Sunday, April 19, 2015

Quickie Frittata

A quickie post for a quickie breakfast promised for a friend who keeps asking for some sort of recipe.

Eggs are such a great vehicle for all sorts of meals, and with relatively small amounts of extra ingredients, can serve 1-10 a very satisfying meal.

Today's quickie with what was on hand. As always, feel free to use this as a template and mix and match your own favorite 'on hand' ingredients:

Quickie Frittata (serves one hungry, two with toast/fruit, etc.)

Preheat oven to 350 degrees.

2 slices uncooked bacon, chopped
1 clove garlic, finely chopped
About an inch size piece of onion, finely chopped
1 small carrot, finely diced
3 leaves of kale, stem removed and finely sliced
3 broccoli crowns, chopped up
Small chunk of Pecorino Romano, finely chopped
2 duck eggs (= xl eggs)
More Romano for grating
Fresh or dried thyme leaves - to taste.

Heat a small cast iron pan over medium-high heat. Add the chopped bacon and let cook until just about as crisp as you would normally cook bacon.

Add onions, garlic and carrot and cook to soften. Salt and pepper lightly. When veg is softened (about 2 minutes), add the broccoli and kale and continue to cook, stirring occasionally, to soften green veg.

Beat the eggs in a bowl, add chopped pecorino, dried thyme if using dried, salt and pepper to taste and just a bit of water. Evenly distribute veg in pan, and pour eggs over as evenly as possible. If using fresh thyme, sprinkle on top and quickly grate a bit more Pecorino on top. 

The time it takes to do that will get the bottom nicely cooked. Place the pan in the pre-heated oven and let it cook until the eggs puff up slightly, 3-5 minutes depending on how soft or firm you like your eggs. 

If you're not so hungry by the time it's done that you eat the whole thing, leftovers are quite nice as a snack straight from the fridge, later.