We also had some brie languishing in the fridge (because somehow I'm tired of brie right now?!) and the hugest lambsquarter bush thing (ok, actually like 5 of them) in the front garden. The perfect time for a frittata, which is the best method for getting rid of fridge remnants.
If you prefer something with a crust, make this into a quiche instead! I think this dish would be perfect for just about any meal, particularly brunch, but we had it for dinner with a side salad and homemade whole wheat rolls (the ones that almost caused me to burn the house down).
Bacon, Brie, and Lambsquarter Frittata
2 slices bacon
8 eggs (pastured or free range)
Handful lambsquarter or fresh spinach
1/4 round of Brie (about 2 oz)
Splash of milk, half and half, or cream
Salt and pepper
Preheat oven to 375.
Fry two slices of thick-cut bacon. Crumble bacon into pieces.
Beat eggs and add milk or cream and a bit of salt and pepper. Mix together eggs, bacon, brie, and lambsquarter in the pan and cook on medium for 4-5 minutes or until the egg mixture begins to set.
Broil in oven for 3-4 minutes or until the frittata has set. Enjoy!