Well, hello again, friends! This is another requested recipe. I made this last Saturday while living my best #brunchinplace life. Did anyone else find it odd to not go out for brunch? What a strange feeling. Luckily, it was a beautiful day, and my patio wasn’t the worst place to enjoy this tasty creation.
This is a pretty simple dish to make, and the egg base accommodates most any filling ingredients you have on hand. I used a 2.2 quart Pyrex dish for mine, but this would just as easily fit in a 9 x 13 with the addition of a few more eggs.
As always, please share your variations in the comments below or on our IG page (@dailysquaresdining).
Kitchen Sink Frittata
½ lb. bacon, chopped
1 New York steak, chopped
1 zucchini, chopped
½ red onion, chopped
1 package shiitake mushrooms, sliced
1 bunch dill, minced
¼ cup goat cheese, crumbled
¼ cup milk of choice
Dash Trader Joe’s Umami Blend
Salt & pepper to taste
Preheat the oven to 350 degrees. Spray the baking dish with an oil spray.
Saute bacon until almost crisp. Add steak and red onion. Cook until the onion is translucent, and the steak is cooked almost through. Toss in shiitakes.
While the mixture cooks, break the eggs into a blender. Add milk, dill and umami blend, and blend together. Pour the veggie/meat mixture into the pre-oiled dish. Top with egg mixture, and dot with the goat cheese crumbles. Sprinkle with a bit of salt and pepper.
Bake for 30 minutes. Check for doneness by shaking the dish. If still wobbly, rotate the dish and cook for another 10 minutes. Frittata is done when the middle gels and the top is puffy and slightly browned.
Let stand 10 minutes prior to cutting.