I will not write any egg puns. I will not write any egg puns. I will not write any egg puns.
I’m trying so hard to keep from cracking. It’s just that this recipe is eggcellent!
Anyways, when I think of all of the different ways in which you can cook eggs, one my favorite movies – Runaway Bride – always comes to mind. In this movie, Julia Roberts egg-related indecisiveness is a symbol of her lack of identity. She doesn’t know how she likes her eggs, so she just adopts the preference of her boyfriend or fiance at the time. Toward the end, she actually makes eggs every way (scrambled, over easy, poached, fried, etc.) and makes up her own mind. And then marries Richard Gere… but that’s besides the point 🙂
I rarely have the lack-of-opinion problem when it comes to anything! As for my eggs? Baked in a frittata with bacon, spinach and cheese, please.
Easy Egg Frittata
- 6 whole eggs + 3 egg whites
- 6 pieces of bacon, cooked and chopped
- 1/2 cup shredded cheese
- 1/2 cup spinach, chopped
- salt and pepper to taste
Preheat the oven to 350. Do all of the prep work first: cook the bacon (I prefer to stick it in the oven for 20-30 minutes instead of the stove), then chop it up once it’s cooled a little. Get your cheese and spinach (and whatever else you want to throw in!) ready to go. Mix all of the eggs and egg whites together in a big bowl, then add the rest of the ingredients and stir. Spray a pie plate with cooking spray, then pour it all in! Stick it in the oven for roughly 20 to 30 minutes, or until it’s firm to the touch.
Serve with toast and a fruit salad!