frittata attack!

What do you do when you've got a mess of bacon, a bag of baby spinach that's a few days old and getting limp, some equally aged eggplant, and a passel of eggs? You make a frittata, of course! Behold:


I fried up the eggplant in butter and olive oil, sprinkling it with garlic powder and red chili powder. I boiled down the spinach—which was dying, anyway—and threw the spinach and the eggplant into my huge turkey-roasting pan, along with the remains of a Food Lion package of "Mexican Mix" cheese (cheddar and jack) and a huge chunk of Kirkland-brand bleu cheese, which I forked into crumbles. I added my broiled, crispy bacon, a dozen eggs, and voilà—frittata!

I then stuck that bad boy in the oven at 350 degrees for 35 minutes, and it came out perfectly done. Smelled fantastic, especially thanks to the bleu cheese, which adds a "grown-up" component to the works. The eggplant basically disappeared into the mix; I couldn't taste or feel it at all. I assume the eggplant's fibers added some texture, but that's just a guess.

Magnificent meal. And I'll have enough for Saturday's lunch at the office. Along with a pile of pulled pork that is, quite possibly, the best damn pulled pork I have ever made before.


_