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I suppose once you look at the pictures this may not be what classically looks like a frittata. I did however cook this dish like any real frittata would be cooked. Shocking as it may seem, I do not have a pie pan. I dropped it and broke it and have yet to replace it, so I tend to make pie shaped things in either a cake pan or in square baking dishes. It works for me, it can work for you. One of the main things I focus on in my cramped kitchen is improvisation. I tend to play music while I'm cooking and just go with what I am feeling. I always have a recipe, but if I'm not feeling something I don't go with it, sometimes it works out great, sometimes it's a major fail, but I learn and move on. I will tell you about my apple brown betty's one day, yikes!
Ingredients & Directions:
6 eggs
1 c. milk
1 green onion, chopped
2 tbsp. butter, melted
1/2 tsp. salt
1/8 tsp. pepper
Dill (optional but highly recommended)
4 oz. shredded Cheddar cheese
Crumbled cooked bacon
Preheat oven to 400 degrees. Grease 10 1/2 inch round au gratin pan or 9 x 9 inch baking dish (or whatever kind of pan you want!). In medium bowl with wire whisk, beat eggs, milk, onion, butter, salt, and pepper until well blended. Pour mixture into baking dish. Sprinkle cheese, bacon bits, and dill over top. Bake 20 minutes or until set.
Again, I usually grate my own cheese which I really enjoy doing.
I poured the egg mixture into the bottom of my baking dish and the bacon and cheese is placed on top.
I made this frittata for a small brunch. I love cooking food for brunch, one of my favorites (I need to cook it soon) is a french toast bake my Aunt Lauri introduced to our family; it is so good. I served it with some juice and a few pieces of toast, the addition of a fresh piece of fruit would have topped this off nicely, but I didn't have anything at home that day.
