Frittatas are my lazy way out of any breakfast situation. Unexpected, or even expected guests at breakfast have often if not always been fed frittatas in my domain. In fact I like frittatas, mostly, with a little hot mustard and a mixed green salad for lunch, but thats another post. Frittatas are like omelettes except they stay flat and are finished under the broiler. I was in a big hurry to skeedadle everyone out of the house today, the pup had a 'mom' day and banana had a certification to take and I have 'things' to do so it was a whirlwind of activity this morning, frittata was in order.
I cut some large onion rings from a crispy, spicy, yellow onion and I included a few slices from a large boiled potato in a skillet while I beat the eggs. Nicely browned and caramelized I poured in the eggs and sprinkled cooked bacon and fresh thyme over the top. I let this side cooked covered until lightly set, flipped it with a brutal flick of my wrist and grated a little aged gouda and sprinkled on some chevre, yes I still have some - I am almost done with that behemouth.
Lightly browned and a little puffy I cut it into wedges and served it with tomatoes and crusty baguette and butter - how can you beat it? You almost want a glass of wine to go with this tasty breakfast and if I could take a nap I would have had the wine!