It’s not easy to find simple food that is easy to cook, inexpensive, and tasty. But it’s out there. We discovered this simple egg dish on a cold rainy day last week. The Kat likes it so much she would eat it every other day. But for me, once a week is enough.
Epicurious published the basic recipe in February, I think. I don’t like eggs without a little ham or bacon, and my skills run more toward frittatas than omelettes, thus I had to make a few adjustments. (Omelettes are folded over a filling; frittatas are a scrambled mix of various ingredients.)
3 eggs 2 cups fresh spinach, stemmed ¼ cup grated Parmesan or Asiago
¼ cup milk a generous pinch of red pepper flakes salt to taste butter
3 strips of bacon
Beat the eggs and milk together. Add the red pepper flakes and salt. Heat your skillet over a medium fire. Fry the bacon as done as you like it. Cut it into ½ inch pieces. Pour out most of the grease, add a pat of butter, and wilt the spinach. It will cook down to nothing if you stay at it long enough, so don’t: just shrink it pretty good. Add another pat of butter, melt it, throw in the chopped bacon, and pour on the egg and milk mixture. Don’t stir for a couple of minutes; just let it cook over that medium to low heat. Then top with the cheese, and run your spatula under the eggs, bacon, and spinach to be sure it doesn’t stick. Fold the dry side over the wet. Turn off the heat to let it finish cooking on its own, for maybe a minute or two.
Serve with cheese grits, hash browns, or garlic toast. Now that’s good eatin’!