Recently I have been thinking about a paleo version of a shepherd's or cottage pie. I wanted to find individual sized cast iron skillets to cook the pies in. So I ordered some "mini" cast iron skillets from Amazon.com (not an affiliated link). I should have checked the dimensions more closely though. They were mini alright, at 3 inches across and only 1/2" deep. These are way too small for a shepherd pie individual serving. Disappointed, I put them away in a cupboard. I had forgotten about them for a few months until this past weekend. I got the idea to cook an egg in them so I started looking up online recipes when I landed on frittatas. After some research I understood the basic concepts behind cooking frittatas. I wanted to try one out quickly with ingredient that I had in the house. I had eggs, bacon, cheese and almond milk already in the refrigerator. I also had some fresh cilantro left over from taco night as well.
My first go at frittatas turned out really well. Charity loved them to. I found that one egg to one pan ratio worked really well. I preheated the mini-skillets in the oven before dropping the eggs mixture in. This gave a nice crust on the frittata.
The fixings for the egg frittata
I am definitely going to experiment with developing paleo and smoked versions of frittatas in the near future. So stay tuned. Until then, enjoy this basic frittata recipe with cheese and bacon.
Serving size: 3 servings (2 Frittatas per serving)
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:
1/4 cup unsweetened plain almond milk
6 large eggs (free range of course)
3-6 slices uncured sugar-free bacon
1/2 cup shredded cheese (I used smoked cheddar for this recipe)
Bunch of fresh herbs, chopped
Fresh ground pepper
Pink rock salt
Equipment: 6 x 3" mini cast iron skillets or small ramekins
Directions:
Preheat oven to 400F. While the oven is warming up, also preheat the cast iron skillets on a baking sheet in the oven.
Cook the bacon until cooked the way your like it. Then roughly chop the bacon.
Meanwhile, in a small bowel whisk together the eggs, almond milk, salt and pepper until well blended.
Once the cast iron skillets are hot, pull them out of the oven and evenly distribute the egg mixture into the skillets.
Sprinkle the chopped bacon and shredded cheese into each cast iron skillet.
Place the baking sheet with the cast iron skillets back in the oven and bake 15-20 minutes until the center of the frittatas are set and firm.
Let the frittatas cool a little then pop them out of the cast iron skillets. Sprinkle on some fresh herbs and enjoy.