BLT Frittata

Summertime is a fun time for me because I really do love cooking. During the school year, I get home between 4:30 and 5:00, so I have to rush to get dinner on the table. So it’s nice during the summer to take my time and make a really good meal for my family.

But every now and then, I get involved in doing something and don’t start cooking until later than I planned, so I have to make something quick.

That happened on Thursday this week, but it gave me a chance to make this piece of heaven!

I love making frittatas and I do it quite often. They are easy to assemble, can be made with loads of different ingredients, and my family loves them! I’ve started making mine in a 9X13 pan instead of in a pie pan or round pan. This allows me to make a bigger frittata that will satisfy my tribe.

I didn’t put tomatoes into this frittata because tomatoes tend to make the frittata a little mooshy. I served each slice with lots of halved grape tomatoes so I could still call it a BLT Frittata. The “L” part is actually not lettuce, but loads of chopped fresh parsley.

Hey, it’s green!

This was definitely a hit!

BLT Frittata

Ingredients:

• 12 whole, large eggs
• 2 cups of shredded cheese (I used Fiesta Blend)
• 1/2 cup of bacon pieces – NOT bacon bits
• 1 cup of chopped parsley
• fat pinch of salt
• pinch of black pepper
• baking spray
• halved grape tomatoes – for garnish

Directions:

• Preheat oven to 400 degrees.
• Spray an 9×13 baking pan with baking spray.
• In a large bowl, crack all the eggs and use a whisk to break all the yolks and whip until thoroughly blended and little bubbly. Stir in the bacon, cheese, salt, pepper, and parsley until well-combined.
• Pour into the prepared baking pan and bake for 25-30 minutes – until a knife pierced in the middle comes out clean and eggs are cooked through.
• Remove from the oven and allow to cool for a few minutes before slicing into pieces for serving.
• Garnish each slice with as many tomato halves as you like.

Well Duh #1: A baking pan – like a casserole dish – NOT a cookie sheet!

Well Duh #2: I use large eggs. They’re all I buy.

Well Duh #3: You should crack each egg into a small bowl or ramekin and then pour the egg into the bigger bowl. That way, if you have a bad egg, you won’t ruin the entire bowl of eggs. I was feeling sassy this time and didn’t do that. Luckily, I didn’t have an issue!

Well Duh #4: I cut the finished frittata into eight pieces – which theoretically gave each of us two slices. I only ate one. I’m not sure who got the extra piece – and I don’t really care. Everybody was happy, so that’s a win!

Well Duh #5: A “fat pinch” is when you literally use all five fingers to make a really big pinch of salt. Some people call this a “Chef’s Pinch.” You do you, boo.

I’ve made frittatas with a variety of ingredients – mushrooms, onions, chopped broccoli, cubed ham, leftover fajita filling (chopped)…I think I even made one once using chicken nuggets! If you use chicken, you want to be sure it’s cooked first. Chopped rotisserie chicken is delicious in a frittata! IRegardless of the ingredients, I always use eggs (of course) and cheese. Some people add a splash of milk or cream. I don’t do that. That’s something I do when I make quiches, but not frittatas.

This literally took five minutes to go from beginning to putting it into the oven. I actually had a wait a couple of minutes for the oven to finished preheating!

I sometimes like to top each slice with a little dollop of sour cream and a spoonful of salsa. These flavors marry AMAZINGLY with the frittata. I didn’t have any of either of those, so I improvised.

While not in a “traditional” frittata form, it’s still a frittata – and it’s still absolutely delicious!