I was really excited about my version of the frittata that I saw over at the Irish Food Board(Bord Bia)http://www.bordbia.ie/aboutfood/recipes/eggs/pages/italianfrittata.aspx until I saw Roger Stowell’s blog post today http://stowell.wordpress.com/2012/03/02/bring-back-the-birch/. Here I am “cooking cute” and taking pictures of omelettes, while he’s over there painting with his camera. Wrong life choice? Oh ko! I recited the Litany Against Fear and moved on.
My husband is always telling me that I have too much kitchen stuff but that’s not true because other than my black skillet and my tajines, I don’t have a pretty skillet that will go from the stove top to the oven. Bugger! (Thanks c) That’s why I had to finish my frittata in a pie plate. I won’t tell you how I did it because it was too nerve racking. Most of you probably have the right skillet(maybe not Frugal), so I’ll just give you the Bord Bia’s instructions. Their skillet wasn’t that great looking 🙂
Don’t you just love spinach and peppers and onions and well, just vegetables in general? I do 🙂
Bacon, Spinach and Feta Frittata
1/2 cup bacon, diced
2 tbsp olive oil
1 onion, cut in half and sliced
3 garlic cloves, chopped
1 red bell pepper, diced big
2 handfuls of spinach, torn
8 eggs, beaten
2 tbsp basil, chopped
1/2 cup feta, crumbled
Cook the bacon in the oil until it begins to brown. Add the onion, garlic, pepper and saute until the onion is soft. Mix in the spinach and remove from the flame.
Mix the eggs with the basil, then add to the skillet and cook until just set. Sprinkle with the feta and finish cooking under the oven broiler.
Just one of the best snack lunches.
That’s what Jade said; snack. That’s why she had several pieces 🙂
Bugger! ha ha ha.. and exactly right, bugger is very low key and with an ah well sigh, and this is a perfect fritatta, Why I had not thought to add feta i do not know, that tangy richness would be splendid. i shall make this soon.. good morning! c
Thank you c. And thanks for adding to my vocabulary 🙂
What a perfect spring lunch, I just need my lazy ducks to start laying again, even the geese are laying now.
Feta goes great with eggs.
Cheers
Marcus
Thanks Marcus. I don’t think I’ve ever had a duck or goose egg. I want to.
They are very rich, but very very good.
Ha ha to biugger! I’m pleased Celi is teaching the world to swear 🙂
That wasn’t meant to have an i in it!!
I thought I was getting a new word 🙂
Your frittata looks wonderful. My husband complained that I have too much kitchen stuff too. And I don’t even own a tagine yet…
Husbands don’t know what they are talking about. They need tools and so do we. It’s just that our tool boxes are larger 🙂
Feta makes everything fantastic! (says the Greek) 🙂
You are right, says the Greekophile 🙂
Lovely, it looks wonderful and I don´t think I have an oven to stovetop skillet either…(bugger!)
🙂
Great pictures and frittatas are great. I don’t remember where I picked it up but ong ago someone taught me how to make one with leftover pasta. My kids dig that one.
I bet I’d dig that one also Jon.
Im going to go make something very similar to this right now!
I’ll have to cruise by and see Irish.
went with something much simpler, haha. i lacked the constitution for the task at hand at that particular hour. Hope me plugging you on my blog was alright.
I tried to make a comment on your blog, but I’m having comment problems. Wonderful move with the eggplants! And thank you for mentioning me 🙂
Checked my blog this morning and saw the comment from you (thank you). Then I went to the store to pick up a few ingredients for my bacon, spinach and feta tarts, which I’m bringing to a dinner party tomorrow. Returned to find the alert about your blog post for bacon, spinach and feta frittata! We must be kindred souls.
P.S. Your pictures are great, so I don’t understand your hesitation. In fact, your great photos inspired me to go back and replace a few below-average ones on my blog. See, we all have a higher standard to strive for 🙂
It must be the bacon, spinach and feta season! Great minds… And thank you!
Oi! Actually, I do :D. This looks delicious, Rosemary :D.
I can’t believe you’ve got one! I’m getting one soon 🙂
Though, it isn’t pretty :D.
That doesn’t count Frugal. I’ve got one that isn’t pretty. I knew you didn’t have one 🙂
This look delicious! And you ARE very good with your camera! I really like your shots!
Thank you for the encouragement Anastasia.
This looks and sounds amazing! Awesome photos.
Thank you Princess.
For stove-top to oven, my camping gear works fine: the old cast-iron skillet. Not pretty, but functional. Another very appetizing dish, Rosemary. Sometimes what strikes me the most about your photos is not just the food, and the presentation, but the fine light you capture.
Thank you very much Fay.
Mmmmm, this looks so good. And I have all the ingredients in the fridge…… I’m thinking Sunday brunch!
Thank you. Perfect for brunch
Never pick sides in marital battles. OK, forget that. One can’t have too much kitchen stuff. This looks light and rich at the same time.
No matter how you accomplished the frittata, it is beautiful on the plate and that is all that counts. Of course flavor, but you always have that covered.
Ohhhh, I would love this for breakfast!
It doesn’t count? Fine, I shall have to find myself a suitably rustic pan which can be used on the hob AND in the oven. P.S. Where have you gone? I miss my daily update from Sens.
“You’ve scored your first point against me America”? Today’s youth! I can’t comment on your post. http://cookinginsens.wordpress.com/2012/02/09/pappardelle-with-roquette-and-walnut-pesto/
Pingback: Foodie Friday: Breakfast in a Pinch | Your One Birth