It’s been a while since I made Sunday morning breakfast special. It’s also been a while since I blogged about food. This morning, with no plans in sight for the day (yay!) I decided I was going to do this thing.
Since the kitchen also needed cleaning, I did that and kept the breakfast spread fairly simple. I love to spoil my family on Sundays, since that’s the only day of the week (usually) I can bake and cook, but it’s been weeks of very busy weekends and in between, weeks where I was too exhausted to do much more than think about what I’d like to do.
So… a frittata. I’ve done them many times, along with quiche, and egg pie. There are a lot of similarities, but the frittata is simplest, being basically baked scrambled eggs. I started out by frying up about a half a pound of bacon in a 12″ cast iron skillet, and by walking out in the yard and gathering ‘weeds.’
I reserved four pieces (one for each of us) of bacon and chopped up the other pieces (there were three) to put in with the frittata. I minced the herbs using the herb scissors I’d wound up with when I ordered a pair of kitchen shears (they were a two-pack). They did a really nice job on the wild onions, which are similar in shape to chives, and the cress sort of got stuck in them. Oh, well. If you run a paring knife down in between the blades it cleans them out.
I whisked together six large eggs, about 1/4 cup half and half, and some salt. I could have left out the salt, the bacon grease was salty enough! I then stirred in the chopped bacon, chopped herbs, and poured the whole thing into the still-hot cast iron skillet. I then slid that into the oven, which had been preheated to 350F and baked it for about 15 minutes.
While the frittata was baking, I spread soft butter thinly on slices of bread – homemade would be best, but I haven’t had time to bake! – and laid them out on a cookie sheet. I then sprinkled parmesan cheese on them and turned the oven to broil on high once the frittata looked nearly done (It gets puffed up when cooked through). I put the toast on the rack above the frittata and broiled it for about a minute, keeping a very close eye on it and turning the pan around once for even browning.