Spinach, Pepper & Bacon Frittata

Here is a one-pan breakfast to get you going in the morning.

Ingredients
Turn on oven broiler on high
Bacon of choice; beef, pork, turkey, etc.. (I used 5 strips of nitrate/nitrite free bacon)
Eggs (I used 10, this recipe was feeding 5 so adjust accordingly)
2.5 cups of frozen bell pepper/onion mix
2 cups of frozen spinach
1/3 cup buttermilk
sea salt, cayenne pepper and black pepper to taste

Fry bacon until crisp, remove from pan and chop

Mix, egg, buttermilk, salt, pepper and cayenne.







Saute peppers until hot and the liquid is reduced, then add spinach and do the same.

Pour egg mixture on the veggies add chopped bacon and mix in, leave on medium heat until the bottom is set (approximately 3-4 minutes)

Place pan in oven on the center rack, broil on high for 2-3 minutes until set on top (watch the frittata, you don't want to burn it.

 Slice and serve, you can top with salsa if you like.

Quiche

Left Spinach, right broccoli. Both with extra-sharp Cheddar Cheese

Quiche is a staple at our house. It is the meal to cook when you just can't think of anything else to cook. It is pretty easy to prepare, if you stick with the basic recipe. You can alter the vegetables, cheese and spices to suite your tastes.

Here is the basic recipe that I use starting with the crust:

Pie Crust
1 C. Whole Wheat White flour (I like King Arthur brand)
1 TSP. salt
7 TBSP. butter
3 TSP. iced water

Using a food processor blend the salt and flour on low, then add the butter 1 TBSP at a time. Once the butter is completely incorporated (it will look like crumbs) add the water 1 TSP at a time. Stop adding water as soon as the dough forms a ball (don't add anymore than the 3 TSP). Wrap the ball in plastic and place in the refrigerator for 30 minutes.

Remove the dough from the fridge and roll out on a floured board, place in pie dish and prick holes in the bottom with a fork. Place in a preheated 350 degree oven for 5 - 7 minutes. Remove the crust from the oven and set aside.

Or you can use store bought crust, just read the ingredients first!

Basic Filling
Olive oil 
16 oz. frozen or 2 cups raw green bell pepper and onion mix (I usually get the frozen yellow, green and red bell peppers with onion mix).
16 oz. frozen or 2 cups raw vegetables if using raw spinach you need more like 6 cups (I used spinach and broccoli this time)
Nutmeg
Dill
6 oz. cheese (I used cheddar)
4 eggs
1 cup of milk or half & half
salt

Place approximately 2 TBSP of olive oil into a large frying pan. Saute the bell pepper/onion mix until it is completely defrosted and thoroughly hot, add the frozen or raw vegetables to the pan and cook until the frozen is completely defrosted and hot or until the raw has softened (do not overcook the raw spinach, it cooks very fast). Add 2 TSP of the nutmeg and 1 TSP of the dill (I didn't add the dill to the Broccoli Quiche) to the mixture and salt to taste. Set aside and prepare the egg mixture.

Whisk the 4 eggs, milk (or half & half), 1/2 TSP of nutmeg and 1/2 TSP of salt together.

Cut the cheese into cubes and place 1/2 of it onto the pie crust. Top the cheese with the vegetable mixture and place the rest of the cheese  cubes on top. Pour the egg mixture over the veggies and cheese and using a fork make sure that the egg mixture is evenly spread.

Bake in a 375 degree oven for 45 minutes or until the egg is completely set.

Video Directions