Once upon a time, I was a waitress at an Italian restaurant. I loved it. I loved seeing the tomato mustasched smiles of kids with their parents digging into a plate of spaghetti. I loved the warm appreciative glow in the eyes of two people, so very much in love, enjoying an appetizer of fried calamari. I loved the hustle and bustle of tour-bus crowds scrambling in, scarfing their buffet meals, and reluctantly leaving for their hotel.
As you all probably know by now, we eat scrambled eggs and bacon A LOT. Like, nearly every morning for breakfast. We love eggs and bacon. Still, we like to switch things up sometimes, so last Sunday I created this delicious frittata with the spare ingredients I had laying around the kitchen.
- 10 eggs, whisked in a large bowl
- 6 slices of bacon, chopped
- 1 leek, sliced and well rinsed (white and light green parts only)
- 1 cup zucchini, chopped
- 1 cup tomato, sliced
- salt and pepper to taste
- Pre-heat the oven to 350 degrees F.
- In a caste iron skillet or dutch-oven-like pan, cook the bacon over medium-high heat until just before it gets crispy (about 3 – 5 minutes). Be sure to flip the pieces around so both sides get cooked.
- Add the zucchini and leeks to the pan.
- Cook the bacon, zucchini and leeks together until the leeks are soft, stirring occasionally (about 3 – 5 minutes).
- Meanwhile, sprinkle a little salt and pepper to taste into the bowl of whisked eggs
- Pour the egg over everything in the pan.
- Allow it to sit and cook for at least 2 minutes.
- Next, carefully place the tomatoes on top. They will sink into the egg, but since will have cooked a little, they should stay near the top.
- Cover the pan and place it in the over.
- Bake for 20 minutes.
- Check the frittata–if the center is still very soggy/uncooked, give it another 5 minutes.
- Uncover the frittata and cook for 5 more minutes to brown the top slightly.
- Allow it to cool, flip it out onto a plate and serve!
|It looks like a pizza, doesn’t it?|
This frittata was a great alternative to our usual scrambled eggs and bacon. I cut it just like a pizza into eight slices and we each took a slice for breakfast Monday morning through Thursday last week. The leek really did act like onion–but it wasn’t sharp or bitter. The frittata had a nice, savory onion flavor complimented by the salty bacon and sweet tomato. I’ll admit, the zucchini flavor wasn’t much to speak of, but it did add good texture. 🙂 Breakfast success!