We have our milk delivered to our house by a local dairy. A milk man comes to our house in the middle of the night, and when you wake up there are beautiful glass bottles of milk. In addition to the milk, the dairy will also deliver cheese, butter, and eggs. For the past year or so I have been ordering eggs bi-weekly from the dairy and last week was no different. Do you catch the irony? Now that we have a chicken that is laying an egg a day, I really have no need for a dozen eggs. Face to Palm.
So what do you do with a dozen eggs you can’t possibly eat in addition to the fresh eggs from the backyard? When life hands you too many eggs, make Frittatas. Now if you read my past post, you know I am not a fan of eggs but figured that if I loaded it with enough things that I did like I might not notice the dozen eggs.
Frittata with Red Pepper, Onions, Bacon and Goat Cheese
- 12 large eggs
- 3 tablespoons half-and-half
- salt and pepper
- 2 tablespoons unsalted butter
- 1 onion, sliced thinly
- 3 ounces of bacon cut into small pieces
- half a red pepper
- 4 ounces goat cheese , crumbled (about 1/2 cup)
- Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.
- Render bacon until crisp. Add onions, red pepper and 1/4 teaspoon salt; reduce heat to low and cook covered, stirring occasionally, until softened, 8 to 10 minutes. Stir half of goat cheese into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.
- Distribute remaining goat cheese evenly over frittata. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.