Last Friday morning we stumbled out of bed at 5:30 am and staggered to the airport for what would be a three day party celebrating the wedding of the century. I thought long and hard about what to make for an early breakfast that day, but then my friend Melanie came for a visit and an afternoon rose turned into happy hour then dinner and then before you know it, it was time for bed. Fortunately, I had an inkling that I would have fun with Melanie (based on 29 years of experience) and I had already packed everything for our trip.
It was the first FBF where there was nothing special prepared or purchased. But it was also the penultimate wedding of the century day, so it was still pretty special. And after almost a year of Fancy Breakfasts I assumed that I could easily whip something up between then and my deadline to publish, and guess what? I did.
We got home from the airport late Monday night after a whirl wind weekend. I had been walking a fine balance of fancy meals, cocktails, skipped meals, and junk food. The last thing we wanted to do was go out to eat. The second last thing we wanted to do was go to the grocery. I opened the fridge and basically performed a miracle.
Menu: Frittata, roasted potatoes, and cantaloupe 20 minutes past ripe.
I’ve been making frittatas for years and I have finally achieved the “don’t need a recipe” level, but I will share what I did with approximate measurements.
4 strips of bacon
7 eggs – more or less depending on how hungry people are and what size your skillet is. I have a 10 inch cast iron
1 cup of cheddar cheese, grated
2 T milk – aka a splash of milk
1 cup of broccoli (or whatever veggie you want – I usually use spinach but I didn’t have any)
1/2 onion, sliced
Feta – optional
salt and pepper
Put bacon in cold skillet and cook to taste as the skillet heats to medium high. I like my bacon on the verge of burnt. I had planned to put the bacon in the frittata, but it was pretty cooked so I let everyone just have a piece of bacon on the side.
Meanwhile cook your veggie in the microwave to slightly tender. Whisk eggs in a bowl while the veggie cools a bit. Add a splash of milk, most of the cheddar cheese (save some for the top) and add the veggies. Add a little salt and pepper.
Cook the onions in the bacon fat until softened. If half your family hates onions, push them to all one side of the skillet and remember which side. (Handle side is how I remember.) Poor the egg mixture into the skillet starting on the non-onion side and allow it to ooze to the onion side. You may have to rearrange some veggies if they all end up in one place. Put the rest of the cheddar on top. Add feta to the onion side for people who also like feta and onions. Cook the frittata on top of the stove until the eggs are set. Wiggle the pan and if there is a lot of movement in the eggs, they aren’t set.
Once the eggs are set, slide the skillet into to oven under the broiler. (On high if you have a good attention span, low if you are easily distracted.) It’s done when the cheese has browned slightly and the frittata is puffed.
Serve from the skillet or slide the whole thing onto a plate.
This is delicious and wholesome and you can make it any time you want as long as you have some eggs and some wilted veggies in the fridge. It’s my go to meal when my giant box of spinach is about to be wasted. We had one slice left over and I ate it for breakfast the next morning.