Woke up, got outta bed, dragged my butt to the kitchen and checked the fridge for frittata fodder, I came up with thick sliced bacon, leftover spinach and brown rice and some homemade tomato sauce. I immediately heated up my trusty non-stick frying pan and got to work. Here’s what I did:
And here’s the recipe:
Printable version here.
Hardware (stuff you use to make food):
10" chef's knife
10" non-stick frying pan
Software (the food):
2 tsp olive oil
1 tbsp butter
1/4+ cup small yellow onion
2 cloves garlic
1/4 cup cooked chopped spinach
1/4 cup cooked brown rice
1/4+ cup crumbled bacon (well-done)
1oz Monterey Jack cheese (grated)
2-3 tbsp of homemade tomato sauce, store-bought is fine, thank you.
Here’s how you do it:
Preheat oven to 450 degrees F.
Mince half of one small yellow onion (approx. 1/4 cup) put 1 tbsp aside.
Mince 2 cloves of garlic
Heat pan over medium high heat
Add 2 tsp olive oil and 1 tbsp butter to pan
Add onions and garlic, season with salt and pepper
Sautee for 2-3 minutes until onions are softened
Add brown rice and spinach and heat through (approx. 2-3 min)
Add bacon to mixture
Scramble 2 eggs thoroughly and add to pan - make sure the eggs are distributed evenly
Cook eggs for 2-3 minutes
Once most of the egg is cooked, put pan in oven on top rack for 1-2 minutes
Take pan out of oven and sprinkle Jack cheese on top - put back in the oven until cheese is melted
Sprinkle minced onion and bacon on top
Slide frittata onto large plate
Place a dollop of warmed-up tomato sauce in the middle of the frittata
Season with salt and pepper
Serve with buttered toast and morning beverage of your choice
Eat hearty, my friends!