Grown up Green Eggs and Ham
Or, a continuation of my Frittata obsession.
2 large eggs
1 - 2 tbsp fresh pesto sauce
1 tbsp sliced onion
1 large mushroom, sliced
Large handful of baby spinach and arugula mix
1tbsp crumbled feta cheese
Salt and pepper
1 slice Peppered bacon
Heat up a touch of olive oil (about a tsp) in a medium pan over medium heat, and saute onion and mushroom. Add salt and pepper to taste.
While the onion and mushroom are cooking, whisk the eggs together with the pesto sauce. You shouldn't need extra seasoning at this point, especially if you have a traditional pesto with raw garlic, but if you feel the need, certainly add more garlic.
When onion is tender and mushroom sliced are browned, add the spinach and arugula mixture, and toss until the greens are wilted.
Make sure the veggies are spaced evenly on the bottom of the pan, and pour in the egg mixture, turning the pan to ensure even coating. Allow the eggs to set, using a spatula to help keep the sides free from sticking, about 2 -3 minutes.
When the eggs are no longer completely liquid, flip! You can use a large flat spatula, or, if you are daring, you can wiggle the pan a bit to make sure your half cooked egg disc is loose, then use that fancy saute motion to flip the whole thing. Think Julia Child. Sometimes you get a perfect flip, sometimes you have doubts, and get an imperfect flip. Either way, it tastes good.
After I get the frittata flipped, I turn off the heat and let the other side finish cooking with residual heat for another 30 -60 seconds. Add in your crumbled feta cheese, fold in half, then slide onto your plate next to your awaiting peppered bacon.
I love frittatas because of the many variations of flavors you can have. They are totally customizable to your tastes and they are an excellent way to use up miscellaneous ingredients in your fridge.