Sues Breakfast Frittata With Veggies And Bacon Recipes

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EASY BREAKFAST FRITTATA RECIPE BY TASTY



Easy Breakfast Frittata Recipe by Tasty image

Easy breakfast frittatas for all! While you refrigerate your egg mixture, fry up bacon, tomatoes, spinach, and onion - or really, whatever vegetables you have in the pantry or are in season. Mix everything together in an oven-safe pan, sprinkle with cheese, and bake for 15 minutes. Top this super simple meal with some chopped green onions and pair with a salad, some fruit, or (better yet!) a mimosa.

Provided by Hitomi Aihara

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 10

6 eggs
½ cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
4 strips bacon, diced
1 cup onion, diced
½ cup tomato, diced
4 cups spinach
½ cup shredded cheddar cheese
green onion, for topping

Steps:

  • Preheat oven to 350°F (180°C).
  • In a large bowl, whisk the eggs, heavy cream, salt, and pepper. Refrigerate until read to use.
  • In an oven-safe pan, cook bacon. Once fully cooked, take out the bacon and set aside.
  • Add onions to the same pan and cook until translucent.
  • Add tomatoes and spinach ,and cook for a couple minutes until spinach is slightly wilted.
  • Add the bacon back into the pan. Blend together.
  • Add the eggs and cheese into the pan.
  • Give it a good stir, then bake for 15 minutes, or until the eggs do not jiggle in the middle.
  • Top off with green onions, if desired.
  • Enjoy!

Nutrition Facts : Calories 259 calories, Carbohydrate 4 grams, Fat 20 grams, Fiber 0 grams, Protein 15 grams, Sugar 2 grams

VEGETABLE BACON FRITTATA



Vegetable Bacon Frittata image

This fresh-tasting dish is an easy all-in-one meal. The bacon, eggs and hash browns make it hearty while the fresh veggies add a hint of color. -Alice Parker, Moultrie, Georgia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

4 bacon strips, cut into 1/2-inch pieces
2 cups frozen shredded hash browns, thawed
1 cup chopped fresh broccoli
1/2 cup chopped green pepper
1/2 cup chopped red onion
1/2 to 1 teaspoon dried rosemary, crushed
6 large eggs
3 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

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.

WHOLE30 VEGGIE-PACKED BREAKFAST FRITTATA



Whole30 Veggie-Packed Breakfast Frittata image

Make this Whole30 (a lifestyle that encourages you to choose whole food over processed, and eschews sugar, grains, dairy and legumes) egg dish for an easy on-the-go breakfast. It's packed with veggies and can be stored in the fridge for the week. Eat it hot or cold, depending on how much time you have.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 small green bell pepper, diced
1 small red bell pepper, diced
1/2 small red onion, thinly sliced
2 cups packed baby spinach
1/4 cup sun-dried tomatoes (not packed in oil), chopped
1 clove garlic, sliced
10 large eggs, beaten
Kosher salt and freshly ground black pepper
Hot sauce, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Heat the oil in a medium oven-safe nonstick skillet over medium-high heat. Add the bell peppers and onion and cook, stirring occasionally, until softened, 6 to 7 minutes. Add the spinach, sun-dried tomatoes and garlic and cook, stirring frequently, until the spinach is just wilted and still vibrant green, about 1 minute.
  • Reduce the heat to low and add the eggs, 1 teaspoon salt and a few grinds of black pepper. Stir gently to distribute the vegetables. Bake until the eggs are set, 13 to 15 minutes.
  • Let stand for 5 minutes, then slice into 6 pieces. Serve with hot sauce. Refrigerate in an airtight container for up to 1 week.

Nutrition Facts : Calories 180, Fat 13 grams, SaturatedFat 3.5 grams, Cholesterol 310 milligrams, Sodium 460 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams

BACON CHEESE FRITTATA



Bacon Cheese Frittata image

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

5 slices bacon
6 eggs
1 cup milk
2 tablespoons butter, melted
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped green onions
1 cup shredded Cheddar cheese

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

CHEESY BACON FRITTATA



Cheesy Bacon Frittata image

Start the day with a delicious Cheesy Bacon Frittata breakfast entrée! Add flavor to your warm, fluffy bacon frittata with cheddar, tomatoes and onions.

Provided by My Food and Family

Categories     Dairy

Time 50m

Yield Makes 8 servings.

Number Of Ingredients 7

8 eggs
1/4 cup milk
12 slices OSCAR MAYER Fully Cooked Bacon, cut into 1-inch pieces
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup chopped seeded tomatoes
1/3 cup sliced green onions
1/4 tsp. pepper

Steps:

  • Heat oven to 350ºF.
  • Beat eggs and milk with whisk in medium bowl until well blended. Stir in remaining ingredients.
  • Pour into 9-inch pie plate sprayed with cooking spray.
  • Bake 35 to 40 min. or until center is set and frittata is puffed and golden brown.

