Time 45m Yield 4 to 6 servings Number Of Ingredients 8 Steps:
Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside. Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes. Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt. Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven. Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn’t jiggle. Cool on a rack for about 10 minutes. Cut into wedges to serve warm or at room temperature.
Time 40m Number Of Ingredients 7 Steps:
Pre-heat oven to 350F (180C). In a non stick pan or baking dish (8-9 inch / 22 cm) add the olive oil and chopped pancetta and zucchini cook until golden brown. Stirring often so that they don’t burn or stick to the pan. While the zucchini and pancetta are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and pancetta, stir gently to combine. Place pan in pre-heated oven and bake for about 20 minutes. The Frittata is done when the eggs are puffed and opaque in colour. It should still wiggle just a tiny bit in the centre (don’t worry it will continue to cook even when it’s removed from the oven). Let sit 5 minutes then slice and serve. Enjoy!
Time 25m Yield 4 Number Of Ingredients 4 Steps:
Preheat oven to 400 degrees Fahrenheit. Line a 9-inch springform pan OR 9-inch square baking dish with parchment paper (here’s a photo that demonstrates how to line the square dish). In a separate bowl, whisk together eggs, cheese, milk, vegetables and seasonings. Pour the mixture into the springform pan or baking dish. Bake until the frittata is golden and puffy and the center feels firm and springy, about 25 minutes or more.
Time 45m Yield 6 servings Number Of Ingredients 20 Steps:
Breakfast Sausage:: Mix all ingredients well. Place in hot pan and cook until brown. Asparagus: Peel bottoms of asparagus. Season with oil, salt and pepper. Place on a cookie sheet and roast in a pre-heated oven at 350 degrees F for 15 minutes Cut into 1-inch pieces. Spiced Tomato Jam: In a 2-quart sauce pot, add all ingredients. Cook until almost dry mixing often over medium heat Puree and keep warm. Fritatta: Heat an 8-inch cast iron pan over medium heat coated with olive oil. In a mixing bowl, add sausage, asparagus, fontina cheese and egg. Season with salt and pepper. Add to heated pan and bake at 350 degrees F for 30 minutes. Let cool for a few minutes and turn pan over to release frittata. Cut frittata into 6 wedges. Place a dollop of tomato jam and leaf of basil on each wedge.
