Oy… It seems that ever since the latest WordPress release I’ve been having a *few* issues with my site (in case you couldn’t already tell from its temporarily different appearance). It has forced me to switch themes (for the time being, at least) until I try to figure out what happened. There was also an extended period of time where I wasn’t even able to upload any new posts—can you imagine the frustration?!
It seems that I’ve at least been able to figure that last part out. (Thank goodness!) I suppose this is the nasty part about being a food blogger that people sometimes don’t discuss. It’s more than just taking pretty pictures and writing about food—there’s a whole technical back-end that you need to worry about too. Though I consider myself to be technically savvy, anything to do with web programming is out of my wheel house. My frustration with the situation was definitely starting to get to me, so I’d like to apologize if I was a little short with anyone the past couple of weeks.
With all of that it mind, please bear with me as I try to make my site design beautiful again. And if you happen to know of any particularly great resources, I’d love to hear about them! Now, moving on…
I got a macro lens for Christmas and these are the first images posted to the site using it! It’s the Canon EF 50 mm f/1.8 STM lens in case you want to check it out for yourself. I’m still getting used to it, but I think it will add some new and different dynamics to my food photography. This post contains more images than usual because there were just too many great ones to choose from! The image below might be my favorite out of everything in this post. Which one do you like to most?
Oh, let’s not forget about the actual food itself! A frittata is a great “clean out the fridge” meal. The only required ingredient is eggs, but other than that you can mix in just about anything else you have on hand. This frittata recipe uses up some spinach that was starting to reach the end of its life. That plus some bacon, cheese, and all the fixings, and you’ve got yourself a winning dish! And though the frittata is usually thought of as more of a breakfast or brunch item, it makes a great meal anytime of the day.
Spinach Bacon Frittata:
- 4 slices bacon
- 3 ounces spinach (about 1/2 one of those bags)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 4 eggs*
- 1/4 shredded Cheddar cheese
- sour cream, for serving
- sliced chives, for serving
Procedure:
- Preheat the oven to 350˚F.
- Arrange the bacon in a 10-inch nonstick skillet. Place the skillet over medium-low heat and fry the bacon, flipping occasionally, until the fat is rendered and the bacon is crisp. Transfer the bacon to a paper towel-lined plate, reserving the rendered fat in the pan. Crumble the bacon when cool enough to handle.
- Increase the heat to medium and add the spinach along with the salt and pepper. Cook until the spinach is wilted, 1 to 2 minutes.
- Crack the eggs into a bowl and whisk until evenly combined. Add the eggs to the spinach in the skillet along with three-fourths of the crumbled bacon and cook, stirring frequently, until the eggs just start to set on the bottom of the pan.
- Sprinkle with the cheese and bake in the oven until fully set, about 10 minutes.
- Transfer to a plate and top with some sour cream, chives, and the remaining bacon.
*I used four medium eggs and ate the whole thing by myself… If you’re not a fat ass and/or are into sharing, this recipe can easily feed a crowd by just increasing the number of eggs (and other ingredients as you see fit).
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