As Emeril would say, “It’s not rocket science!” — just a simple to prepare homey and hearty breakfast. A recipe that is great for guests or family weekend breakfast or brunches. Start it in a skillet and then pop it into the oven to finish cooking as you read the morning paper.
Technically this egg skillet is a frittata. In culinary lingo, a frittata is a flat Italian-style omelet that's usually prepared in a cast-iron skillet and then typically sliced into wedge-shaped portions for serving. A brunch menu classic, the frittata may also have its origin in Spanish cuisine. The recipe that follows includes onions, mushrooms and tomatoes but spinach, peppers, or potatoes are other tasty additions.
Bacon & Egg Skillet
½ lb. bacon
1 small onion
½ cup sliced mushrooms, optional
1 (15 oz.) can diced tomatoes, well drained
1 cup milk
9 eggs
½ teaspoon salt
½ teaspoon pepper
1 to 2 cups shredded Cheddar cheese
1. Preheat oven to 400°.
2. Fry the bacon in a large, oven-safe skillet. Remove and set aside to drain on paper toweling.
3. Drain off most of the fat from the pan. Add the onions and mushrooms (if using) and cook under tender. Add the tomatoes and heat to absorb any excess liquid.
4. In a mixing bowl beat the milk into the eggs. Stir in salt and pepper. Crumble the bacon and add it to the bowl. Pour mixture into the skillet with the onions and mushroom; stir to combine ingredients and sprinkle with cheese.
5. Bake for 30 to 40 minutes, until eggs are set.
Menu Suggestion: Serve w/ sliced tomatoes, wedges of avocado and toasted bread or biscuits.
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