Recipe: Bacon-Mizuna Frittata

Eggs are great. Eggs are awesome. One of nature’s best fast foods, no doubt. But my gawd, they get old after a while, don’t they?

It was time to shake things up. Inspired somewhat by the flavors in pork fried rice, which features big bites of scrambled egg, this frittata was born. Savory bacon, bitter seasonal greens, a splash of tamari/coconut aminos…yum.

Be sure not to go overboard with the tamari/aminos, because the bacon adds its own saltiness. I’m a chronic salter, and it was hard not to salt my egg mixture, but I’m glad I didn’t. I promise, everything will turn out just fine in the end.

Bacon-Mizuna Frittata

1/2 pound bacon, diced

8 oz. mushrooms, sliced

several handfuls mizuna, tough stems trimmed (or other greens, almost anything would be good here)

1 bunch green onions, white and light green parts sliced

2 cloves garlic, minced

2 tsp. fresh grated ginger

3 Tbsp. wheat-free tamari or coconut aminos

6-8 eggs (depending on servings/pan, 6 for 10-inch pan and 8 for larger pans)

fresh ground pepper

Garnish: toasted sesame oil (optional)

1) Preheat broiler. Set large ovenproof  skillet over medium-high heat and add bacon. When fat begins to render, add mushrooms. Sauté until bacon is crisp and mushrooms are cooked through.

2) Stir in mizuna and green onions until mizuna begins to wilt, 2-3 minutes. Add garlic and ginger, stirring until fragrant, about another minute. Pour in tamari/aminos, stirring to combine. Meanwhile whisk eggs and pepper together in a medium bowl, then pour over the bacon-mizuna mixture. Turn heat down to medium.

3) When edges of frittata are dry, pop the pan into the oven, about 6 inches from the broiler. Keep an eye on it, but it should take around 5 minutes to lightly brown the top and firm up the rest of the eggs. To serve, slice into wedges and drizzle with sesame oil, if desired.

Serves 4-6.

 

 

 

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