Ta-da: frittata!

Upon Leeetz’s urging, I tried the frittata recipe she sent along earlier this week. I’ve gotta say, I love how brunches provide the perfect opportunity to clean out the fridge. The original recipe called for asparagus and ham, neither of which I had, so I just substituted mushrooms and bacon with great results. I had a handful of mixed greens and 1/4 of a cucumber, which made for the perfect side salad. And voilàààà – brunch is served, and fridge is cleared!

Recipe adapted from Alton Brown


6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped mushrooms
1/2 cup chopped bacon
1 tablespoon chopped parsley leaves


Preheat oven to broil setting.

In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add mushroom and bacon to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.

Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

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