4/22/24 Monday [1055]
Hi!
Hungry for something fresh that’s healthy and a little spicy? Well, if you like eggs bacon and spinach, then you have came to the right place my fellow earthlings!
What you’ll need:
A skillet large enough to suit the amount you’re making-I prefer a 12” x 3” Teflon skillet as it’s easier to maneuver.
2 Tbsp Olive Oil-use whatever oil you have on hand
PREHEAT SKILLET and oil over medium high heat
1 Package Tofu (tofu usually comes in a square container filled with liquid) Cut square into 1/4ths, then slice each 1/4th into 4 slices, then place on paper towel to drain a bit while skillet heats up
1/2 cup Kirkland Bacon Bits
1.5 Tsp Dry Oregano
1/2 cup diced green or yellow onion diced small-
I use whatever I have in house
Kosher salt to taste-
I taste the entire way through
Cracked black pepper-
I use thirteen cracks
STIR and Cook for 5 minutes
NEXT Add
1/2 cup Salsa-your favorite I use Pace or whatever is in the house
10 Cherry Tomatoes whole
6 Eggs slightly beaten with a bit of milk and a pinch of salt and pepper
Stir until ingredients are incorporated into the egg
Next Add
2 cups Spinach Fresh chopped
COVER
LET COOK over medium heat for about ten minutes
DIRECTIONS
First sear tofu on both sides. This part takes about 20 minutes to get a really good sear.
Thereafter, add the next five ingredients.
Cook for about five minutes then add next three ingredients, mix in egg, then at spinach, cover, cook over medium heat for 10 minutes. Thereafter, slice frittata in half then into quarters, flip and cover and cook for another five to ten minutes. Remove lid, check frittata from bottom side to make sure egg has cooked through.
Cheers and eat up!
Recipe created by: @caffeyole at caffeyole.com
4/22/24 M [0730]
Caffeyole 