A frittata is an Italian 'open faced' omelette, a quick, easy & satisfying meal for ANY time of day or night!
Have ready: 3-4 cups cooked, chopped cauliflower.
Saute 8 slices of chopped bacon - half way thru cooking time, add 1/2 cup diced onion and continue cooking until onion is soft & bacon is done. Drain and pat grease. Set aside.
Crack a dozen eggs in a bowl, add 4 Tblsp. water & season with S&P, pinch of cayenne & any blend herbs/spices you like. With a wire whisk, beat eggs thoroughly. Stir in a tblsp. chopped parsley.
Heat a nonstick 10" pan that's been sprayed with nonstick spray. Pour in the eggs and as they're cooking, 'lift' the sides of the cooked eggs, allowing the uncooked eggs to slide underneath. Carefully continue this, making sure the eggs don't get TOO scrambled up.
When eggs are fairly cooked, spoon the cauliflower mixture evenly over the top of the eggs. Place under the broiler (not TOO close to the heat) and continue cooking until the top is set, checking often to make sure it doesn't overcook. Remove from heat. Top with shaved colby-jack, cheddar or whatever kind of cheese you like (and as much as you like!) and return to broiler until the cheese melts.
Slide frittata onto a plate - wait a minute or 2 and then slice into wedges.
No comments:
Post a Comment