This recipe for Cobb Salad frittata comes from two missions I have lately: first, to turn everything I can think of into frittata form, and second, to leave no leftovers uneaten. On the day I made this, I had some leftover blue cheese and some leftover chicken in my fridge. You KNOW I always have bacon and eggs, and I also had about half a head of romaine lettuce. With all that hanging around, it felt like the universe was trying to tell me that I should make a good old Cobb salad for dinner, but as it turned out, that was also the weekend of the one significant snowstorm we’ve had all year, and I wanted WARM for supper. And since eggs are an essential part of the classic Cobb salad, that led me down the road of taking all the delectable elements of a Cobb salad, but taking a different route with the egg part. As in, frittata-sizing it. Let’s make it!
I started by chopping up the bacon and cooking it until it was crispy. I scooped it out of the skillet and let it drain, and then I sautéed up some chopped romaine lettuce in the drippings until it was nice and wilted – you can’t have a Cobb salad anything without lettuce. I put the bacon and wilted lettuce into a deep dish pie plate along with some shredded cooked chicken, some halved cherry tomatoes, a handful of blue cheese and some chopped scallion. Next, I whisked up some eggs and poured them over the whole thing. Into the oven it went until everything was nice and golden, and voila!
Now, Cobb salad also always features avocado, and I wasn’t about to leave THAT out…and since I didn’t want to cook it, I chopped it up and scattered it over the wedges. And thus the Cobb Salad Frittata was born.
Leftovers are grand things!
- 4 slices bacon, chopped
- ½ small head of romaine lettuce, torn into pieces
- 1 cup shredded cooked chicken
- ⅓ cup crumbled blue cheese
- 2 scallions, chopped
- 1 cup halves cherry tomatoes
- 8 eggs, beaten
- One avocado, peeled and chopped
- Preheat oven to 350 and spray a deep dish pie plate with cooking spray.
- Cook bacon in a skillet over medium high heat until crispy. Remove with slotted spoon and drain on paper towels, leaving drippings in the skillet.
- Add lettuce to skillet and saute until wilted.
- Put bacon and lettuce in pie plate, along with chicken, cheese, scallions and tomatoes. Pour beaten eggs over all.
- Bake for 30 minutes or until set. Cool slightly, cut into wedges and serve with chopped avocado.