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
- Preheat oven to 425.
- In ovensafe skillet, preferably cast iron, cook bacon. When just done, remove bacon from skillet but leave rendered fat.
- Cook chopped onions, mushrooms, and broccoli in bacon fat over medium heat, until soft.
- Mix bacon in with cooked vegetables.
- Whisk eggs and milk in bowl. Pour into skillet.
- As eggs cook, move cooked eggs inward, allowing uncooked portions to flow underneath.
- When eggs appear mostly set, sprinkle heavily with goat cheese.
- Carefully move to oven and cook for approximately 20 minutes, until golden.
- 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,
Rebecca
somewhere southern 