Broccoli, Spinach & Bacon Frittata

Bacon Broccoli Frittata

Good morning! All you need for this easy to make frittata is a cast iron skillet, eggs, cheese, bacon (optional, but why wouldn’t you add some smokey-salty-goodness?) and your favorite veggies.

  • 3-4 slices Applewood-Smoked bacon
  • 1 garlic clove, thinly sliced
  • 1 cup broccoli florets, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon crushed red pepper
  • 2 tablespoons water
  • 1/2 – 1 cup fresh spinach, roughly chopped
  • 7 eggs
  • Sea salt
  • Pepper
  • 1/2 cup freshly grated Parmigiana-Reggiano cheese
  • Green onions, garnish

Pre-heat oven to 350 degrees.

In an 8 inch oven-proof skillet, cook the bacon until crispy. Remove from skillet and drain bacon on paper towel lined plate. Remove the bacon grease from pan and add 1 tablespoon oil. Add the garlic and cook over medium heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 more minute. Add the water and season with salt and pepper. Cover and cook over medium heat until crisp-tender, about 2 minutes. Remove from heat and let cool.

In a bowl, whisk together the eggs and 1/4 teaspoon each of salt and pepper. Add the broccoli, bacon, chopped spinach and stir together. Add 1 tablespoon of oil to skillet and heat over medium heat. Pour frittata mixture to the skillet, reduce heat to low and cook until sides have set, about 3 minutes.

Sprinkle cheese over mixture and transfer the skillet to the oven and bake until center is set, about 10-12 minutes.

Garnish with more cheese and green onions. Serve immediately.

Cheers!

Roasted Chickpeas

Roasted Chickpeas Aprons and Stilettos

This easy to make snack is crunchy, healthy and delicious!

  • 2 cans chickpeas (garbanzo beans)
  • Olive oil
  • Sea salt
  • Seasoning*

Pre-heat oven to 400 degrees. Drain, rinse and throughly dry chickpeas. Lightly coat chickpeas in oil and sprinkle with salt. Roast on a baking sheet for about 40 minutes, shaking pan every 10 minutes.

Toss with your favorite seasoning. *Here are some ideas.

Cajun

  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne
  • 1 teaspoon sea salt
  • 1 teaspoon pepper
  • 1 teaspoon onion powder

Garlic Parmesan

  • 2 teaspoon garlic powder (or 2 cloves fresh minced garlic)
  • 1/4 teaspoon cracked pepper
  • 1/2 teaspoon sea salt
  • 1/4 cup freshly grated Parmesan
  • Replace the cheese with fresh/dried rosemary or thyme for a garlic/herb mix

Moroccan Spice

  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon  brown sugar
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Cheers!

Bucatini Carbonara with Brussels Sprouts & Bacon

Aprons Bacon Brussels

While planning my friend’s Bridal “Meet and Greet” on Pinterest, I came across this easy-to-make pasta recipe from How Sweet It Is Blog, the perfect dish for a rainy night in.

Traditional pasta carbonara is made by coating pasta in a rich and creamy sauce of whole eggs, Parmesan cheese and pork. We elevated this traditional dish, by adding one of my favorite vegetables – Brussels sprouts! The sprouts added a nice rich, sweet and nutty flavor to the pasta.

Aprons Pasta Prep

  • 1/2 pound Bucatini (I love the thick noodles, but you can also use spaghetti)
  • 6 slices thick Applewood smoked bacon, chopped
  • 2 cups Brussels sprouts, trimmed and roughly chopped*
  • 4 garlic cloves, minced
  • 3 whole eggs
  • 1 1/2 cups Parmesan cheese, freshly grated
  • Salt and pepper, to taste
  • Garnish with extra Parmesan cheese

aprons_pasta

Fry the bacon in a large skillet over gentle heat until crisp. While bacon is cooking, begin boiling the water for the pasta and cook according to the package directions. Once bacon is crisp, transfer pieces with a slotted spoon to a paper towel lined plate to drain. Remove half of the bacon grease with a large spoon and set aside in a bowl.

Add Brussels sprouts to the same skillet and cook on medium heat for 6-8 minutes. (You want the Brussels sprouts to caramelize a bit, so cook without stirring for at least 4 minutes. Stir and continue cooking for 2-4 minutes). Add the minced garlic to the sprouts and cook for one more minute. Remove sprouts and set aside in bowl.

In a separate bowl, whisk together the whole eggs and gradually add the cheese. Add a small dash of salt and pepper (you can add more later to the cooked pasta).

When the bucatini is cooked, drain pasta (reserve some pasta water, just in case **), add the reserved bacon grease to pot and heat on low. Add cooked pasta back into pot and coat with grease. Remove pot from heat*** and add the egg/cheese mixture, tossing several times until fully coated. Quickly add the bacon, Brussels sprouts and additional pepper / salt if needed. Garnish with additional Parmesan cheese.

Serve immediately.


*In the spring, try replacing Brussels sprouts with peas
**If needed, add a few splashes of reserved pasta water to help loosen the sauce.
***It’s important that the pot has been removed from the heat otherwise the egg/cheese mixture will curdle. The heat from the pasta is sufficient to cook the egg mixture.
Thanks to Jessica Merchant from How Sweet It Is Blog for the beautiful recipe. Yield 4 servings.