Bacon and Cheddar Frittata, or What to Eat When the Cupboards Are Bare

Let's face it.  January is a tough month.  Endlessly dark and cold, it's a bit of a let down after all of the holiday hoopla.  And the bills.  Oh the bills.  The come in, usually on a day you wish you'd stayed in bed anyway.  I was pretty good on not over doing it this year.  Gifts were bought on budget, grocery bill kept in check.  But then I saw the boots.  I was among the masses on boxing day, looking for a great deal on boots.  And I hit the black boot jackpot:  sexy, comfortable, and warm.  Toss in the fact that they were 50% off and it was a done deal. I was on  tough budget for January!  Well so be it. Finding a great pair of boots is akin to having a pair of jeans that makes your  butt look fabulous, a good lip gloss and a great hair cut. These are things a girl does not want to do without.  Especially in January. 

With the end of the month approaching, and the cupboards a wee bit bare, I made frittata.  As long as you have a few eggs, you have dinner.  I love frittata with leftover cooked potatoes and ham, and any sort of cheese. Old cheddar or Gruyere are terrific. The possibilities are endless: potato and leek; ham and zucchini; sausage and mushroom.  I especially love tossing on chopped tomatoes at the last minute, but this day all I had was leftover spaghetti, some cooked bacon and cheddar. And it was fabulous.  Make yourself a good cup of coffee, and before you know it, January will be over.  

Bacon and Cheddar Frittata

1 tbsp. olive oil or butter

1 small white onion, chopped

1 cup cooked spaghetti or linguine or cooked potato

coarse salt and pepper

4 strips of cooked bacon, or a bit of ham or sausage, chopped

4 eggs lightly beaten

1/2 cup old cheddar cheese, grated

diced tomatoes (optional)

Preheat oven to broil. 

In an oven proof skillet heat oil over medium high heat.  Add the onions and saute a few minutes.  Toss in the spaghetti, stir in salt and pepper.  Cook a minute or two.  Add your chopped bacon, stir around.  Pour in your egg mixture, and cook as you would scrambled eggs or omelet, stirring gently, and pulling the eggs away from the sides of the pan.  Once it is almost set, top with your grated cheese, and tomatoes if you are using. Put the pan under the broiler and keep an eye on it - 3 minutes is usually enough, or until the cheese is golden.  Carefully take it out of the oven and let it sit for a minute.  Cut the fritatta into wedges. Serves 2-3.  Perfect for breakfast, lunch or dinner!  ( Recipe adapted from "Everyday Food".)