BACON CHEESE FRITTATA
Make this frittata even easier by using cooked bacon from the freezer. It's a wonderful dish to serve at brunch or to take as leftovers for lunch.
Provided by Mildred Marie Martin
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
- Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
- Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 244.7 calories, Carbohydrate 3 g, Cholesterol 227.6 mg, Fat 19.1 g, Fiber 0.1 g, Protein 15.3 g, SaturatedFat 9.5 g, Sodium 602.5 mg, Sugar 2.5 g
VEGETABLE BACON FRITTATA
Steps:
- In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel. , Add hash browns, broccoli, green pepper, onion and rosemary to the skillet; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside. , In a large bowl, whisk the eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350° for 12-15 minutes or until eggs are completely set.
Nutrition Facts : Calories 169 calories, Fat 11g fat (4g saturated fat), Cholesterol 221mg cholesterol, Sodium 378mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
BACON ROSEMARY FRITTATA
this recipe was born on a really cold winter morning. all we had to work with were the dwindling items in the fridge and no desire to brave the elements and go out. this was what we came up with! the quantities that i have listed are approximations; adjust to your taste and play around with the ingredients! almost anything you have on hand is going to be great!
Provided by leigh ann terry
Categories Breakfast
Time 35m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- add the olive oil and 1/2 of the butter to a warm, oven-proof skillet.
- just melt the butter preheat oven to 350 degrees (my oven cooks very hot, if yours does not i would go to 375.) fry the bacon until crispy.
- do not drain the skillet (the turkey bacon that we get renders very little fat.) remove the bacon and drain on paper towels.
- in a seperate bowl combine the eggs and half and half and beat well.
- add the rosemary, salt and pepper.
- add the last 1/2 tablespoon of butter to the skillet and just melt.
- add the eggs.
- cook over medium to medium low heat, tilting skillet until the bottom is coated and just starting to cook.
- crumble the bacon over the eggs and add the cheese, reserving a bit of the cheese for later.
- cook until just setting up, about 2 minutes.
- do not stir the eggs or you will just scramble them.
- remove from burner and bake for 15 minutes, sprinkling the reserved cheese over the top at the last minute to brown.
FRITTATA WITH ROSEMARY, BACON AND TOMATO
Steps:
- Preheat oven to 375 degrees
- Place potatoes in microwave, stirring, for 2-3 min, tender but firm.
- Whisk milk, eggs, Parmesan cheese, and half rosemary and season with salt and pepper
- Saute potatoes in bacon drippings in oven proofed pan, over medium high till crisp, 4-5 mins.
- Remove pan from heat, and stir in egg mixture and tomatoes into the pan
- Stir in bacon and remaining rosemary.
- Bake in preheated oven until eggs are set and frittata is browned, about 40 mins.
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