JasonS
Knows what a fatty is.
- Joined
- Apr 11, 2015
- Location
- Carlsbad, Ca
We have had some pretty extreme temps around here lately, so firing up some coals wasn’t at the top of my list! I was looking for something quick and easy, to put together for the Cast Iron TD, and decided on a simple frittata recipe that I found in my Lodge Cast Iron cookbook. This is my first time making one of these, so I stuck pretty close to the recipe.
My go to cooker…
First, I rendered down some bacon and removed it from the skillet. I then poured out most of the grease, leaving the bits and pieces.
Wilted some fresh, baby spinach and mini San Marzano tomatoes.
Wisked up some eggs, seasoned with cracked black pepper and Kosher salt. That is grated, white cheddar cheese on the right.
I got everything into the skillet and have it on the indirect heat side of the kettle.
The recipe calls for 30 minutes at 350*. I’m thinking the grate temp is close to that, so I put the lid on and let it bake.
30 minutes later and I removed it from the kettle. Looks done to me.
Here is the plated pic, with avocado, slices of fresh tomato from my garden and a few micro greens. Nothing wrong with eggs and bacon for dinner!
Thanks for havin a look!
My go to cooker…
First, I rendered down some bacon and removed it from the skillet. I then poured out most of the grease, leaving the bits and pieces.
Wilted some fresh, baby spinach and mini San Marzano tomatoes.
Wisked up some eggs, seasoned with cracked black pepper and Kosher salt. That is grated, white cheddar cheese on the right.
I got everything into the skillet and have it on the indirect heat side of the kettle.
The recipe calls for 30 minutes at 350*. I’m thinking the grate temp is close to that, so I put the lid on and let it bake.
30 minutes later and I removed it from the kettle. Looks done to me.
Here is the plated pic, with avocado, slices of fresh tomato from my garden and a few micro greens. Nothing wrong with eggs and bacon for dinner!
Thanks for havin a look!
