Tuesday, November 16, 2010


Everyone loves breakfast for dinner.  This is just a way to sneak some veggies into it and it's totally freeform. 

Tonight we're doing a Denver-ish Frittata with Canadian Bacon, red bell pepper, onion and cheddar cheese.  I may sneak in some spinach.

Another favorite of mine is to do it with Asparagus, Canadian Bacon, Red Pepper and Laughing Cow cheese.  It has a totally decadent feel to it with those little baby swiss cheese chunks dotted through it.  Bob isn't a fan though...

Heat an oven proof, non-stick skillet over med-high heat and saute your pepper & onions.  Add the bacon and get it heated through. 

Beat 6-7 eggs with pepper and about a tablespoon of water.

Turn on your broiler on HIGH and make sure your top rack is about 5-6 inches (so your pan will fit and it'll be close enough to heat the eggs). 

Get the sauteed veggies evenly spaced towards the center of the pan and then pour over the eggs.  Allow it to set for about 10 seconds and then start lifting up the edges gently so the raw egg can flow under.  Keep doing this until it starts to become difficult to get the top to flow any more.

Put the pan in the oven and keep an eye on it.  It will puff and start to set.  This is when you pull it out and sprinkle about a handful or two of cheese over the top and pop it back in just long enough to get the cheese melted & bubbly.

Slide it out onto a cutting board, slice into wedges with a pizza cutter and serve with fruit salad and toast.

Good news - if you mess up and it doesn't come out nice & smooth?  Just scramble it and call it a day.  :)


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