Bacon Gorgonzola Frittata Recipes

BACON CHEESE FRITTATA

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.

GORGONZOLA-SAUSAGE FRITTATA

Steps:

• Using a sharp knife or a mandoline, cut the potatoes into thin slices. Place them in a large skillet, and add enough water to just cover the slices. Sprinkle with the salt. Bring the water to a boil and cook the potatoes for 3 to 5 minutes, until just tender. Drain, and allow the potatoes to cool.
• In a medium frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the sausage and cook until browned and cooked through, 4 to 5 minutes. Remove the sausage from the heat and drain off any fat.
• In a large bowl, whisk the eggs together until combined.
• In a medium, ovenproof skillet, heat the remaining 2 teaspoons olive oil over medium heat. Add the bell pepper and saute, stirring often, until just soft, 4 to 5 minutes. Remove the pan from the heat and arrange the potato slices, overlapping slightly, over the peppers. Distribute the cooked sausage and the Gorgonzola evenly over the potato slices. Gently pour the eggs over all.
• Cover the skillet and return it to low heat. Cook until the eggs are set, 5 to 6 minutes.
• Meanwhile, preheat the broiler.
• Place the skillet under the broiler, about 4 inches from the heat, and cook until the eggs are just beginning to brown, about 5 minutes. Remove the skillet from the broiler. Slice the basil into thin ribbons and sprinkle them on top of the frittata. Cut the frittata into wedges and serve warm.

HERBED GORGONZOLA MUSHROOM FRITTATA

Steps:

• Position a rack 6 inches below a broiler's heating element, and preheat.
• Heat a large heatproof nonstick skillet over medium-high heat, add the olive oil. Add the mushrooms, tossing briefly, and then cook until browned, about 12 to 15 minutes. Toss in the scallions once the mushrooms begin to brown, about 2/3 of the way of cooking. Stir in 1 cup parsley and tarragon.
• Meanwhile, whisk the eggs with the mushroom broth and season with salt and pepper. Sprinkle in gorgonzola and stir gently to combine.
• Reduce heat to medium and pour the eggs into the skillet, stirring gently so that the mushrooms and herbs are evenly distributed. Continue cooking and gently stirring until the eggs begin to set, about 4 minutes.
• Place skillet under the broiler and cook until the frittata is set, about 3 to 4 minutes. Slide frittata out of skillet if desired, sprinkle with remaining tablespoon parsley, and cut into wedges.

BACON, SPINACH & GORGONZOLA PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.
• Stir in the peas, followed by the gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

POTATO & BACON FRITTATA

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

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.

EASY BACON FRITTATA

Steps:

• Heat oil in medium nonstick skillet on medium-high heat. Add hash browns; cook 8 to 10 min. or browned, stirring occasionally. Spread hash browns to evenly cover bottom of skillet.
• Whisk eggs in medium bowl until blended. Stir in bacon, onions and pepper; pour over hash browns. Cover; cook on medium-low heat 10 min. or until center is set.
• Top with cheese and tomatoes.

BACON AND POTATO FRITTATA

Steps:

• Place bacon in 10-inch nonstick skillet over medium-high heat.
• Cook, stirring occasionally, until browned, 5 minutes.
• Add potatoes and onion; cover.
• Cook, stirring occasionally, until tender, 6-7 minutes.
• Beat eggs, 1/2 cup water, 1/2 t salt and 1/4 t pepper; stir in broccoli and 1/2 cup cheese.
• Add to skillet, cover.
• Over medium heat, cook until set, 8-10 minutes.
• Remove from heat.
• Sprinkle with remaining cheese; cover.
• Let stand until cheese is melted, 2-3 minutes.

CANADIAN BACON AND POTATO FRITTATA

Steps:

• Beat egg product, chives, milk, salt, thyme and pepper in medium bowl; set aside.
• Spray 10-inch nonstick skillet with cooking spray. Add bell pepper; cook and stir over medium heat 1 minute. Add potatoes; cover and cook 8 to 10 minutes, stirring frequently until potatoes begin to brown. Stir in Canadian bacon; cook and stir 1 to 2 minutes or until thoroughly heated.
• Add egg mixture to skillet; cover and cook over medium-low heat until set, 6 to 9 minutes, lifting edges occasionally to allow uncooked egg mixture to flow to bottom of skillet.
• Sprinkle with cheese. Cover; cook until cheese is melted, about 1 minute longer. Cut into wedges.

BACON AND GORGONZOLA CORNBREAD SLIDERS WITH CHIPOTLE MAYO

Steps:

• Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.)
• Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside.
• Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese.
• Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.

FRITTATA WITH BACON, FRESH RICOTTA, AND GREENS

Steps:

• Preheat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.
• Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.

BACON GORGONZOLA FRITTATA

Steps:

• Preheat oven to 325 degrees. Cut bacon into small pieces. Cook bacon in an 8-inch non-stick frying pan over medium heat for 4 minutes. Drain off excess fat.
• Add onions and peppers to the bacon and cook for 2 minutes. Beat eggs, salt and pepper until thoroughly mixed. Add beaten eggs mixture to frying pan and cook for 2 minutes, continually moving the raw eggs to the bottom of the pan. Sprinkle with the gorgonzola cheese.
• Wrap handle of frying pan with aluminum foil and place in oven. Bake for 6 minutes or until desired doneness.