scrappy eggy frittata…

26 Jan

Frittatas are the perfect breakfast food because you dump whatever scraps you have in the fridge and it’s always tasty.  I never make the same one twice since it’s totally dependent on what is in my fridge.  But for the sake of recipe making, here’s what was in this one.

What you need!

6 eggs
1/4 cup milk
6 strips of bacon
1/4 of a big red onion
3 sprigs of mint
1 hothouse tomato chopped
1 1/2 cup grated old cheddar
2 tbsp green onions chopped
2 handfuls of spinach
1 tsp dried oregano
salt and pepper to taste

What to do!

1.  Set oven to 375 degrees.  Start with the onions and sautee them for a few minutes, add in chopped up bacon strips.  When the bacon is crisp-ish, put it in the bottom of a square glass casserole dish.

you can't beat onions and bacon!

2.  Wilt spinach in the same pan and add to casserole dish

isn't it a shame how much spinach shrinks?

3.  Chop and or grate the fresh ingredients (tomato, green onion, mint and old cheddar).  Spread these ingredients evenly in the casserole dish.

4.  In a separate bowl beat eggs and milk together.  Add in oregano, salt and pepper to taste.

5. Pour the egg mixture into the casserole dish evenly.  Bake in the oven uncovered for 30-40 minutes or until middle is not liquidy

feeds 4 generously!

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