Our family is busy. Busy, I tell you. Busy in that the weeknight dinners that we aim for regularly are becoming harder, which I feel stupid admitting, but it’s true. Two active teenage boys, two working adults; this doesn’t add up to laid-back weeknight dinners with four people present.
Weekend nights? Different kinds of commitments, not necessarily more togetherness (did I mention the boys are teenagers?)
Weekday mornings are hardly different, they just involve more coffee (coffee! the elixir of life!). More coffee, even less time.
These days, it’s the weekend mornings that hold the most promise. We wake up in phases. Usually, it’s Gary first (“wake up” in this case loosely translates to ”is poked by wife’s foot when she hears the dog start to whimper”), then me, and a mere handful of hours later, the boys.
At this point, Gary and I are already two cups of coffee into our day, but now is when the official family morning starts, and even though it may be 11:00 at this point, it’s time for breakfast.
As I subtly mentioned, the coffee part of the morning is kind of the life thread of it all. We recently were introduced to Cameron’s Coffee, and fell in love for a few reasons. First (maybe most important?) it is delicious. All of the varieties we tried were smooth and lovely, made from only 100% Roasted Specialty Grade Arabica beans – the top 10% of coffee beans produced in the world.
Second, their single serve BetterBrew Eco Coffee Pods, which address two issues: taste and waste. We are a Keurig family, mostly because Gary is a high-test guy and I am a decaf girl, and this on-demand, single-serve machine solves our problem.
The Cameron’s pods use a filter instead of a cup, so the water gets to all of the grounds in the pod, and the coffee tastes more like traditional perked or slow drip coffee. The pods are compostable and made of plant-based materials that will return to the earth in 90 days. This certainly feels better than tossing all of those little plastic cups into the trash.
Cameron’s small-batch roasts all of their coffees in specially designed European designed roasters and they have a Roastmaster who is also an Arabica Q-grader, while essentially is a fancy coffee sommelier, heading up all of this excellent roasting. If Gary knew that this was a potential career I think he might have made other choices in his life.
Back to the breakfast part. The boys are finally up. They are groggy. They are hungry. This is our opportunity – they aren’t yet alert enough to rush to their next activity; we must pounce, and grab this moment. Often I will have the makings of a frittata waiting in the wings, the sautéed spinach, the sizzled up bacon, the beaten eggs. Then once I hear the stirrings of their not-so-tiny feet, a frittata can come together in about 7 minutes. More than enough time to make another two cups of coffee.
I often like making smaller frittatas that serve two, and making a couple of different varieties. This is one of my new favorite frittatas. And I will use any reason to include, and use the word, “lardons”.
More Frittata Recipes:
- Pepper, Onion, Mushroom and Feta Frittata
- Vegetable Frittata
- Swiss Chard Frittata
- Mushroom, Caramelized Onion and Feta Frittata
- 2 slices extra thick cut bacon
- 6 large eggs
- Kosher salt and freshly ground pepper to taste
- 1 tablespoon unsalted butter
- 1 shallot minced
- 1 cup roughly chopped baby spinach leaves rinsed and shaken dry in a colander
- 3 tablespoons crumbled goat cheese
- Preheat the broiler and set the rack so that it is about 5 to 6 inches away from the heat source.
- Slice the bacon crosswise into 1/3-inch strips. Place a 7 to 8-inch ovenproof skillet, preferably nonstick, over medium-low heat and add the bacon. Cook, stirring occasionally, until the bacon is browned and crisped, about 6 minutes, then transfer it with a slotted spoon to a paper towel lined plate. Pour off the fat from the pan.
- In a medium bowl, beat the eggs with salt and pepper.
- Heat the butter in the same skillet over medium heat until melted, then add the shallot and sauté for 4 minutes until golden and slightly softened. Add the slightly damp spinach, season with salt and pepper and sauté until the spinach is barely wilted.
- Pour the eggs into the pan and stir to combine. Let the eggs cook undisturbed for 1 or 2 minutes, until the bottom is set, then use a rubber spatula to lift the sides of the frittata and let the uncooked egg on top to run underneath the cooked bottom of the frittata. Sprinkle the bacon lardons and the goat cheese over the top of the frittata and transfer it to the broiler. Broil for just a minute or so; keep an eye on the frittata and take it out when the top has just set, but don’t allow it to get more than very lightly golden brown.
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