Feb’s Frittatas

Let me preface this by saying there are people in the world who know what frittatas are. I don’t. I call this a frittata probably because I vaguely remembered some cookery show and whoever was cooking was making a frittata. And I took nothing from it except the eggs, the grilling and the cool as shit word “frittata”. So, what I’m telling you is, I have no idea if this recipe is a real frittata or not. I also don’t care. I’m a Rock Chick, I break rules. Not important ones. Rules like how to make a real frittata.

Now, lemme tell you a little bit about me. I’m a klutz. Totally. I have not only learned to live with this but embrace it. If something requires dexterity, like, say, making an omelet – forget about it. It won’t happen. It’ll be a mess. It will taste good but look terrible. Normally, I wouldn’t care about this. It’s just that, once I made up my frittata recipe, I didn’t have to bother with omelets anymore. And this is loooooooads easier. And grilling makes everything taste good.

Here we go…

Ingredients

Truthfully, you can put whatever you want in this. I’m telling you what February Owens used in For You and thus what I use:

  • 1 clove garlic
  • Pat (knob, for those of you in the UK) of butter or dash of olive oil
  • 4 or whatever rashers of bacon
  • 4 or whatever eggs
  • Dash of milk
  • A mess of mushrooms
  • A handful (or 2) of shredded cheddar cheese
  • Salt and pepper and other herbs/spices to your taste

How to do it…

Mince the garlic. I know, a pain in the patoot but the more you mince that mo-fo the more garlic taste you’ll get. And I like garlic so I mince the heck outta that sucka.

Scissor up the bacon so you’ve got little strips or bits.

Whisk up your eggs with a dash of milk, a pinch of salt, a couple turns on some fresh black pepper and if you feel adventurous, throw in some dried basil, oregano or whatever. Another cheap, awesome trick is, instead of the milk, whisk in a teaspoon of sour cream or crème fraiche. Freaking awesome!

Right, now get your skillet and fry up the bacon. You can crisp those suckers up in the microwave if you want, your choice. Once crispy, remove bacon from skillet and drain off the grease. If you feel decadent, don’t. It’s your heart. I drain off the grease and wipe the skillet (carefully!) with a paper towel so the residue of the bacon remains but none of the bad crap.

Now back to the skillet, on medium heat, melt your butter or heat your olive oil and then toss your mushrooms in. Get those good and soft, flipping them around. When they’re almost done, toss in the garlic. Don’t do the garlic first or with or you might burn it and burned garlic sucks.

Now pour in your eggs. Don’t scramble them! Just pour them in and let them cook. Use a spatula while they’re cooking to scooch the eggs from the sides of the skillet so more uncooked egg can pour into the scooched-empty part and cook. Don’t worry, they’ll all get cooked eventually. I don’t do raw eggs and I wouldn’t expect you to either.

While you’re cooking the eggs, turn on the broiler/grill in your oven to the highest heat there is. Have your rack as high as you can get it in your oven and still be able to scoot your skillet in there.

Once you’ve pretty much scooched/cooked the eggs to their most cooked, turn off the burner. Then sprinkle the top with the cooked bacon pieces and the cheese. Then put your skillet under the broiler and let the broiler cook away the rest of the raw egg bit and melt the cheese all over your frittata. This will not take long so watch it. By the way, I keep my oven door open for this (mostly) ‘cause my skillet handle sticks out.

Once the top is done (maybe five minutes), pull that baby out, cut it up and serve it with buttered, jellied toast (morning) or buttered, jellied toast (evening – yes, MM and I don’t mind breakfast at night – we do that all the time. We’re mavericks that way.)

Simple! Yummy! Heaven!

 

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