I LOOOVE cooking in a cast iron skillet! You know, the heavy skillets that sit on top of a grandmother’s stove right after she put her foot in a Sunday dinner. The kind that have you sneaking back to the oven to sample crumbs of homemade cornbread. These divine must-haves are a bigger staple to the home than sweet tea! When I break out the skillet, you know it’s real.
There’s something special about savory flavors merging to make a tasty dish. And in my case, most of those dishes just happen. A hint of salt here and a dash of pepper there, some cheese here and diced onion over there…
Today, I am happy to share a Frittata recipe. I didn’t follow any guidelines with it. I just knew that I was hungry and that I wanted my food to be colorful. So, “Bone Apple Tea.”
- Ingredients (BTW, I am brand loyal when it comes to food.)
- 2 Slices of Wright Naturally Hickory Smoked Bacon
- 3 Stalks of Asparagus
- 1/4 Purple Onion Chopped (Same as a Red Onion; I just prefer the color purple.)
- 4 Ounces of Sliced Eckrich Skinless Smoked Sausage
- 2 Eggs
- 2/3 Cup of Sargento Off the Block Fine Cut Cheddar Jack (Cheese is serious!)
- A Dash of Ground Black Pepper
- 1/4 Teaspoon Dried Basil
- Preheat a 10-inch cast iron skillet on the stovetop (Medium Heat or a 6 or 7 on a scale of 1 to 10.)
- Cut the bacon into smaller chunks. (Kitchen shears make this step simple.)
- In the 10-inch skillet, fry the chopped bacon for about three (3) minutes.
- While the bacon is cooking, chop the onion and sausage and cut the asparagus stalks.
- I also use this time to whisk two eggs in a separate bowl.
- Once the bacon is about 60% cooked, add in the dash of black pepper. (Cook for another 30 seconds or so.)
- Sauté the items below with the bacon.
- Chopped onions (right on top of the bacon).
- Sliced sausage.
- Allow time for the sausage to brown.
- With a large spoon, remove all items from the skillet and place them in a small bowl.
- Do NOT toss the bacon grease from the skillet.
- Turn down the heat (a 3 or 4 on a scale of 1 to 10).
- Pour the eggs into the skillet, spreading them to completely cover the bottom.
- Allow the eggs to cook for about 30 seconds.
- Sprinkle cheese over the eggs while they continue to cook.
- Evenly spread the sauté mixture on top of the eggs (onion, sausage, bacon, and asparagus).
- Do NOT mix the ingredients, unless you want scrambled eggs.
- Allow the dish to cook on low heat for 2 – 3 minutes.
- With a spatula, ease around the edges of the egg to make sure that it is not sticking to the pan. (The bacon grease will help with this as well.)
- Once you run the spatula around the egg, you will (or should) be able to ease it onto a plate without it tearing up.
- Sprinkle a little dried basil on your dish and enjoy!
- I also like to add honey to mine.
I hope that you like it! Enjoy!
K. Jones ♥