My oldest daughter and I had the flu this Thanksgiving. I did not have the energy to cook and both of us were still on thin ice when it came to solid food. I ended up whipping up this frittata for the three healthy members of the household (my mother-in-law who was visiting, my husband, and my youngest daughter) and it was a hit! It was also beautiful, with colors that make me think this would be a delightful Christmas morning breakfast or brunch. We also laughed because my daughter’s class learned the Albuquerque The Turkey song for their Thanksgiving Feast at school and the punchline of the song is that they ate scrambled eggs for Thanksgiving dinner instead of turkey (because Albuquerque is such a great pet). We weren’t that far off!
I have taken to keeping my freezer well stocked with US Wellness Meats sugar-free nitrate/nitrite-free uncured pastured pork bacon. This bacon is so ridiculously flavorful and, because it’s pastured and uncured, it’s very healthy! It’s also very handy for food emergencies.
- ½ medium yellow onion (or 1 small onion), finely diced
- 1 ½ cups red bell pepper, diced (about 1 large pepper)
- 4 cups chopped fresh spinach
- 6oz bacon (about 6-7 thick slices)
- 1 cup sliced black olives(equivalent to a 3.8oz-can)
- 8 eggs, beaten
- Heat an oven proof skillet (I like to use my 12” cast iron frying pan) over medium high heat and turn on broiler (on high) to preheat oven.
- Cut bacon into small pieces (I like to use scissors for this job). Add bacon and onion to pan and cook, stirring occasionally, until the bacon is crisp and onion is fully cooked and caramlized (8-10 minutes).
- Add pepper and olives to pan and sauté, stirring occasionally, until pepper is cooked (4-5 minutes). Add spinach and stir to wilt, about 1 minute.
- Add beaten eggs. Let cook on stove top 1-2 minutes, stirring a couple of times.
- Place skillet in oven and broil until eggs are completely cooked, puffed up and starting to brown on top (about 7-10 minutes, varies oven to oven so watch carefully).
- Serve and enjoy!