Sunrise in the country.
Wide open spaces.
Unobstructed views.
And clouds that look so promising, yet fail to deliver. That's the story of our life lately. Rain all around us but, apparently, we're in a bubble, so the storms either split and go around us or fall apart before they reach us. Such is the course this time of year.
Today we're talking frittatas. And in case you're wondering, a frittata is kind of a cross between an omelet and a quiche. There's no crust, which not only makes it easier, but makes it perfect for those of us watching our carbs. Best of all, it's a one-dish wonder that's perfect for breakfast or dinner.
Here's what you'll need for my bacon, mushroom and spinach frittata:
- 6 eggs
- 1/4 heavy cream
- 1 tsp salt
- 1/2 - 1 tsp dried thyme
- 1/4 tsp ground black pepper
- 4 slices thick-cut bacon, cut into bite-size pieces
- 1 garlic clove, minced
- 1 cup baby spinach
- 1 cup sliced mushrooms
- 1 cup smoked gouda or your favorite cheese, grated
Preheat oven to 400 degrees.
Whisk together eggs, cream, salt, pepper and thyme.
Over medium-high heat, cook the cut bacon in a medium to large oven-proof skillet until crisp. Remove bacon bits from pan to drain on a paper towel.
Drain most of the rendered fat, leaving about a tablespoon in the pan. Reduce heat to medium and add your garlic and mushrooms.
Silly me. I threw in my spinach, too, only to realize that the mushrooms were going to take longer to cook, so I quickly removed the spinach and cooked the mushrooms first.
Once they were tender, I added the spinach and tossed everything around until it was wilted.
Now add the cooked bacon and spread everything evenly across the pan.
Cover with shredded cheese and allow to sit just until it starts to melt.
Pour egg mixture over cheese and veggies, tilting to make sure it distributes evenly.
Cook on stovetop until edges are set, then transfer to preheated oven for 8-10 minutes, or until eggs are set. Be sure to check after 8 minutes so it doesn't overcook. Test doneness by inserting knife in the center. If the eggs are runny, continue to bake for another couple of minutes.
Allow to rest for a few minutes before serving, then slice into wedges.
I used a 10-inch skillet, so it was done in 8 minutes, but it was also very thin. A smaller skillet for 6 eggs may take closer to 10 minutes.
This recipe can be easily doubled or tripled, depending on how many people you're feeding. Simply adjust baking times accordingly.
And this is one of those make-it-yours kind of recipes. Kav and Mary Cate, you can leave out the bacon. You can add more veggies. A frittata is a great way to use whatever you've got hanging around in your fridge's crisper and whatever cheese you have on hand. Or even a mixture of cheeses. How about a southwestern style frittata with tomatoes, green chilies, cheddar and Monterey Jack? Simply add a little cumin instead of the thyme. Whatever you want.
So I'm sitting at my desk the other day when something catches my eye. I look up to see these ladies moseying past my window.
Once again I'm struck by how different things are out here in the country. Living in the burbs I saw cars whiz by, people walking or jogging, birds, squirrels and the occasional dog or cat. But cows?
Yep, it's just a different way of life.
Frittatas? Yay or nay? What would you put in yours? Let's come up with some fun combinations.
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Three-time Carol Award finalist, Mindy Obenhaus, lives on a ranch in Texas with her husband, the youngest of her five children, two dogs and countless cattle. She's passionate about touching readers with Biblical truths in an entertaining and sometimes adventurous manner. When she's not writing, she enjoys cooking and spending time with her grandchildren. Learn more at mindyobenhaus.com. 
