Egg Feast!

It’s funny how, whenever we have to leave for a vacation somewhere, everybody seems to throw food at us. This is what happened last Sunday…my mother gave us 12 eggs! I mean, I know egg-season is here with Easter right around the corner, but what are we supposed to do with 12 eggs when we are one foot into our vacation. Good thing D is smart and full of cooking ideas! He decided we should make a frittata on Sunday morning. As all is fun and jolly in our kitchen, we, yet again, decided to use whatever we already had in our fridge for the magical Sunday frittata. Yes, I know Saturday is our day for the food post, but I had to share this with you before our departure. This was so easy to make and so delicious that it would be a pity to not share it prior to next Saturday, plus we have another mouth-watering recipe for next weekend.

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Here’s what we used:

  • 1 red onion
  • 1 garlic clove
  • 6 asparagus spears
  • 1 bell pepper
  • 100 gr bacon
  • 150 gr cheddar cheese
  • 4 green onions
  • 2 large mushrooms
  • 6 eggs
  • butter

Yes, for some random reason, we had all that in our fridge. Told you we were chaotic chefs!

How to get from random ingredients to a tasty frittata?

  1. Chop all the vegetables and beat the eggs. Arrange them for a lovely photo! Do not forget to pre-heat the oven at 200 degrees C.
  2. Heat a cast iron pan. You’ll need a pan that goes into the oven as well. Melt a small piece of butter so all the stuff you are going to put in won’t get stuck on the pan.
  3. Fry the onion and the garlic first, then add the bacon and mix them really good until the bacon is half-crispy.
  4. Add the mushrooms and the asparagus and fry them until they are a little cooked. Don’t cook them for too long as the mushrooms will leave a lot of water.
  5. Mix the eggs with the bell peppers,the green onions and the cheddar and pour everything over the vegetable and bacon mix in the pan.
  6. Mix them all up really good and then off in the oven they go!
  7. After about 15 minutes, grate the frittata with a bit of cheddar and put it back into the oven for 5 more minutes.
  8. That’s it! Take some pictures, share them on Instagram and enjoy!

This turned out really really delicious and D was right to use the eggs for the frittata, he also ate two boiled eggs each morning and we managed to finish them by the time we had to leave! This is a truly successful story and unlike all the other times we cooked, there weren’t enough dishes to even fill the dishwasher!

As usual, the nutritional info is curtesy of my UP app and it is for 4 servings so you have to divide it to get the info for one serving.

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L.

 

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