Bacon and Veggie Frittata

Bacon and Veggie Frittata

Bachelor Basic: Don’t cook topless, especially if you’re meal includes frying bacon. If you’re not careful you’ll burn your frittatas off.

I have yet to buy meat other than cold cuts since moving. Having my own place may turn me into a vegetarian. As there becomes less I have to do each night after work, I hope I’ll resume cooking more. I have been walking to and from the train each day this month creating both a fatigue and insatiable hunger when I get in the door.

This weekend was spent digging in boxes like a raccoon in your garbage bin for the key to my bike lock. I knew it was on my dresser before I moved, but I have yet to find it in any of my boxes. When talking to my mom, I asked her if there was a small black key left on the dresser at her house. Sure enough, the key was in the last place I would have looked. Armed with my key, I could now ride the metal in the rough shape of a bike to the train. The mile and a third took about 18 minutes to walk and 6-7 minutes to cycle. All that new found time and energy was transferred to tonight’s meal.

I browned small pieces of bacon in my cast iron skillet. Removed it to a paper towel to absorb a future heart arrack. I added sliced zucchini, onion, green pepper and garlic to the bacon fat. Once all ingredients were soft, I added three beaten eggs. Reunited the bacon with the pan and sprinkled cheddar cheese. Into the 350 degree oven for 7-10 minutes.

Warm some tortillas and put a shirt on. The neighbors could be watching and you only made enough for yourself.