Cheeseburger Bacon and Mushroom Frittata

I've seen frittatas in cookbooks and all over many food bloggers blog posts. I've been intrigued, but at the same time a bit sick. Why? Because I hate eggs. Yes, people I am not big on eggs.


Ever since I was a little girl I've hated eggs. In my baby book, under least liked foods, my mother put eggs.


Don't get me wrong, I love eggs in most food. Like salads, in most to all Asian dishes featuring them. When they play the starring roll I can't do it. WHich why I don't make omelettes, spanish omelettes, basically anything where egg is the main ingredient. Some desserts I can't eat. I have to omit the egg whites because I read it's where the 'eggy' taste comes from. Where the yolk is rich, buttery, a lil salty, just damn perfect.

 Yes, I am eggist.

I can appreciate fresh farmed eggs. This summer, I ate a soft boiled egg and did not rush to the bathroom. That was because the egg was laid that morning. I thought that I found a solution my egg-hate. So I only bought eggs fresh farm the local turkish/farmer's markets and the yolks so beautifully gold made me smile. Cookies, muffins, and any thing I cooked with eggs became 100% more fantastic.


Then I got cocky and thought I'd finally make a frittata when I saw the recipe for Cheeseburger Frittata on the beautiful site She Wears Many Hats. I quickly added it to my Cozi weekly meal plan to try immediately. I am happy I did because it was delicious! Cheesy, mushoomy, bacony, and eggy goodness. My mind was getting the better of me and I realized, the next time (yes, there will be a next time), I will use half whole eggs and the rest just egg yolks!

This recipe is so easy, and you don't have to use mushrooms if you don't want to! Just load on the cheese and bacon for this easy one 'pot' dinner! It's low cab, and has an amazing amount of protein to get those muscle growing and very filling!


Cheeseburger  Bacon and Mushroom Frittata
Adapted from She Wears Many Hats
Makes one 10" pie pan.
She says aa 9" will work, adjust cooking times if using different size. I used my quiche pan....no I've never made a quiche :)

Ingredients
8-12 ounces ground beef
1/2 teaspoon salt plus more, divided
1/2 teaspoon chili powder, plus more, divided
1/4 teaspoon pepper, plus more, divided
1/4 teaspoon garlic powder, plus more, divided

1 tablespoon olive oil
1 medium-large onion, chopped
10 large eggs OR 5 whole eggs, 5 egg yolks if that's how you want to roll
3 tablespoons milk (1/4 cup if you split eggs)
4 ounces (about 2 cups) cheddar cheese, shredded, divided
8 slices of bacon
6 cremini mushrooms, sliced


Directions
Preheat oven to 400°F.
Butter or coat with cooking spray pie pan. (I used a 10" pie pan for this recipe, but a 9" deep dish should work as well.)
Brown hamburger with a few pinches/dashes of chili powder, salt, pepper and garlic powder.
Heat olive oil over medium heat and sauté onion with a pinch of salt and pepper until translucent. Do this in a non stick skillet if you can.
Beat together eggs, milk, 1/2 of shredded cheddar cheese, and 1/4 teaspoon of each: chili powder, salt, pepper, and garlic powder.
Evenly distribute the browned hamburger on the bottom of the pie/quiche pan, then top with sautéed onions.
Pour the egg mixture over the top of hamburger and onion. Top with remaining cheese.
Bake in 400°F oven for 18-20 minutes until set.



Enjoy!!!!!!

Grilled Brioche, Bacon, Egg and Cheese Sammich.

Simple, delicious sandwich.

Usually I put tomatoes on this sandwich, but the tomatoes 'round these parts are hard has rocks.

How's your weekend been? Mine has been stressful. My little man, who has asthma, had a nasty attack. It started of with a bit of wheezing and coughing, then come Friday evening he got a full fledge attack. Saturday morning I had to rush him to the hospital as he was literally struggling to breathe. He was more than happy to to go to the doctor so he and mama could use the hard as rock tomatoes as a baseball and play catch outside. Seriously, those tomatoes are that hard. 

