Wednesday, May 19, 2021

Cooking ... a new passion!

I've always enjoyed cooking. In my late teens I was baking bread from scratch. I love to eat too! ... Good foods that it ... Not that I don't enjoy the occasional junk food, it's just that I would much prefer to eat at a nice restaurant rather than fast food.

I do love eggs but am not a hard boil egg kind of gal. I thought I would turn my love of eggs into mini frittatas. 

The recipe - Frittatas

6 eggs

1/2 teaspoon Himalayan or sea salt

1/2 teaspoon ground black pepper

1/4 teaspoon garlic powder

1 cup of cooked corn (I use frozen organic corn) 

1 cup of shredded cheddar cheese 

3 slices of crumbled bacon cooked (I use Organic humanely raised fruit smoked North Country bacon)

Preheat the oven at 350F

Butter your pan. Place the cheese, corn & bacon in the container of your choice. I use ceramic cupcake molds. 

Mix the first four (4) ingredients together. If you want a little heat, add a couple of drops of hot sauce.

Using a gravy ladle, pour the egg mixtures into your prepared cups. I fill the cups half way and mix the ingredients with the eggs.

I then pour the rest of the egg mixture into the cup and Bake at 350F for 20 to 25 minutes ... Voila!

Enjoy them warm or save them for later. They are great at room temperature. I grab a couple for lunch. You can also substitute the corn for what ever vegetable you prefer. I have done them with broccoli and also a batch with asparagus. Yummy!

Because I don't eat bacon much (as a matter of fact I only use it when called for in a recipe).. I freeze it as individual slices in a large ziplock bag. I use freeze paper (as a quilter I have tons of it) and place the strips layered between freezer paper. Works great, I just pull the number of slices I need. They thaw in no time.

Hope you enjoy this recipe. It's so easy and versitile.
Catch you all later! Bon Appetite!


Chookyblue...... said...

Looks delicious.....I make something similar......

Needled Mom said...

That sounds delicious.

Thimbleanna said...

Oooh, thanks for the recipe -- it looks wonderful. And thanks for the bacon tip too -- I'm slapping my forehead that I didn't think of it! Duh.

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