Monday, January 5, 2009
My fiance loves his breakfasts on Sunday. I was going to wake up early and make the pancakes that the Barefoot Bloggers group is making this week, but I couldn't get my butt out of bed. So as usual I was scrambling in the afternoon, TRYING to put together a nice omelette. Unfortunately, since I did not wake up early, I did not go grocery shopping, so I had very basic veggies to work with. Plus my fiance is very picky about his veggies in eggs: no tomatoes, no green or red peppers, blah blah balh. I figured a frittata was perfect for this! For my frittatas I always blend them with some cream cheese or sour cream in my Magic Bullet , it makes the eggs fluffier and it raises in the pan when you broil it, almost like a souffle. I figured I would whip up so much air into those eggs that he wouldn't even know what was in it. And that's exactly what happened. He loved it!
I love broiling the fritatta because it gets perfectly cooked on top and the cheese gets all melty and gooey.
Clean Out the Fridge Frittata
1 tablespoon sour cream
1/2 onion, chopped
2 large pieces grilled eggplant (or any other leftover veggies)
2 scallions, sliced
4 pieces of turkey bacon, rouchly diced
2 slices of Swiss Cheese
salt and pepper to taste
1. In a non-stick pan pour enough olive oil to cover the bottom.
2. Add in all your vegetables and turkey bacon and saute on medium to high heat, until slight color develops, about 10 minutes.
3. While veggies are cooking, whip together eggs, sour cream and salt and pepper in a blender or mixer; blend for about 45 seconds or until frothy.
4. Add in eggs to the vegetable mix and turn off heat. Top with cheese.
5. Place under broiler until top has melted and all of the eggs are cooked.