Hard to believe that we’ve reached the 16th Episode of Is My Blog Burning. An event that started over a year ago, on the Internet… still going strong? Unheard of in this day of fickle bloggers!

But it appears that food bloggers have a bit more perseverence than their blogging counterparts. This is a good thing!

Is My Blog Burning #16 is devoted to eggs. It’s a great idea to build an IMBB event around, and kudos go to Viv at Seattle Bon Vivant for creating the theme. Eggs are such a simple thing, yet are vital in so many different ways and different dishes.

Beyond that, I had a lot of leftovers in my refrigerator this morning, along with various bits of produce from my CSA box, so I had the perfect plan! I’d make a Potpourri Fritatta.

Ok, I just made that name up. But that is exactly what this is. Just go to your refrigerator, open the door, pull out the eggs, and then pull out anything else that you need to get rid of, because chances are you can thow it into your frittata. That’s the beauty of eggs. They stand up to anything, they don’t detract from the ingredients, and they act like a glue that holds everything together while subtly enhancing it all.

So this morning I opened up my refrigerator and found the following:

• Leftover Bruschetta
• Chard
• Red Onion
• Bacon
• A smattering of Goat Cheese
• Grated Parmesan Cheese
• *Garlic Scapes

And, of course:

• Eggs

Yes, that would work.

Chop up the bacon and sautee it in an oven-proof, high-sided skillet sprayed with cooking spray. Chop the various veggies (except the tomato bruschetta!) and add them to the skillet to sautee. As these sautee and soften, crack and mix 6 eggs, adding salt, and pepper to taste. Add a splash of water to the scrambled eggs and mix again.

Once the veggies have softened, add the eggs. Keep the pan at medium-high heat. Don’t stir the eggs, just let the bottom start to set. Add the bruschetta around the pan, then crumble the goat cheese around as well. Sprinkle with parmesan cheese.

Once the bottom has solidly set, place the pan under the broiler. Let the eggs cook until the they are cooked through and the top has slightly browned. Remove from the broiler. Allow to sit a few minutes before slicing and serving!

Note: What are garlic scapes you ask? They are the stem and bud of a newly mature garlic plant. I use them as I would green onion and garlic. They are fabulous!

PS: The pupster ate her fair share of the frittata and fell into an egg coma.