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.
ROASTED VEGETABLE FRITTATA
Provided by Ina Garten
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees.
- Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.
- In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyere and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.
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 FRITTATA
Steps:
- Preheat broiler. In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside. , In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; cook for 4 minutes. , In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges.
Nutrition Facts : Calories 177 calories, Fat 12g fat (2g saturated fat), Cholesterol 213mg cholesterol, Sodium 264mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.
CHEESY EGG WHITE FRITTATA WITH VEGETABLES AND BACON
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
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
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
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!
CANADIAN BACON AND POTATO FRITTATA
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a one-pot bacon skillet? Then check out this great frittata perfect for breakfast.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 35m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 210, Carbohydrate 30 g, Cholesterol 15 mg, Fiber 4 g, Protein 17 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 3 g, TransFat 0 g
SUMMER VEGETABLE FRITTATA WITH BACON
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
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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