People can go on and on about dream psycho-analysis. But nothing is more telling of what occupies your mind than the very first thought in the morning, during the earliest moment that will hardly last more than a friction of a second.
Some days, I wake up screaming “Class!” Other times, it’s homework with a close deadline. Occasionally, it maybe a person, a cool idea, or some email I am waiting for.
Last Sunday, however, I woke up with bacon on my mind. Yes, bacon frittata. That morning, I was assigned to cook for the weekly Sunday brunch. The beautiful 70s weather enabled us to eat outside, on the picnic tables at the backyard. It made me sing Bob Marley’s Three Little Birds as I cooked.
The bacon is from the Bradford Store, a neighborhood store that tries to feature mostly local, organic items. The recipe is from Charlie, a student that teaches cooking classes as an extension of the Food Club. I recommend using cast iron pans. Enjoy!
1/2 cup milk
olive oil/butter/bacon grease
assorted veggies/other delicious stuff (cheese, bacon, etc.)
1. Pre-heat oven to 450 degrees
2. Beat eggs with milk
3. Cook assorted veggies/other delicious stuff
4. Cook eggs on medium heat in an ovenproof pan with oil/butter until set on the sides but still soft in the middle
5. Add cooked veggies/delicious stuff
6. Place pan in oven for 5-7 minutes until eggs are set and just beginning to brown