You know how some nights you get home and you just want dinner to be sorted? The house looks like a whirlwind has been through it, you’ve got loads of washing to put through, Baby Bear wants you to read ‘Munch Crunch What’s For Lunch’ for the thousandth time (no? is that one just me?) and you just want to do things as quickly as you can.
Well drum roll please for my go to easy to do, the frittata! Veges, bacon and eggs, it’s got all the essentials in it and most of the time is spent just leaving it to do it’s thing in the oven, got to love it.
Apart from the bacon, eggs, milk, salt and pepper, you can pretty much add in whatever. It’s one of those awesome ‘use up what you’ve got’ dishes that always seem to turn out great. This is also great with any roasted pumpkin, kumara (sweet potato), yams or beetroot you might have left over. Go wild, I dare you 😉
5 large eggs, please make them free range if you can, you will definitely see/taste the difference
½ Cup of almond milk
Good pinch of salt and grinding of black pepper
1 Cup sliced button mushrooms
2 Cups shredded greens, we used baby kale and cavolo nero for this one because that’s what we’ve got in the garden at the moment, but it’s also great with broccoli, silverbeet etc.
150 – 200g diced shoulder bacon, again please make this free range if you can, piggies who aren’t free range farmed have a horrible, horrible life and you don’t want to be putting the end product of that into your body
Pre-heat your oven to 180 C.
Sauté your bacon, greens and mushrooms in a heavy based pan over a medium heat, keeping it moving so it doesn’t catch anywhere. There’s really no need to add anything to the pan for this as you get some fat rendering from the bacon and there’s plenty of moisture in the greens and mushrooms. Once your bacon is just cooked through, your greens are wilted and mushrooms softened, transfer to your baking dish. I use a silicone cake pan as it cooks well and is super easy to get out, but you can really use whatever you want, just remember the deeper the mixture in the dish, the longer it will take to cook right through.
Next comes your eggy mix. Combine your eggs, milk, salt and pepper in a bowl or wide jug and beat well to combine. Tip evenly over the veges and bacon in the pan and give a gently jiggle to distribute everything. Then pop into the oven to cook for approx. 20 minutes. However, as mentioned, time to cook will depend on the depth of your mixture in the pan. You really don’t want to overcook this, so do keep an eye on it. It’s done when the top is golden and there’s no wibble wobble if you shake the pan.
We had this with a super simple avocado and capsicum salad last night, as Baby Bear number 1 would say “tasty!”