cook without throwing in something, but this truly required nothing. Of course, you can add whatever you like, and if you’re making a vegetarian version, definitely throw in some salt.

Here’s a preview of things to come: Greek yogurt, the ordeal that is packing for vacation in only a carry-on, a review of that Anthropologie dress from last week, the newest books to grace my Kindle, and KEY WEST. There will be pictures, loves. And seafood.

Now, I’m off to study for this last midterm exam.


Thanks for reading,


9 thoughts on “oh, midterms. (and a frittata).

  1. Good luck on your midterm!

    I love frittatas and there absolute versatility! Definitely dig all the ingredients in yours – especially the bacon! =)

  2. Thanks for stopping by, everyone! The goat cheese really was the perfect topping. I highly recommend it. I’d like to try one with bleu cheese sometime, too. Thanks for the luck, Peggy! It went well–I hope.

  3. Pingback: oh, midterms. (and a frittata). (via somewhere southern) | My Grandparent's Kitchen

  4. Oh yummm. this is breakfast fit for the kings! And i love how versatile it is when u can put everything under the sun (to a certain extent) into it!

  5. I’m glad everyone seems to like the frittata recipe! I think it will be a regular at our house from now on. Vacation is turning out to be a little anti-technology, so the posts have been slow since last week. New recipes when I make it back home!

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