Thanksgiving Meal Marathon Day 5

My all time favorite dinner, lunch, breakfast or appetizer is a frittata. You can make this a hundred ways but here is my favorite. The key is to make sure your veggies are already cooked before you put the eggs in.

Frittata

½ cup spinach
½ bell pepper, chopped into small pieces
½ small onion
2 slices nitrite and nitrate free bacon or 3 slices natural ham
8 eggs
3 tbls butter or olive oil

Turn on the broiler.

In a medium pan that is safe to go in the oven, heat 1 tbls olive oil. Cook the bacon until just crisp. Drain the fat except for one tablespoon. Cook the onion until translucent. Toss in the bell pepper. Cook until tender. Toss in the spinach until just wilted. Set aside.
In a large bowl, crack the 8 eggs and whisk. Season with a bit of salt and pepper.
Turn the burner onto a med-high heat with the veggies and remaining olive oil. Throw in the eggs.
Gently move the eggs and veggies around with a spatula until the eggs are relatively set. About 1 minute into the process stop touching it and let the bottom get nice and golden.
Put the pan under the broiler. Keep an eye on it – this will take no more than 5 minutes – until golden brown.
Take out – WITH POTHOLDERS, the handles will be HOT- set aside. Loosen the frittata and put on a plate to cool. This is an important step so the eggs don’t overcook.
You can also thinly slice potatoes, roast at 400 for about 30-45 minutes with olive oil and salt and pepper until just tender. Put these in the bottom of the pan along with the veggies and then the eggs.