Monday, October 17, 2011

B.L.T. Frittata

This is exactly what the name implies: a bacon, lettuce and tomato frittata.  I made this early Sunday morning to fuel up before a hike at Waubonsie State Park in Iowa (not that I needed an excuse).  Besides, who doesn't love a BLT?  Enough said.

A great American classic in an Italian-style egg dish
4 large omega-3 enriched eggs
2 slices uncured, preservative and nitrate free bacon, cut into small pieces
5 cherry tomatoes, chopped
1 handful organic baby greens, washed
sea salt, to taste

1. Preheat your oven to "broil" and place a rack toward the top of the oven.  In an ovenproof 8 inch skillet, cook the bacon over medium to medium-high until browned on both sides.  Remove the bacon and pour out the excess oil in the pan.
2. Meanwhile, take a fork and beat the eggs, adding a little sat as you go.
3. Turn heat to medium (if you haven't already done so) and pour eggs in the pan.  Immediately sprinkle your bacon, tomatoes and lettuce on top.  Spread evenly with a spatula or swirl your pan a bit to make sure the eggs are evenly coating the pan.  Cook for about 4 minutes, or until the egg mixture has set on the bottom and begins to set on top.
4. Place pan into the preheated oven and broil for about 3 minutes, or until lightly brown and fluffy on top.  Remove, cut into 4 pie pieces, and serve immediately. 

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