Nutrition Facts : Calories 170, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 260 mg, Carbohydrate 2 g, Fiber 0.7642 g, Sugar 1 g, Protein 12 g

CHEESY EGG WHITE FRITTATA WITH VEGETABLES AND BACON



Cheesy Egg White Frittata with Vegetables and Bacon image

I am a cheese lover, but I also like to eat well. I make this egg white frittata recipe for breakfast, lunch, and dinner. No reason not to have bacon and eggs all day!

Provided by slattekm

Categories     100+ Breakfast and Brunch Recipes     Eggs     Frittata Recipes

Time 1h25m

Yield 8

Number Of Ingredients 14

8 slices turkey bacon
1 tablespoon unsalted butter
1 cup frozen cauliflower
1 medium red bell pepper, chopped
2 green onions, finely chopped
1 cup liquid egg whites
¼ cup water
½ teaspoon dried oregano
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
8 ounces shredded mozzarella cheese
1 (6 ounce) can mushroom stems and pieces
½ cup grated Parmesan cheese
1 medium tomato, chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square metal 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 let cool slightly, about 5 minutes; break into bite-size pieces.
  • Heat butter in a large skillet over medium heat. Cook cauliflower, bell pepper, and green onions in the hot butter until tender, 5 to 7 minutes. Remove from heat and set aside.
  • Beat egg whites, water, oregano, black pepper, and garlic powder together in a mixing bowl until foamy. Stir in cooked bacon, mozzarella cheese, mushrooms, Parmesan cheese, tomato, and cooked cauliflower mixture. Pour into the prepared baking dish.
  • Bake in the preheated oven until set, about 40 minutes.

Nutrition Facts : Calories 161.4 calories, Carbohydrate 5 g, Cholesterol 34.6 mg, Fat 9.4 g, Fiber 1.5 g, Protein 14.5 g, SaturatedFat 5.1 g, Sodium 508.5 mg, Sugar 2.6 g

BACON VEGGIE FRITTATA



Bacon Veggie Frittata image

Egg Fritatta with Bacon, and veggies. Substitute whatever veggies you have in the refrigerator if you'd like. I came up with this recipe while having a serious craving (yes im preggers) for fritatta but did not like any of the ones I came accross in cookbooks that I have. My 3 year loves this, mainly because the veggies are chopped so he has no idea. I served it with ketchup and it was a hit!

Provided by Daniele-belli

Categories     One Dish Meal

Time 30m

Yield 8 slices, 6-8 serving(s)

Number Of Ingredients 11

7 eggs
1 cup milk
1 tablespoon italian seasoning
1 onion, chopped
1 small green pepper, chopped
1/2 cup cherry tomatoes, quartered
2 medium red potatoes, peeled and cubed
2 tablespoons olive oil
4 slices bacon
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cook bacon in pan and set aside.
  • Meanwhile in a separte pan cook chopped onion in olive oil.
  • Place potatoes in microwave safe dish and microwave for about 4 minutes.
  • Chop cooled bacon.
  • Preheat broiler.
  • In a Broiler safe pan whisk together eggs, milk, italian seasoning, salt and pepper.
  • Add cooked onion, bacon, peppers, potatoes, tomatoes (and whatever other veggies you may want) to pan with egg mixture.
  • Give mixture a good whisk as to get all ingredients blended and cook over medium heat. As egg cooks lift up edges so egg mixture pours into the botton of the pan making sure the ingredients remain even through the mixture (you may have to mix with a spoon).
  • Once the mixture is about 75 % cooked remove from heat and place in broiler for about 5 minutes.
  • Remove from Broiler and cut into pie slices. Place in broiler again for another 5 minutes or until there is a golden brown crispy top.
  • Remove, reslice and let cool for about 5 minutes.
  • Enjoy!

SUMMER VEGETABLE FRITTATA WITH BACON



Summer Vegetable Frittata with Bacon image

Celebrate the sunny season with our Summer Vegetable Frittata with Bacon recipe. Packed full of summertime veggies, bacon, sour cream, cheese and topped with a zesty vinaigrette, this summer vegetable frittata is bound to please. Try it today.

Provided by My Food and Family

Categories     Summer 2019

Number Of Ingredients 9

6 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
1/2 cup chopped green peppers
1/4 cup chopped onions
3/4 cup cherry tomatoes, cut in half, divided
6 eggs
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup KRAFT Finely Shredded Colby & Monterey Jack Cheeses
1 avocado, chopped
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing

Steps:

  • Heat oven to 350°F.
  • Cook and stir bacon in medium nonstick ovenproof skillet on medium heat 4 min.; drain. Return bacon to skillet. Add peppers, onions and 1/2 cup tomatoes; cook 3 min. or until peppers and onions are crisp-tender, stirring frequently. Remove from heat.
  • Whisk eggs and sour cream until blended. Add to vegetable mixture in skillet; mix well. Top with cheese; cover.
  • Bake 18 to 23 min. or until knife inserted in center comes out clean. Meanwhile, toss avocados and remaining tomatoes with dressing.
  • Serve frittata topped with avocado mixture.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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