"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!