Quite honestly, eggs are one of the most perfect ingredients in the kitchen. They are used in everything from sweet to savory dishes. Even though they are widely versatile, there are times when you just want eggs.
The students had a tough time picking a great recipe to share. They feasted on quiche, frittata, and a Spanish Omelet before eating macaroons, vanilla ice cream, and chocolate mousse. At the end of the day, frittata won, as it is a great and simple weeknight meal.
This is a good way to clean out the fridge and use up any vegetables that might be going past their prime (looking at you, sad looking kale). You can mix and match the ingredients as you please -- bacon or ham (or not), cheese (any type), veggies -- zucchini, dark leafy greens, bell peppers, potatoes, broccoli -- all of these work well.
Arrange a rack in the middle of the oven and heat to 400°F.
Heat a 10-inch cast iron (or other non-stick oven proof skillet) over medium heat. Add the bacon and cook until until crisp, about 8 to 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate and pour off all but 2 tablespoons of the fat.
Cook the veggies in the hot fat, starting with potatoes (if using). Allow the potatoes to cook until tender, about 5-8 minutes. Add the other veggies; cook until soft or slightly wilted for the greens. Add the garlic, red pepper flakes, and season lightly with salt and pepper. Add the bacon back to the pan.
In a small bowl, whisk together the eggs, half and half, 1 teaspoon salt, and 1/2 teaspoon pepper.
Pour the egg mixture over the vegetables and cheese. Bake until the eggs are set, about 15 minutes or until the center is set (not runny).
Serve with bread and a salad.
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NUTR 227 lab manual author and instructor: Marcy Gaston