Recipe: Frittata

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.”

Recipe: Frittata

  • 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
  • Instructions
    • 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).
      • Asparagus.
      • 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 ♥



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