Friday, May 23, 2008

Breakfast for Dinner! Yum!

Do you remember how great it was as a kid to have breakfast for dinner? I loved it! It seemed almost like we got to do something we weren’t supposed too. It didn’t seem to matter what the breakfast item was if we got to eat it at dinner time we were all in! Most of the time we would have pancakes----delicious. Sometimes we could talk Mom into making waffles-------even better.




When first started living on my own, my first apartment was within walking distance of a great little breakfast spot. I spent many a Sunday morning at the counter drinking coffee and having leisurely breakfasts, reading the newspaper or talking to the regulars! My first real taste of adult hood. I also spent many a early morning (or should I say really late night) in the same restaurant. Since it was within walking distance of my apartment it was a fairly safe place for me to be as a single woman. I still love to have bacon and eggs late at night. Something really comforting about it.


Since summer is upon us and things are getting really hot and muggy here in Florida, I turn to some of my old quick and easy favorites. One of them is this delicious frittata. It is sooooo easy and really quick! Just the thing for the hot sticky nights of Florida. The best thing about it is you can put just about anything you like in it. This just happens to be one of my favorite combinations. I mean---how can you go wrong with bacon, cheese and spinach?

Dinner Frittata


6 slices peppered bacon, cut in half
1 cup onion, diced
1 red bell pepper, seeded and diced
6 button mushrooms, sliced
3 cups packed baby spinach
6 eggs
1/4 cup 2% milk
1/2 cup shredded sharp cheddar
1/2 cup shredded monteray jack

Preheat oven to 400 degrees

In a 10 inch nonstick skillet on medium heat fry bacon until crisp. Remove to paper towels reserving any grease rendered in the pan. Add the onion, bell pepper and mushrooms. Saute 6-8 minutes or until mushrooms are lightly browned. Add the spinach and turn with tongs until willted. Chop half of the bacon and mix it in to the spinach mixture. Reduce the heat to low.

In a medium bowl beat the eggs and milk until a light yellow color. Stir in half of the cheddar and 1/2 the jack cheese. Pour the mixture evenly over the spinach mixture.

Cook the eggs on low heat for about 2 minutes without stirring, until the edges of the eggs have begun to set. Add the reserved cheese and arrange the bacon and red pepper strips attractively on top. Transfer the pan to the preheated oven and bake for 8- 12 minutes or until the eggs have puffed slightly and are set in the middle.
Serve hot or at room temperature with a mixed green salad and some crusty bread for a complete meal.

4 comments:

Jenny said...

This frittata looks fantastic Birdie! I haven't made one of these in way too long. Your pics are going to motivate me to make one very soon!

Jenny said...

Oh,
I forgot to say, I like the new look of your blog too!

Prudy said...

Looks really yummy. I love making breakfast for dinner because everyone in my family will eat it. That's a rare thing in my household!

Teresa said...

Loved the frittata! Thanks for the great recipe. We will definitely be making it again and again. We enjoyed it so much that I blogged about it today. :-)