Dinner : Bacon Pepper Pizzatta
I really wanted to use up the eggs we have so I decided on frittata but then decided on strata of sorts for dinner. I randomly chose items to create the dish: bacon, frozen pepper and onion mix, cumin, red chile flakes, mexican cheese, black beans and a whole wheat toast crust. Seemingly, it was all going to fit into my spring form pan and I could just pop it out to serve.
I sauteed the peppers and onions with the spices,
then used the same pan to cook the bacon. Grease aroma filled the kitchen as I buttered the pan and laid four slices of whole wheat bread in the bottom.
After toasting the bread for a few minutes, I added the peppers, beans, then poured in the egg mix ( 2 eggs , 4 egg whites) topping it all with cheese and bacon. Unfortunately, the egg mix soaked through the bread and started seeping out of the pan on to the counter!
I quickly had to figure out a solution! I grabbed a pie dish and popped the spring form out on top of that. The problem seemed to be solved, so I popped the pie pan into the oven ( which didn’t fit into my toaster oven that I had preheated) for 15 minutes on 350*.
I actually didn’t realize it, but some of the eggs had still dripped underneath the springform plate…
Regardless, it was delicious! The eggs leavened up, creating a crust with the bread just like pizza! The salty bacon and fluffy egg strata went very nicely with the smokey cumin!
The whole dish provided approximately 660 kcal and 52 g protein! About 20% of the calories came from fat, and you could even decrease that by using less cheese and/or removing the bacon. I can’t believe how fast and easy it was either- lay down some bread, mix up eggs, add veggies, bake! This accident turned out better than I ever imagined!