A Friday Frittata

PHEW! This week has been absolutely crazy! I am heading to California tonight for a quick trip to pick up the remaining baby stuff before the baby gets here in around 5 weeks. Holy count down! So in the craziness that was this week, we put off the recipe until yesterday. It's been insane, but I am determined to keep up the Becoming Ramsay awesomeness. So here it is, this week's recipe.

BACON, PEA, AND GOAT CHEESE FITTATA

Ok, oh. My. GoodNESS! I think this has been my favorite so far. Tell and I were a little worried about this one just because it's kind of a breakfast type meal and neither one of us is particularly fond of breakfast foods. However, this Frittata was SO good!

So first of all, I had no idea what the heck a frittata even was. Tell says it's kind of like a quiche but I let's be real: I am a derp in the kitchen and I have no clue what the crap a quiche is either... So my good friend Shelby (who was here to enjoy the frittata with us last night) described it more as an "open-faced-omelette," which makes a whole lot more sense to my brain.

Ok so on to the recipe:

INGREDIENTS

Olive Oil
Bacon (we got the fresh bacon from the meat department rather then frozen)
1 Red Pepper
Scallions (which apparently are like a mini purple onion, who knew?)
Frozen Peas
Basil
Goat Cheese Crottins (our fancy cheese section didn't have the exact cheese so we got a close                             substitute, a soft goat cheese)
Eggs
Parmesan Cheese
Black Pepper

PREPARATION

This was apparently a pretty simple dish to prepare. Basically it was just cooking off the bacon and adding the peppers and the shallots and all that. The eggs were last, and Tell put all of it in a cast iron pan and threw it all in the oven. When it came out of the oven, it was ready to eat and it was SOOOO yummy!

PROBLEMS

Tell says that he probably should have cooked the bacon at a lower temp because when the final product came out, the bottom was cooked a little too much and it stuck to the pan. Despite that sticking, however, it still came out clean and pretty and delicious. (And we scraped the pan and gave the left overs to our pup who also loved it!)

Here is the finished product. Thus far, my absolute favorite.

Why did I love it so much, you may ask? Well a few reasons. The fresh bacon was super yummy. I think it really added to the flavor that it wasn't generic frozen bacon. I also really liked the 2 cheeses used. If anyone reading this knows my dad, you know he is a total cheese snob. I think that's at least one foodie thing that was passed on to me, because I LOVE cheeses, especially fancy cheeses; and the goat cheese and the fresh Parmesan cheese was absolutely the perfect mix in the dish, in my untrained opinion. I even didn't mind the peas, and I HATE peas. =)

Overall, I'd say this dish was a total win. We've even decided that it may become our Conference breakfast tradition (if you don't know what Conference is, ask!)

Until next recipe,

Cheers,

TaNee and Tell