1/2 lb. of thick cut bacon, cut into 1/4" strips
1 head of broccoli, cut into small florets
1/2 large onion, diced
2 stalks of celery, cut in half, then diced
2-4 sprigs of fresh thyme, taken off branch
1/4 cup fresh flat leaf parsley, chopped
6 large eggs
1/8 teaspoon black pepper
1/4 teaspoon of Saint Lucifer Habanero Table Spice #11
1 cup sharp cheddar cheese, shredded
1 tablespoon of milk
1 tablespoon of water
3 stalks of scallions, green part only, as garnish.
In a large cast iron skillet, cook bacon until crispy, then drain half the fat out.
Add broccoli, onion, and celery to the bacon fat and sauté for 4-6 minutes.
Whisk 6 eggs vigorously with milk, water, Saint Lucifer Habanero Table Spice #11, and black pepper.
Take vegetables out of cast iron and let slightly cool.
Add 1/2 cup of cheese, thyme, parsley, and cooled vegetable mixture to eggs and stir until mixed together.
Pour mixture into warm cast iron and cook on stove top for about 2 minutes on medium heat.
Place into pre-heated 400 degree oven for 10-15 minutes.
Sprinkle remaining cheese on top with about 1-2 minutes left to cook.
Remove from oven when cheese is melted and edges are a little browned.
Allow to rest for 1-2 minutes.
Sprinkle chopped scallions over top along with Saint Lucifer Habanero Table Spice #11 to taste.
Slice like a pizza and enjoy.
* For the veggie frittata, take out the bacon and replace with one teaspoon of extra virgin olive oil. Sauté other vegetables like mushrooms, spinach, and kale to the vegetable mixture above. Add more oil as needed, to coat the vegetables. All else can stay the same.