Here was this morning's meal; a frittata, one of my favorite things to prepare on a late Saturday morning. This one's got some onion sautéed in sweet butter, sweet green pepper, chicken sausage, bacon and of course the sliced tomato. It's sprinkled with a little Italian seasoning, and also some paprika, which puts the brownish crust to the top. I may have said this before, but while most frittata recipes call for putting everything into a cold pan and into the oven, I always heat the pan on the stove and put in the eggs when it's hot in order to get a good skin on the bottom. Bea and I only ate half of this and I'll eat the leftovers right out of the fridge. It's like cold pizza, which I do like (one reason I always put Italian seasoning).
On the side is an avocado mashed up with some cream cheese and seasoned with cayenne pepper for some kick. Of course, there's the rest of the bacon I cooked up, and in the bowls is fresh blueberries and red grapes, bathed in unsweetened heavy cream in order to get the total saturated fat content up.