Recipe: Bacon and Cauliflower Frittata

This recipe came about after I had promised to bring a quiche to a friend's baby shower. Without having a working oven. Yeah. Kind of hard to make a quiche without an oven. This is what I made instead.

I had only ever made one frittata before this and didn't really know what I was doing. The first go round--the one that was served to all the unsuspecting guests at the shower-- wasn't nearly as good as the second that I made for Brian and I later that night for dinner.

This recipe is easy, fast and delicious. I also really like that it tastes good cold the next morning. As a person who is frightened of microwaves and has a four-month old, quick, tasty, nutritious breakfasts are a plus. Enjoy!

You Will Need:

1 1/2 cups pieces of nitrate-free bacon cut in 1/4 in. slices (I used bacon ends)
2 1/2 cups diced cauliflower (I used 'cheddar' cauliflower)
10 eggs (pastured and/or organic preferred)
1 organic medium tomato, thinly sliced (optional)
Sprinkle of dried chives (optional)

To start, place bacon in a medium cast iron pan on the stove over medium heat. Heat for 2-3 minutes before adding the diced cauliflower.

While that is cooking crack ten eggs into a bowl.  Stir together yolks and whites until thoroughly mixed.

When bacon begins to crisp and cauliflower is cooked, remove from pan and place in a separate bowl. In the pan just used for cooking bacon and cauliflower pour egg mixture. Allow to rest for 10 seconds before adding bacon and cauliflower back in. (Optional: Top with thinly sliced tomatoes and a sprinkle of dried chives.)

Allow to cook, covered, until egg sets in the center (approximately 20 minutes). Cut into quarters and serve with a tall glass of raw milk. So. Good. Enjoy!

And do all this while the baby is sleeping, of course. 

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