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"I Just Gotta Frittata!" 10/13/2018: Spinach, Brown Rice, Bacon & Friends

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):

  • cutting board

  • 10" chef's knife

  • 10" non-stick frying pan

  • small bowl

  • fork

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)

  • 2 eggs

  • 1oz Monterey Jack cheese (grated)

  • 2-3 tbsp of homemade tomato sauce, store-bought is fine, thank you.

Here’s how you do it:

  1. Preheat oven to 450 degrees F.

  2. Mince half of one small yellow onion (approx. 1/4 cup) put 1 tbsp aside.

  3. Mince 2 cloves of garlic

  4. Heat pan over medium high heat

  5. Add 2 tsp olive oil and 1 tbsp butter to pan

  6. Add onions and garlic, season with salt and pepper

  7. Sautee for 2-3 minutes until onions are softened

  8. Add brown rice and spinach and heat through (approx. 2-3 min)

  9. Add bacon to mixture

  10. Scramble 2 eggs thoroughly and add to pan - make sure the eggs are distributed evenly

  11. Cook eggs for 2-3 minutes

  12. Once most of the egg is cooked, put pan in oven on top rack for 1-2 minutes

  13. Take pan out of oven and sprinkle Jack cheese on top - put back in the oven until cheese is melted

  14. Sprinkle minced onion and bacon on top

  15. Slide frittata onto large plate

  16. Place a dollop of warmed-up tomato sauce in the middle of the frittata

  17. Season with salt and pepper

  18. Serve with buttered toast and morning beverage of your choice

Eat hearty, my friends!