The Best of Breakfast #1: Bacon and Chive Frittata
I'm about to rename this blog From Soup to Eggs, cause it sure does seem that I write about these two quite a bit. The truth is, both can be such quick and economical meals that they've really become deliciously reliable standbys in the past few years.
For one, there is the fact that eggs just may be the perfect food. Fresh from a farm with yolks orange like a sunset, there's nothing like quite like them. But they are also good after a week sitting in the fridge -- and you certainly can't say that about flounder. Eggs are also incredibly cheap, filling, and utterly complete. As evidenced in the past, I love them, totally.
I'm also back in love with breakfast these days. After reading that we should eat breakfast within 45 minutes of waking up or we're basically asking our bodies to sputter around on an empty tank of gas, sleepyhead me has actually been waking up a little early to chop and scramble in the morning. This frittata is ready in a flash, the green sprigs of chives make it pretty as a picture, and this also makes a lovely light lunch or dinner.
Bacon and Chive Frittata
Serves 4
3 slices bacon, preferably extra thick-cut slab bacon
4 eggs
1/2 bunch chives, chopped
1 teaspoon olive oil
Heat the olive oil in a small non-stick frying pan over medium heat. Roughly chop the bacon and add it to the pan to saute until golden-brown and becoming crisp at the edges. Crack the eggs into a small bowl and gently beat just until the yolks are broken and slightly mixed with whites. Stir in chives and season with salt and pepper. Pour the eggs into the pan and reduce heat to medium-low. Cook until eggs are set on the edges and bottom but top of frittata is still runny, about 5-6 minutes. Pop under your broiler for 1-2 minutes (keeping a close eye -- you don't want to overcook this) until the top of the frittata is no longer runny. Slide out from pan onto a serving plate and serve in wedges warm or at room temperature.
Bacon and Chive Frittata
Serves 4
3 slices bacon, preferably extra thick-cut slab bacon
4 eggs
1/2 bunch chives, chopped
1 teaspoon olive oil
Heat the olive oil in a small non-stick frying pan over medium heat. Roughly chop the bacon and add it to the pan to saute until golden-brown and becoming crisp at the edges. Crack the eggs into a small bowl and gently beat just until the yolks are broken and slightly mixed with whites. Stir in chives and season with salt and pepper. Pour the eggs into the pan and reduce heat to medium-low. Cook until eggs are set on the edges and bottom but top of frittata is still runny, about 5-6 minutes. Pop under your broiler for 1-2 minutes (keeping a close eye -- you don't want to overcook this) until the top of the frittata is no longer runny. Slide out from pan onto a serving plate and serve in wedges warm or at room temperature.
Comments
It looks fabulous and much better than cafeteria food.
Posted by: Bethany | July 31, 2007 10:06 PM
I am totally doing a take on this tomorrow-this just screams Sunday morning. I could never not eat eggs....they are so amazing. And contrary to popular belief, eggs are not unhealthy. The cholesterol in the yolks is poorly absorbed in the body (as opposed to animal fat)-so eat up!
Posted by: Lauren | August 11, 2007 9:32 PM
I am going to try this one for breakfast tomorrow. I just happen to have the ingredients. I get bored with the regular type breakfasts so this will be something just a bit different.
Posted by: Paula from Only Cookware | September 22, 2007 7:29 AM