Eggplant and bacon go together like peas and carrots. Once the tantalizing bacon is cooked, everything comes together quickly in the very same skillet. Five simple ingredients (plus salt) are all you need–eggs, bacon, eggplant, onion, and a green vegetable.
Eggplant and bacon frittata is my new go-t0 breakfast/brunch/lunch dish! This easy frittata is so simple that it could also easily work for a campout. We have yet to pitch our tent with the whole family, but it’s on my wish list every summer!
Though we haven’t braved camping, I have started two new pursuits this month. The first is a class on how to make tortillas, and I am the instructor! I plan to publish it soon, so if you are interested in taking a peek, stay tuned. I’ll be sharing the link on Facebook as soon as it’s live, so join me there too! The second new thing I’ve been up to is joining Instagram. The square photos you see here were a clue. And now that I’m smartphone equipped, more delicious squares of food will be coming your way soon.
Easy Eggplant and Bacon Frittata
- 3 slices bacon, preferably uncured
- 6 slices of Japanese eggplant
- 2 Tablespoons white or green onion, chopped
- handful of asparagus, green bell pepper or kale
- 3 large eggs, lightly beaten
- sea salt, to taste
- Heat a small skillet over medium-high heat. Fry bacon until crisp. Carefully drain some of the grease and set aside for another purpose. In remaining bacon fat, saute eggplant, onion, and vegetable until tender.
- Add eggs and cover skillet. Cook until eggs are set. Add sea salt to taste. Slice and serve warm.