This dish makes use of just about every vegetable you can think of (or happen to have on hand) in your fridge. You can mix and match to your tastebuds, too. And the bacon gives it a smoky kick.
- 1 pound bacon, chopped
- 1 medium head broccoli, chopped (you can use frozen broccoli as well)
- 1 cup green onions, chopped
- 1 red bell pepper, diced (frozen also works in this recipe)
- 3/4 cup cherry tomatoes, halved
- 12 large eggs
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup cilantro or any other herb you might have available, chopped
1. Preheat the oven to 375 degrees.
2. Brown the chopped bacon in a pan.
3. Drain off excess rendered fat and save a small amount to sauté the veggies.
4. Add broccoli, bell pepper, tomato and green onions (or whatever other veggies you have on hand).
5. Saute for 3-4 minutes on medium heat.
6. In a mixing bowl, whisk all of the eggs together vigorously. Then add red pepper flakes, salt, and black pepper and whisk to combine.
7. Add the egg mixture to the skillet, covering all of the sautéed veggies and bacon.
8. Add shredded cheese to the skillet and mix with a spatula to incorporate.
9. Allow to cook undisturbed, on medium heat, for 2 minutes.
10. Before you put the skillet in the oven, top the mixture with the fresh herbs.
11. Bake for 30-35 minutes, or until a knife comes out clean. The eggs will continue to cook slightly after you pull them out of the oven, so make sure not to overcook the dish. Allow the frittata to cool slightly before cutting and serving.