Moving on. Here is a little about Jessica:
Who are you?
I'm Jessica, the writer behind the blog How Sweet It Is. I'm 28, a full-time writer, blogger and recipe developer, live in Pittsburgh with my husband, and could survive on bacon alone for days.
Why did you start blogging?
I was stuck in a dead end job that made me pretty miserable, so I started blogging about the things I would cook and bake on the weekend. Blogging gave me something to look forward to and something to work towards since there wasn't much for me to do in my job. It reignited my passion for writing and helped me get much more creative in the kitchen. It was easily the best decision I ever made!
If you knew you were going to be stranded on an island for the next year, what 5 things would you bring with you?
Oooh... how can I choose? I'm going to say a notebook, a pen, the Bible, lip gloss and a Vosges chocolate bacon bar. It would do me good to be without technology for 365 days.
It’s only been recently that I’ve jumped on the frittata bandwagon. While I’ve always loved eggs, I preferred them scrambled or fried to a thickly sliced triangle. Even stuffed with bacon, a frittata just wasn’t my breakfast of choice – often too large to layer on a slice of toast.
Since I have the sweetest teeth known to man, I wondered what it would be like to throw a bit of fruit into a frittata. I’ve already made fruit-stuffed omelets before that were a hit, so I figured I couldn’t go wrong with a fruit frittata. And if there is anything I love more than bacon, it’s a sweet and savory combo. That’s my favorite part of this frittata – you can serve it with additional sweetness in the form of maple syrup, or you can grate a big pile of cheddar cheese on top for a savory tang.
It has easily become one of our favorite breakfasts. And I’m no longer a frittata hater! It’s simple, it’s quick, it’s easily customizable – you can’t go wrong!
Apple Berry Frittata
6 whole eggs
1 tablespoon milk
½ apple, sliced
4 large strawberries, sliced
¼ cup blackberries
1/8 teaspoon salt
1/8 teaspoon cinnamon
1 tablespoon butter
Heat an over-proof skillet (anywhere from 4-6 inch, depending on desired thickness) on medium heat and add butter. Add apples and berries to the skillet and sauté until soft, about 3-4 minutes. In a large bowl, combine eggs with salt, cinnamon and milk. Beat with a fork lightly, then pour on top of the fruit. Mix with a spatula for a minute or two and then let sit until the frittata sets, about 5 more minutes.
Heat the broiler in your oven and place the skillet directly underneath. Cook for 2-3 more minutes or until frittata is golden brown on top and fluffy. Serve with maple syrup or freshly grated cheddar cheese. Add fresh mint as a garnish if desired.