In the life that my mom and dad had before I was born, there were all sorts of adventures that I was never a part of. One of the big things that I always heard about and never got to do were the river trips–white water rafting trips where they camped along the way and my dad cooked all these amazing meals in Dutch ovens with coals, the big ticket items being his cinnamon rolls and “omelets” (I barely want to make cinnamon rolls in my house with an oven and my KitchenAid, let alone whilst hard-core camping, but that’s a conversation for another day.) His River Omelets, as they were called, weren’t the kinds of omelets you’re thinking of (you know, a thin layer of scrambled egg folded on top of your favorite fillings, usually just made for you and only you), but more a frittata, perfect for feeding a crowd.
Although I never got the whole river trip experience, we always had River Omelets for special occasions, a few times throughout the year, but always on Christmas morning (along with the cinnamon rolls.) Even though it was special occasion food growing up, this has become a regular staple in our dinner (and breakfast, but mostly dinner) rotation. It’s quick, it’s a good low-carb, high-protein meal, something everyone loves, and something I pretty much always have the ingredients for. I’ll sometimes make it in a large cast-iron skillet and cut it into wedges, but usually I’ll just bake these bacon, egg, and cheese cups as individual servings in muffin tins, which makes them perfect for popping the extras into the freezer and heating them up on busy weekday mornings when I’m usually eating a Kind Bar and drinking a Diet Coke and sweetly asking my kids to STOP TALKING ABOUT MINECRAFT AND GET THEIR SHOES ON.