Did you know that yesterday was Dr. Seuss day? March 2nd marks the birthday of Theodor Seuss Geisel, better known to the world as Dr. Seuss. To be honest, I have a love/hate relationship with Dr. Seuss. Don’t get me wrong, I think the books are great, but I also think they were written primarily to torture parents. Have you tried reading “Oh the Places You’ll Go” to your child at the end of a long day? You sound like a fool as you get tongue-tied reading those crazy sentences out loud. It is frustrating to feel like I have somehow lost the ability to read. But, Olivia loves them, so I trudge on, making wonderful memories with my daughter that will last a lifetime. Thank you, Dr. Seuss.
I intended to do an entire Dr. Seuss food day for Olivia yesterday, but she was in one of those “I don’t want to eat anything you make me” kind of moods, so I didn’t bother with most of my ideas. And she didn’t get any one fish two fish, red fish blue fish (a.k.a. Goldfish crackers) without eating any “real” food. Sorry kiddo, but mommy and daddy aren’t going to let you live on milk and crackers alone. I’m not sure if she wasn’t feeling well or was just being a cranky toddler (she does turn 2 next week so we might just be at “that” stage). I guess my themed lunch will have to wait for another day. Sigh.
The day started with a green eggs and “ham” frittata for breakfast. It was relatively easy to put together, and was really tasty! I didn’t get to the store on Saturday because it was snowing AGAIN (#WorstWinterEver) and the roads were pretty slippery. Thus, I didn’t have any ham in the house. I did, however, have bacon. Bacon! I consider it a win, because frankly, bacon is so much better anyway! I think Dr. Seuss would approve with the substitution. If Sam-I-Am had bacon in the frying pan, he would never have had to ask the question “Do you like green eggs and ham?” But, if that had been the case, there wouldn’t have been much of a book, huh?
There’s no question. I do so like green eggs and ham!
Thank you! Thank you, Sam I am.
Spinach, Bacon and Parmesan Frittata
6 slices bacon
1 small onion, thinly sliced
1 clove garlic, minced
6 oz. baby spinach, roughly chopped (about 4 c.)
1 oz. grated Parmesan cheese (about 1/4 c.)
1/2 c. milk
1/2 tsp. sea salt
1/2 tsp. black pepper
Pinch cayenne pepper
Preheat oven to 350 degrees F.
In a 10-inch nonstick oven safe skillet, cook bacon over medium-low heat until crisp. Set the bacon aside on paper towels. Remove all but a 1 tsp. of the bacon grease from the skillet. Turn heat to medium and add onion. Sauté until tender and beginning to brown, about 5 minutes. Add garlic and sauté another minute. Add the spinach, season with a pinch of salt and sauté until wilted and tender, about 3 minutes.
When bacon has cooled enough to handle, chop it into bite-sized pieces. In a large bowl, whisk together the eggs, milk and Parmesan. Add the salt, pepper and cayenne, whisking to combine. Stir in the chopped bacon.
Add the egg mixture to the pan, and give it all a good stir. This is your only chance for stirring, so stir well and stir quickly. Let the mixture cook on the stove top at medium heat until the eggs are set around the edges, about 5 minutes. Transfer the pan to your preheated oven and cook until set, about 7-9 minutes.
Let frittata cool briefly, then cut it into wedges and serve.