Today Breakfast In Austin is at home! Due to Saturday morning indecisiveness, I decided to chef up my own little breakfast. Through the years I've been pretty comfortable in the kitchen. Never taking any formal classes other than a couple at Whole Foods in Austin and Seattle, I'm an inventive but novice chef. Typically I don't follow recipes but rather tweak them or create my own.
As for breakfast in my own kitchen, I'm an advocate of all things turkey bacon (Oscar Meyer should pay me big money for converting 100's from pig to turkey - thank you very much) because of it's leanness and flavor. I've tried every brand - organic and otherwise and always come back to Oscar Meyer's Turkey Bacon product. Surprised? Just try it already! Additionally I love EGGS as a base, usually favoring frittata's, omelets and scrambles because of the latitude of ingredients you can play with. They are healthy dishes (if you want them to be) and tough to screw up!
This morning's fare is a delicious and easy to make Red Peppered Frittata with Turkey Bacon & Parmesan, with less than 30 minutes of preparation and cooking time. The result is a gorgeous little egg pie which is flavorful, healthy and a hit with just about anyone young or old. Not only do frittata's make sense in the morning, but can also be served as a brunch dish or at dinner with a salad. Here is the recipe & easy to follow instructions:
Red Pepper Frittata with Turkey Bacon & Parmesan
2 Large Organic Brown Eggs
1/2 cup to 3/4 cup Organic Egg Whites
1/4 cup diced Red Onion
2-3 fresh garlic cloves (garlic press)
4-5 pieces of Turkey Bacon
1/4 Red Pepper (diced)
2-3 TBSP grated Parmesan Cheese
Sprinkling of fresh Parsley
Pam Spray - Organic styled Olive Oil
1. Preheat oven to 350 degrees;
2. In a non-stick pan cook Turkey Bacon on the stovetop (when opening pack, cut all strips down middle - half pieces are easier to handle when cooking and cutting) Once Turkey Bacon is finished, remove pieces and place between paper towels to capture excess grease then chop into small pieces (set aside);
3. Beat Eggs & Egg Whites in bowl, add Pepper (set aside);
4. Dice Red Onion and Garlic (set aside);
5. Dice Red Pepper, parmesan and parsley (set aside);
6. In an 8 inch, oven proof & non-stick saute pan, spray with Pam and cook onion & garlic until softened and fragrant;
7. Add diced Turkey Bacon, Red Pepper & Parmesan to egg mixture and gently blend;
8. Add egg mixture to pan and stir gently to combine with red onion and garlic;
9. Increase heat to medium to medium high and cook without stirring for 2-3 minute, then loosen the edges with a flat wooden spoon or spatula. (This is when I work the pan and tip it from various angles, allowing the uncooked egg mixture on top to run toward the edges - continuing to loosen the edges with my flat wooden spoon);
10. In no more than 10 minutes the frittata should be mostly cooked. Transfer the oven proof saute pan into the oven for 10 minutes OR until frittata is set;
11. Remove from oven and give it a quick cool. Gently transfer the frittata to a cutting board, slice into 4 pieces, sprinkle with fresh parsley and serve with a side of salsa and fresh fruit.
As you play with this recipe I suggest you add more or less red onion, garlic, pepper, veggies and cheese based on your personal preferences. I hope you enjoy this dish as much as I do and can see the endless variations in ingredients.
It's all about the feast, not the famine!
Pros: Luxury of cooking the meal you want with bold flavors, being inventive, little expense, wear whatever outfit you want
Cons: Clean up
Suggestions: Hard pressed to come up with any
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