My posts have been a bit brief lately because I am getting closer and closer to taking my Professional Engineering (P.E.) exam.  ONE MONTH!!!  October 26th can’t come quick enough. I am stressing and wish I had more time to prepare, but I just want to get this thing over with.  I’ve locked myself in my “Ladies’ Parlor” for way too long.

What is the Ladies’ Parlor, you ask?

Well, men get their “Man Caves”… so I have taken over my spare bedroom  upstairs and turned it into the Ladies’ Parlor.  My “Ladies’ Parlor” is awesome and fun and has chairs and proper lady drinks and tea cakes and sandwiches and long gloves and long cigarrettes and NO BOYS ALLOWED. 

Actually, I lie. It is none of those things…YET. 

At this point, it is a study dungeon. Ugh.  It has a sad table and a sad lamp and a sad chair.  But after October 26th…it will DEFINITELY have a cocktail bar. Hell…why don’t I have one of those now? That would most definitely help me through those long nights. 

You know what else gets me through these long days….a solid breakfast. I have to have eggs in the morning. I looooove eggs. What’s better than eggs? Eggs + Bacon.  And the only thing better than that combo, is Eggs + Bacon + Fresh Roasted Green Chiles. I’m serious, folks. Do it.

If you are from the midwest, this time of year is when you look forward to fresh roasted hatch green chiles!  I always stock up and throw several bags in the freezer to enjoy through the winter. Get them while the gettin is goooood.

I threw in some fresh roasted hatch green chiles into a frittata and it was majical. Put them on anything…burgers, eggs, sandwiches, burritos, quesadillas, stew! Ladies’ Parlor Approved!

Green Chile and Bacon Frittata

Serves 4

Ingredients

• 8 eggs
• 2 roasted hatch mild green chiles (deseeded, skin removed, and chopped)
• 1 tomato, diced
• 1/4 cup canadian bacon or 4 slices of bacon (cooked and chopped into pieces)
• Optional toppings: avocado, fresh salsa, cilantro

Instructions

1. Preheat oven to 400 F. Butter or spray a nonstick skillet (or cast iron skillet). Set aside.
2. In a medium bowl, whisk eggs and sprinkle with a pinch of salt and pepper.
3. In the prepared skillet, scatter the green chiles, tomatoes, and cooked bacon evenly on the bottom.  Pour the egg mixture on top. Place in the oven for 15 to 20 minutes. (Note, I have an oooold oven, so keep an eye on this, my times may be off a bit because my oven is a beast). Remove when set.