by Jackie Garvin 10 Comments
Following the teachings of my grandmother to “make good with what you’ve got”, the end product of my kitchen adventures frequently depends on what I happen to have on hand. Some refer to this as refrigerator/freezer/panty raiding.
I say,
“Let’s see what we can drag out of the refrigerator/freezer/pantry.”
I don’t actually “drag”, as in pulling said object across a hard surface. I lift and carry, the same as you.
Today, I had to drag out green onions and peppers that neededusing. I spotted eggs and bacon that came along on the same drag.
Frittatapops into my mind. One, I could use all the things I procured on the current drag. Two, frittatasare a lot easier than omelets and that appeals to my somewhat lazy side today. Three, I can use a cast iron skillet. Four, it’s getting to be mid-morning and I haven’t eaten yet. Number four was the main motivator; I shall not lie.
That’s the long and the short of the creation of a Bacon Onion Pepper Frittata. Nothing thrilling, exciting or heart-warming. Just something good to eat – without going to the store.
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Bacon Onion Pepper Fritatta
yield: between 1 and 6 servings. It depends.
Use any combination of vegetables that you have or hand. Or, use whatever vegetables crank your tractor. I see frittatas as a vehicle for using leftover or fresh produce before it grows alien beings. Bake the frittatajust until the center is set. Over-bakingwill result in a dry frittatathat will hurt your feelings.
My cast iron skillet is very well seasoned. Therefore, I don’t have food stick. Ever. If you’re not as fortunate, add some cooking oil to the pan before adding the vegetables.
2 strips bacon, diced
1/2 cup green onions, diced
1/2 cup sweet peppers, diced (I used a combination of yellow, orange and red)
1/8 teaspoon dried red pepper flakes (optional)
1/4 cup gratedParmesancheese
salt and pepper to taste
6 eggs, well beaten
Throw diced bacon into a hot 9 inch cast iron skillet. Cook until the bacon renders some of its fat and the edges start to crisp. Add onions, sweetpeppers and pepper flakes right in there with the bacon. Cook for an additional 5 minutes or until the vegetablessoften. Season lightly with salt and pepper. Don’t go too heavy with the seasoning because Parmesan cheese is very salty.
Pour well beaten eggs in the pan. Sprinkle with cheese.
Bake in a 350 degree, preheated oven for 10 minutes or until center is set. Don’tover-bake.
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ABOUT JACKIE
I’m Jackie Garvin, the personality behind the blog. Syrup and Biscuits is a Southern food blog that champions the best the South has to offer: simple food with modern and vintage recipes, beloved traditions, a focus on family and bountiful gratitude for many blessings. We love company and we're mighty happy you joined us. Read more...
Comments
khalls says
Frittatta’s Oh how we love them. Thank you for posting what appears to be a delicious version of a classic. Sometimes I just don’t want the carbs / crust on quiche. Round my house it is the ” leftover omelette.
Kudos and Blessings “
Reply
Jackie Garvin says
Kurt,
I make frittatas quite a bit. They’re easy, quick, versatile and practical.You can’t ask much more than that from groceries. 🙂
Karen says
I make them a lot here as well. I usually fry some potatoes and onions or have left overs and add that as well. So many possibilities, also a great meal when I’m just feeling lazy.
Reply
Jackie Garvin says
Karen,
It’s the best way to use up produce or repurpose leftovers. Long live frittatas! 🙂
grace says
i may be the frittata’s biggest fan. i hate making pastry crusts but love egg pies and i can’t flip an omelet to save my life but i love the combination of eggs, veggies, and cheese, so frittatas are the obvious and winning solution. 🙂
Reply
Jackie Garvin says
Grace,
I honestly done know why I don’t give up making omelette and quiche. Frittatas make more sense. Maybe we should give them a Southern sounding name. Or, just start calling them “frittaters” which is exactly how my Granny would pronounce it. 🙂
Chris Thomas says
Only 2 strips of bacon? :*(
Reply
Jackie Garvin says
That was all I has at the time. 🙂
Cheryl dawson says
Good morning,
I am looking gor the recipe for egg custard.
I know it has 4 eggs…molk, flour, sugar…but don’t know how much.
Thank youReply
Jackie Garvin says
Here you go! https://syrupandbiscuits.com/egg-custard-pie/