Fancy Frittata

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Yeah it’s gonna be a good day – nothing can change that! That’s how I usually feel when I have an awesome breakfast. I’m a university student, so usually I have a quick bowl of cereal or grab a granola bar before heading off to school. Occasionally – pretty much only on weekends – I feel the urge to make a delicious breakfast. I’m not sure what it is, maybe I feel proud of myself, but I love making a filling, yummy, healthy breakfast paired with a TALL glass of orange juice and a huge mug of fresh coffee. Call me crazy, but it makes me proud!

For the past sixteen days(ish) I have been fasting. In my religion, we are supposed to fast if we are able, from March 2-20th, each year. That period it supposed to be a time of preparation and rejuvenation for the new year, and more importantly, a time when we really focus on our spiritual connection. It is a symbolic fast, it helps us remember that there are greater things in existence than the material realm, and this a period where we can get closer to that. That is not to say that the rest of our lives are not encouraged to be the same, but there is something special about this set period of time. So, for the past sixteen days I have been fasting from sunrise to sunset with no food or water basically. Perhaps you may think this sounds extreme, but I know from experience, it can be challenging but it isn’t dangerous. Our religious texts outline that if one has an ailment of some sort that would make it dangerous or extreme for them to fast, they are encouraged not to fast – such as a physically laborious job, or pregnancy, for example. As you can see, it’s flexible, and supposed to be rewarding by being challenging, but not supposed to be dangerous or harmful. I will be writing a post to share how I feel about fasting and why I find it very uplifting, so feel free to check that out when it’s ready if you’d like to hear more.

Anyway, back to food! So, since I and my husband have been fasting for almost all of March now we’ve had to make breakfast that’s more healthy and nutritious than just a granola bar or a lame bowl of cereal. When you eat two meals a day for about a month, with no snacks, it’s important to still ensure that you are getting the proper nutrition. Thus, we have been cooking something nutritious for breakfast and dinner almost every day! Don’t judge, I don’t have the drive to cook two meals a day every day, I have other things to do…like bake cake and blog!…and study 🙁. Alas, here is what I made at some point during this fast – a cheesy frittata with bacon, mushrooms and asparagus! This recipe gave my husband and I two yummy meals.

* P.S. I’m not sure if you can tell, there’s only mushrooms on one half of the Frittata. My husband is picky with how he eats them (so I made his mushroom portion grilled on the side 😉).

FANCY FRITTATA

Loaded with bacon, mushrooms and asparagus, topped with melted cheese and cooked on the stove. 

|      Prep Time: 10 minutes      |      Cook Time: 7 minutes      |      Total Time: 17 minutes      |

Serves 3-5 



INGREDIENTS:

6 eggs
⅓ cup milk
4 slices of bacon
½ bundle of asparagus spears
8 small mushrooms (to taste really)
½ cup cheddar cheese, grated
¼ tsp salt
¼ tsp pepper
1 Tbsp oil

DIRECTIONS:

Step One: Cook your bacon on medium high heat until crispy. Remove from heat and place on a paper towel to soak up extra grease and set aside.

Step Two: Wash your mushrooms and asparagus well, and dry with a paper towel. Cut off the ends of your asparagus and slice the rest into 1inch pieces. Slice your mushrooms, then set both aside. Grab your bacon and crumble it into small pieces. Set this aside too.

Step Three: Heat your frying pan on medium heat, add the oil to the pan and let it warm up. While waiting, in a small bowl combine your eggs, milk, salt and pepper, and whisk together.

Step Four: Once your pan is warm (you can tell it’s ready if your oil rolls around the pan easily when you tilt it) add the egg mixture, then evenly sprinkle the asparagus, mushroom slices, and bacon pieces on top of the eggs. Top all of this with grated cheese, then reduce the heat to low and cover. Let sit for 5-7 minutes, or until the eggs are set (they don’t jiggle when you shake the pan).

Step Five: Your done! Remove the pan from the heat and slice your frittata like a pie! Serve it with lightly buttered toast or plain pita bread (something I’m having more and more thanks to my Persian husband).

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