Hello, hello, and happy Friday!
I don't know what to say, guys. The summer is just about over and tomatoes will going away soon and I am keenly aware of just how much I am going to miss these long, sun-drenched weekends when they are gone.

So-- if you have the time to make a leisurely breakfast, this is one to make soon.
I love a good frittata because it's relatively quick and easy, while still seeming somewhat luxurious. I tend to add plain Greek yogurt rather than milk if I have it on hand. Part-skim ricotta is a good call, too. As long as you have some fresh eggs, you're on your way.
Bacon, of course, makes everything better.






BLT Frittata
Serves 4-6

What it's Made of:

• 1 (12 oz) package of bacon, sliced crosswise into 1" or so pieces
• 1/2 large white onion, diced
• 8 large eggs
• 1/2 cup plain low-fat Greek yogurt
• 3/4 cup of fresh spinach, loosely torn
• 1 cup cherry tomatoes, quartered
• 1/2 cup grated sharp white cheddar cheese

How it's Made:

• Pre-heat oven to 400°
• In a large, cast iron skillet over medium-low heat, cook the bacon pieces until just almost crisp. Remove bacon from pan and drain on paper towels. Discard all bacon grease except about 1-2 tablespoon-- enough to coat the pan
• Add the onion add some fresh cracked pepper. Stir until the onion is soft and translucent, about 5 minutes, then remove the pan from heat
• In a large bowl or something with a spout (for easy pouring later), beat the eggs until foamy. Add the yogurt and stir to combine, then fold in the spinach, tomatoes and cheese.
• Pour egg mixture over onions, sprinkle with the bacon (and another hit of cheese, should you desire).
• Pop the skillet into the oven and bake until set, about fifteen/twenty minutes 
• Slice like a pizza, enjoy by some roses (apparently?)

Happy weekend, happy September, happy egg eating!