Who has eggs!?! We have eggs!! With a mixed flock of 43 fowl, we have tons of eggs daily. If there was one thing we were never short on during covid quarantine, it was eggs. And i was quite grateful for that. Apparently a lot of people lost birds to chicken thieves all in a quest for eggs recently. Crazy times.
We sort of went through a shrimp meal Forrest Gump scene in regards to eggs in our household. Every dish involved eggs. I learned my children hate mayonnaise. (That’s ok, I’m not a fan either.) I learned most of us are not into runny eggs. My fingers became sore from peeling so many steamed duck eggs.
There is a positive from all this. I figured out that a frittata is crazy easy when using tortillas as a crust, AND my kids will actually eat it. They call it breakfast pie. You could call it a thin quiche. I just know it is simple and even my picky non-meat eater will eat this frittata.
Bacon, Egg, and Cheese Frittata with Tortilla Crust
- 4 eggs
- 2 large tortillas
- 1/3 cup whole milk
- 1/4 cut chopped cooked bacon
- 1/3 cup shredded mozzarella
- Salt & pepper to taste
Preheat oven to 375°F.
Line a pie plate with parchment paper.
Rip your tortillas in half and layer the halves in the bottom of the pie plate. Place in oven and bake 10 minutes.
Take out.
Crack 4 eggs into a mixing bowl with salt, pepper, and milk. Whisk until mixed and frothy. Pour egg mixture over tortillas.
Chop your cooked bacon and sprinkle over the egg mixture. Sprinkle your mozzarella over it as well.
So basic!
Pop the pie plate back in the over for 20 minutes.
Pull it out and let it rest five minutes. Then cut the frittata into pie slices. Since it is thin, we make four servings from one pie pan.
My girls love it with hot sauce. The boys are partial to avocado.
Guests think you are fancy for making quiche or frittata even though it was almost no work. Winning all around.