So maybe this is a quiche type thing, or a frittata? I dunno, I just know that I love breakfast for dinner. And after visiting a local place for brunch and having one of the most delicious “omelets” ever, which was baked in a mini cast iron skillet, I HAD TO TRY IT.
This is insanely easy — I didn’t look up any recipes, just kind of did what I thought would work best. This is also really great because it’s kind of kitchen sink, throw in whatever you want/ have/ need to use and still have a delicious meal. For example, I had a leftover baked potato that I cut up and threw in. You really should have eggs, cheese and some veggies at all times in your kitchen, so just do what feels right. Other things to try: sausage, tomatoes, onion, pesto, other kinds of cheeses, olives, ham, zucchini or squash, peppers, etc.
First I started pre-cooking some delicious, delicious bacon in the cast iron skillet (here is the skillet that I have and highly recommend, btw). Oh, and preheat the oven to 425!
Frying the bacon
As you can see I used five pieces, but there are incredibly thick. If you have normal cut bacon, maybe bump it up to 7. But as I said earlier, you can just throw whatever you want in! The great part about the bacon though, is that now you have delicious fatty grease to saute veggies in AND it’s a spectacular way to season and coat your skillet so that you can actually get the omelette out of the pan later and eat it.
While the bacon is a-cookin’, it would be a grand idea to clean and chop your delicious veggies. I used broccoli, scallions and some spinach. I only used half the broccoli, but all the spinach (about an oz) and all of the scallions, chopped.
I also whipped my eggs with shredded mozzarella cheese, salt, pepper, and milk while waiting for the bacon. I used 8 eggs, about a cup of milk (maybe less? I just poured some in, it was not more than a cup for sure), generous amounts of pepper and about half as much salt. If I had to guess, I’d say a teaspoon or more of pepper.
Finally the bacon was done, I took it out and wrapped in a paper towel to absorb some of the grease. Then I threw in the scallions and maybe 8-10 minced cloves of garlic to saute for a few minutes on medium. While it was sauteing, I went ahead and chopped up the bacon.
Sauteing garlic and scallions in bacon grease
Before I added the other veggies, I made sure to coat the sides of the skillet with the bacon grease. I did this buy just taking a wooden spatula full of scallions/ garlic/ grease and running it all over the inside of the skillet a few times. Then after the garlic turned a bit dark, I added the other veggies to cook for about 5 mins (or until the spinach starts to wilt, if you use it).
pre-cooking all veggies in bacon grease
Next I poured the eggs in. Stir the contents around a few times, to make sure everything is evenly distributed. Then I added more mozzarella on top!
Ready to bake
I let the whole thing cook on high for 7 – 8 minutes, until the eggs were more or less set. Then I stuck that sucker in the oven. As for the baking time, I had intended for it to bake for 15 – 20 mins… which after being extended in intervals of 5 mins eventually added up to about half an hour. Bear in mind, I had an extremely DEEP skillet very, very full. Not only was I starving by the time it was cooked throughout, but I had also sustained a very painful oven burn…. WAH.
I think it was worth it, though…
Like a breakfast pie
It was seriously delicious, you guys. Also filling… we only ate about half and remember that one half of “we” is a giant (not me). I served it with simple toast. I wanted to make cheddar drop biscuits, but the lazy took over instead. When I had the version that inspired me at Cafe 21, it was complemented by the most delicious potato pancake I have ever had in my life. A good, easy substitute are the frozen ones at Trader Joe’s… plus, you already have the oven on, anyway. Enjoy!
Read Full Post »