Another reason I like making this dish is that it uses very few dishes in the process. Plus, I get to enjoy the versatility of my new(ish) cast iron skillet. For this recipe, you'll need a large (12") skillet that can be safely transferred from the stove top into the oven (cast iron, stainless steel, etc.).
I've included my ingredients list for suggestions, but you really can customize this recipe to whatever you like. Some suggestions for alternate ingredients: bell peppers, broccoli, asparagus, kale, potatoes, artichoke hearts, ham, sausage. Just think about varying the colors of the ingredients you use (yellow pepper, green onion, for example) to increase the dish's natural beauty!
You will need:
10 eggs, beaten
Several strips of thick cut bacon (5?), cut into ½" chunks
1 Tablespoon fresh parsley, diced
1 clove garlic, minced
1 cup mushrooms, sliced (any kind you like)
1 medium onion, diced (I used one of these red onions)
10 ounces frozen spinach
1 red jalapeno, diced
1 teaspoon fresh ground black pepper
⅓ cup grated Parmesan (or substitute your favorite cheese)
- Preheat your oven to broil.
- Cook the bacon until it is cooked to your preferred level of crispiness.
- Drain a little of the bacon grease, if there's a lot of excess (If you buy good quality bacon, there shouldn't be much grease—the stuff I had only produced maybe a tablespoon or two total of grease, and I left it in the pan for cooking the vegetables.)
- Add the onions and garlic, sauteing until onions are translucent.
- Add the mushrooms, peppers, and spinach, sauteing until the mushrooms and spinach are tender:
- Add the beaten eggs and the pepper, stirring until the eggs have set on the bottom, then allow to cook without stirring until the top of the eggs have begun to set:
- Top with the cheese, then the parsley.
- Put the whole thing into the oven and broil until the cheese is browned and bubbly:
- Cut into 6-8 servings (depending on how hungry you are, naturally); serve immediately.