Anywho, the doctors hooked my baby up with some medication and he had X-rays done and was diagnosed with RSV. He's been diagnosed this many times. He was born premature and has always had issues with his lungs. It's tough on  him as well as me. I blame myself for everything. What I could have done, what I shouldn't have done. Luckily, I have supportive friends, an amazing husband and my son's grandparents are gifts from God. I swear, my son isn't just lucky to have them his life, I am, too.

My son was released with a trunkful of meds and he's doing well. I promised him he didn't have to go to preschool for the rest of the month, and he was more than happy with that. Hopefully he'll forget I said that hehe.

Last night I needed comfort food not just for me, but him also. Lil man was starving. He even regretted refusing bacon for breakfast! So I made some burgers and oven roasted fries. My normal burger hating son gulped them up after I assured him that mommy never puts onions in her burgers. Just salt, pepper and love. Check out this article in the Washington Post for tips on making the perfect burger. It's super simple. I made mine in a skillet, as it was too cold and I was too lazy to fire up the grill. It's all about the condiments, so I made my own spicy ketchup. THAT had onions so I omitted that from his. Twas good simple eatin'! I cut some potatoes up into matchsticks,let them sit in water and vinegar for about 1 hour. Dried them completely added salt and pepper and roasted them in the oven. Simple delicious grub!

http://www.washingtonpost.com/wp-dyn/content/article/2007/05/22/AR2007052200352.html

Now, let's get to the real reason you're here. The awesome breakfast sandwich I made. As you guys may know, I made my own bacon! Thanks to a link David Lebovitz posted last month, I was inspired to make my own bacon. Diana from Dianasaur Dishes made it look so simple and I love the video, too. I had to make this immediately. The next day I ordered my cure and waited only 2 weeks! That's great as I live in Germany and it wasn't expensive at all! 

It was done curing Thursday night and my goodness it was amazing. I was hooked luckily I didn't cook the whole lot that night; though I really wanted to. I was telling a friend that I need something amazing to go along with this bacon, and what popped in my mind was an amazing sandwich I made for myself this Mother's Day- Grilled Brioche, Smokey Bacon, Tomato, Herbs, and Egg Sandwich. It was so delicious and I thought I'd do something simple with my first batch of homemade bacon. Though it wasn't smoked bacon, it was still delicious. Perhaps I will try smokey bacon this summer when we purchase a smoker...hint hint Papa with Some Flavor ;-) So I wanted this sandwich to be even more special, so I made my own Brioche to go along with it. I searched Food Buzz for a recipe and happened across Brian's site, A Thought for Food which had an article for Basic Brioche. The photos looked amazing, and the directions simple and to the point. So I had a happy little project on my hands. 

The bread turned out perfectly, and good for me that there were two loaves because the first was eaten in 5 hours!!!

It doesn't matter if you have homemade bacon or bread, you must try this sandwich. Most bakeries carry Brioche! It's a delicious, buttery, sweet egg bread that is almost like an airy cake! My daughter's favorite bread and mine. And a nice pack of smokey bacon is just as perfect!! So please, try this sandwich. Your family will love you for it!

Here's the first time I made it using store-bought brioche, store-bought bacon and seasonal tomatoes!

Grilled Bricohe, Bacon, Herby Scrambled Egg and Cheese Sandwich

Ingredients

A loaf of Brioche

Bacon (as much as you want to use on your sandwich)

Eggs (how much you want)

Heavy Cream/Milk/Half n Half/Water

Herbs of your choice

Course Salt and Freshly Ground Pepper

Tomatoes (if they are in season in your area) Sliced

Butter

Cheddar- Shredded (I used Cathedral Cheddar or you can find organic cheddar- it's awesome trust me!)

Directions

Fry your bacon to desired crispness in a cast-iron skillet or any heavy bottom skillet.

In the meantime, in a bowl, add eggs, 1 tablespoon of heavy cream or liquid of choice per egg, herb and salt and pepper. In a nonstick skillet, melt butter on high, once the butter is melted, decrease heat to low. Add egg mixture and allow to sit for 30 seconds then lightly stir. stir every minute or so until done to your preference, but be sure to know eggs cooks after their removed from the heat. So remove sooner than later!

Now slice your bread if not pre-sliced, then add Bacon

Egg

Cheese

Then top with another slice. In another skillet, preferably a non-stick, 'grill' your sandwich just until cheese melts.

EAT!

Hope you enjoy this as much as my family does!!!