With unofficial summer just weeks away, this is the time of year when eggs become a true mealtime friend. Any meal. All meals.
With farm fresh eggs with the big, beautifully golden yolks just a quick 5 minute drive away at the local farmers’ market, I’d be crazy not to take advantage of the season’s edible bounty.
I learned only recently that the frittata was a dish traditionally prepared in Italy using leftover pasta. Brilliant! Any excuse to add ramen noodles to something (even if they’re not, technically, leftovers), I’m all over that.
- 6 large eggs
- 1 splash milk or half and half
- 1/4 teaspoon baking powder
- 6 strips uncooked bacon (pork, turkey, or vegetarian), chopped
- 1/3 cup small diced red onions
- 1 large (or 2 small) cloves garlic, minced
- 3 ounces ramen
- 2 cups loosely packed spinach or arugula, sliced chiffonade
- 1 can diced tomatoes (15 ounces), drained
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh cilantro
- Kosher salt and freshly ground black pepper