Thursday, June 12, 2014


I usually always have the fixings for a fritatta in the fridge. Basically, all you need are some eggs and bits and pieces of veggies, leftover meat, sausage, etc. I find this recipe that I made up works well for two people and makes a good lunch/brunch paired with some fruit or sliced tomatoes. This fritatta was made with what I had available today--tomorrow would be different.

5 eggs, whisked
4 slices turkey bacon, diced
1/2 red pepper, diced
2 cups collard greens, chopped
olive oil
salt and pepper, some Italian seasoning, red pepper flakes
a little bit of grated parmesan

Preheat oven to 425
In medium oven proof skillet ( I use cast iron), sauté the bacon and red pepper in some olive oil. Add the spices and then toss in the collard greens and stir around while they wilt a bit. Pour in the whisked eggs and let that cook for few minutes--when the edges of the egg mixture seems to be setting, dust with Parmesan and put skillet in oven and set timer for 10-15 minutes. I overcooked this fritatta a bit today because I was doing something else and didn't hear the timer go off. Take a look after ten minutes and then cook more or not. I usually go for a very lightly browned top.

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