frittata with bell peppers, bacon, and tomatoes

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Several weekends ago I woke up with a start (I do this sometimes) because my belly was trying to tell me something: I was hungry.  It was already like eleven o’clock in the morning (Don’t tell my dad. He’s always made fun of my incessant sleeping. In college, it was not a rare occurrence for me to take three or more naps in any given 24 hour period.) and my husband and I had spent the entire day before moving mounds of chunked granite from our backyard to our front yard. Cereal wasn’t gonna cut it. Plus, our newly purchased house was so still and quiet when I awoke and the sunshine was trying so hard to beam through the little cracks in the window blinds that I felt like I needed to turn into a storybook princess and twirl around while opening the windows and sing while the little birds helped me pop the tablecloth and lay it gently on the tabletop. This was no morning for an ordinary breakfast.

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A frittata seemed obviously perfect. I didn’t have much in our refrigerator (the unpacked boxes lying around the house demanded more of my attention at this point), but we did have eggs and a handful of random vegetables. And a frittata is one of those pretty foods, not even counting the fancy name, that you would expect to see on a brunch menu at a bistro. It’s hearty, but simple. And perfect for princess mornings with a not-so-stocked fridge.

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frittata with bell peppers, bacon, and tomatoes
prep time: 10 minutes cook time: 15 minutes yield: 6 servings
ingredients
3 strips bacon, cut into small pieces
1 medium tomato, diced
1/2 yellow onion, diced
1 cup diced bell pepper
6 eggs
1/4 cup milk
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup cheese, shredded (use whichever kind you prefer)

create
Preheat the oven to the low broil setting.
In a cast iron skillet (or an oven safe sauté pan), cook the bacon over medium heat until crisp. Add the tomato, onion, and bell pepper. Cook until soft, about 5 minutes.
In the meantime, beat together the eggs, milk, salt, pepper, and cheese in a medium bowl.
When the vegetables have turned soft, add the egg mixture and quickly combine the ingredients using a rubber spatula. Cook for 5 minutes or until the bottom is set and the top begins to set.
Transfer the skillet to the oven and broil for 4 to 5 minutes, until the top is set and begins to look fluffy.
Serve immediately.

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