It’s that time of year again. The season of using what’s in your garden to cook! One of my favorite things to do is walk outside before dinner and create my meal based on what’s ripe and ready for picking!
I used fresh spinach, chives, parsley and oregano for this dish and it just takes the flavor to a whole other level you know?
This dish is full of flavor, color and packed full of veggies and protein! A frittata is basically an egg dish “fried” and is known to be an Italian dish originally. At least according to google.
I decided to make this in layers. First I fried the bacon. After it was crispy I removed it from the heat to cool on a paper towel. Next I sauteed the brussels sprouts, onions, bell pepper and garlic in the bacon grease remaining in the pan. Doing this used up the extra grease in my pan. I kept the veggies in and added my whisked egg mixture with the seasonings and sprinkled bacon pieces top of that.
Once that was together, I put the entire pan in the oven for 15 minutes to allow the eggs to cook completely through. This is why I love my cast iron pan. It can be moved from the stove top directly to the oven, so I didn’t have to use another dish!