About this recipe
This recipe came out of our regular dinner rotation. It’s a real one — we cooked it, we ate it, and we wrote it down so we wouldn’t forget how. The version below is the way we make it now, after a few rounds of tweaking.
Note from the kitchen: This page is from the original Cooking by the Seat of My Pants archive, restored as part of our 2026 site rebuild. The full original recipe text and photos are being progressively brought back. If you came here from an old link, thanks for sticking around — and if you cook this, drop us a note.
Ingredients
Coming back online during the archive restoration. The ingredient list and method for Broccoli Bacon Frittata are being recovered from our archives and will be live shortly.
Method
The full method is being restored. In the meantime, the short version of how we approach this dish:
- Start with good ingredients — there’s no recovering from bad ones
- Read the whole thing through before you start
- Taste as you go
- Don’t be afraid to adjust — that’s the whole point of cooking by the seat of your pants
Notes
- If you make this, we’d love to hear how it turned out
- Leftovers (when there are any) usually keep for 2–3 days in the fridge
- Most of these dishes scale up or down without much trouble
Have a question about this recipe, or want to flag a typo or measurement that looks off? Get in touch — we read everything.