Kitchen Sink Frittata
I don’t often cook breakfast and I eat it even less. Or maybe it’s the other way around. Anyway, Hubs was so great through our snow storm that I was spurned to do something nice for him. And he loves eating breakfast. He really loves eggs.
I had all the fixings for a pretty nice frittata. Tons of eggs, some frozen leaf spinach, half an onion, some cheese, some leftover sauteed mushrooms, and a pound of bacon. I even had some buttermilk. I got my cast iron skillet down and went to work.
Hubs woke up in kind of a crappy mood. I don’t know what his problem was. Actually, I do know. He likes to sleep in and I was up and out to the living room at 4:30 am. I have an early riser habit. I like getting things done while everyone else is alseep. I’m trying to do less of that. But sometimes you just wanna peruse garden catalogues while watching a dumb show on Netflix.
His mood changed after his second slice of frittata and we ended up getting to work on dinner….the all day short ribs. I had asked him to make some rolls. Poor guy….he was having yeast problems. Teeheeee!!! He ended up needing to run to the store. Good thing, too… I needed a wedge of blue cheese.
So when your Hubs wakes up in a bad mood, just feed him some eggs. Smile and pour the man some juice. They’ll get over it.
Kitchen Sink Frittata
Ingredients
- 10 eggs
- 1/4 cup milk or buttermilk
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 half stick butter
- 1 cup frozen leaf spinach
- 1 half cup sliced mushrooms I used leftover cooked mushrooms
- 1/2 lb bacon cooked almost crispy
- A few thin slices of onion
- 1/2 cup shredded cheese I used cheddar
Instructions
- Preheat the oven to 400. Fry the bacon in a cast iron skillet on medium heat or lower if the fat starts to smoke. Remove the bacon and set aside. Pour off all but about a tablespoon of bacon fat. If the pan gets too hot just take it off the burner. Cast iron retains heat.
- Add the butter to the pan and saute the onion for about 5 minutes or until just soft. Add the mushrooms and the spinach, sauteeing for about 5 or 10 minutes. Remove some of the mixture...about a half cup or so...and set aside. I removed my pan from the burner here.
- Chop the bacon. Whisk the eggs in a bowl with the milk, garlic salt, and pepper. Stir in the chopped bacon, reserving some on the side....about 2 tablespoons.
- Pour the egg mixture into the skillet and stir to combine. Add the reserved bacon and the reserved spinach mushroom mixture around the top of the egg mixture and bake in the oven for about 15 minutes, adding the shredded cheese halfway through. It's done when the center is set and the sides start to puff.