We finally got some rain! Thanks to Tropical Storm Lee, our little piece of the Earth isn’t quite so parched any more. It had been a long time since our last rain. I think we may have had two small showers in August but it had been since sometime in July that we’d had a substantial rain. The forecasters kept warning us that we were in for 6 inches or more last weekend, but that never materialized. What we did get was a nice, steady rain all day yesterday and through some of last night. A total of about an inch. And I’ll certainly take that inch and not complain! The weather on the western side of Atlanta wasn’t nearly so nice or polite. Our thoughts are with all of those cleaning up after the storms there.
But back to our nice, gentle rain yesterday. Of course it was Labor Day and BeeBop and I both had the day off from work. And there’s nothing I like better than a late, lazy breakfast on a rainy weekend morning! Frittatas are perfect for a late morning breakfast. They’re easier than omelets but just as satisfying. I get so rushed trying to make individual omelets because inevitably the first ones get cold before the last ones are finished. With a frittata everything goes in one pan, into the oven and is ready all at once. And since I already had some leftover bacon in the fridge, making this one was a cinch.
Heat an ovenproof skillet over medium heat. Add the butter and green onions and cook until the onions are tender. Takes about three minutes.
While the onions are cooking, beat the eggs together with the water and stir in the salt and pepper.
When the onions are done, pour the egg mixture in the pan and stir it around a bit. Add the parsley and the bacon. Cook for 4-5 minutes, occasionally lifting the edges with a spatula to allow the uncooked mixture to flow underneath.
When the eggs are beginning to set but still quite liquid, remove the pan from the heat. Swirl the sour cream over the top and sprinkle with the cheese.
Place the pan in the oven and cook for about 6-8 minutes or until the frittata is puffy and golden. Remove from the oven and sprinkle with additional parsley. Just to make it look pretty.
Serve warm or at room temperature.
A golden and puffy bacon and cheese frittata from the oven.
- 2 tsp. butter
- 2-3 green onions, thinly sliced
- 3 large eggs
- 1 tblsp. water
- ¼ tsp. salt
- ¼ tsp. ground black pepper
- 3 slices cooked bacon, crumbled
- 1 tblsp. chopped fresh parsley
- ¼ cup sour cream
- ¼ cup grated Monterey Jack cheese
- Preheat the oven to 425 degrees.
- Saute the green onion in a medium (8”) ovenproof skillet over medium heat until tender, about 3 minutes.
- While the onions cook, beat the eggs with the water.
- Stir in the salt and pepper.
- When the onions are tender, add the egg mixture to the pan.
- Stir in the parsley and crumbled bacon.
- Cook for 4-5 minutes, lifting the edges of the egg mixture to allow uncooked mixture to flow underneath.
- When eggs are beginning to set but still very soft, remove from the heat and swirl the sour cream on the top.
- Sprinkle with cheese and place in the oven until the frittata is puffed and golden. About 6-8 minutes.
- Serve warm or at room temperature.
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Other frittata recipes you might enjoy from around the internet:
- Family Fresh Cooking’s Baby Peas and Cheese Frittata
- Onion Frittata from Mele Cotte
- Kalyn’s Kitchen’s Artichoke-Rosemary Frittata
- Cooking with Amy’s Easy Frittata
- Zucchini and Mint Frittata from Friends Drift Inn
- Ratatouille Frittata from Taste of Home
What I was cooking…