I'm finally off bed rest and my pain meds are down to about a quarter of what I started out with so I felt safe enough to be near knives and fire again. I still can't do any heavy lifting for another month, so I won't be draining any pasta pots anytime soon. I woke up this sunny Sunday morning and nobody else was up yet (well, Garrick headed to work at the restaurant at 7:30, but I knew he wouldn't be here) so I had to fend for myself as far as food goes.
I wasn't quite sure what was left since I haven't been in the kitchen for the last week & a half, but I knew my Mom went shopping for some stuff she thought we needed before she headed back to NY yesterday so I knew there would be something. There was a dozen eggs, a pound of bacon, some assorted shredded cheeses, and some bagels she brought earlier in the week so I thought a fritatta would be a good idea because I didn't have to stand at the stove and watch it like a regular omelet. I baked the bacon in the oven right along with it on a sheet pan so I didn't have to babysit that either. Here's how I made the eggs:
- 8 eggs
- 1/4 cup heavy cream
- 2 Tbs minced onion
- 1 Tbs Italian seasoning
- salt & pepper to taste
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
Preheat oven to 350 degrees F. Coat a 9" pan or pie plate with cooking spray. Mix all ingredients together in a bowl. Pour mixture into pan and bake for 30 minutes. If your fritatta (like mine...mine always take longer than a recipe says)) isn't set at this point, take it out of the oven re-mix the mixture so the runny stuff isn't all in the middle; crank the oven up to 425 degrees F and bake the eggs an additional 5 minutes. Works every time without drying them out!!!
I served mine with bacon and a toasted, buttered poppy seed bagel YUM!)
I'm glad to be back and hope to enjoy this recipe!