This is one of my favorite recipes and I actually make this frequently. Frittatas are so hearty and so easy to make and best of all they can really be a great way to clean out the fridge. You can add really any ingredients you like- cheddar and sausage, red peppers and mozzarella cheese, mushrooms and fontina cheese…. really whatever you have on hand or you want to use up.
I actually make a version if this frittata fairly often. I am a vegetarian and the rest of the family is not so I always like having something easy I can just heat up and eat for breakfast, lunch or dinner. For dinner I serve this with a salad or for breakfast usually with fruit and maybe potatoes.
If you have never had a frittata it is basically an egg pancake.
Since Easter is right around the corner, I wanted to get this recipe posted for those of you looking for brunch ideas.
This can be served at room temp- so you can make it in advance or pull it out of the oven and pop it right on the table.
This is basically what you need:
So just tomato, bacon, cheese and eggs plus a little milk or cream, seasoning and olive oil. I usually only add the bacon to half so again you can throw in whatever your favorites are.
- 1 tomato- chopped
- 6 slices cooked bacon- chopped
- 6 large eggs
- ¼ cup milk or cream
- 3 tablespoons olive oil
- ½ cheddar cheese
- Cook your bacon according to package directions.
- Add 6 whole eggs and ¼ cup milk to a large bowl.
- Whisk together and add salt and pepper (I tend to be generous with the seasonings) and cheese.
- Add 2-3 tablespoons of olive oil to a large pan or skillet.
- Pour your egg mixture into the pan over medium heat. Be very careful the heat isn't too high or your center will be raw and the bottom will be burned.
- Continue to tip the pan slightly from side to side so that all the egg mixture is cooking- for about 5 minutes.
- I like to use a spatula and push in the sides slightly- the uncooked egg will slip under what you push up.
- Once the mixture starts to look cooked- your center portion will still be a little liquid- remove from heat.
- Add chopped tomato and bacon and you can also sprinkle a little more cheese on top.
- Put under the broiler for about 5 minutes until the center is completely cooked through.
- Remove and serve warm from the oven or at room temp.
The first thing that I do is cook the bacon and this is really the only time consuming part. You can pan fry (and if you do you might want to use the bacon grease instead of olive oil to cook your frittata) or you can cook it in the oven.
I actually like to cook the entire package of bacon in the oven- just line it up on a baking sheet and bake for about 30 min at 350 degrees.
I don’t eat bacon but my husband likes it pretty well done so it usually takes me about 40 minutes. I line the baking sheet in parchment paper for easy clean up. If you leave the bacon on the paper (and don’t use a rack like I did) it will stay nice and moist because it cooks in its own fat.
My husband likes crispy so I keep it on a rack. Once the bacon is cooked through just put it on paper towels to remove any extra grease. Done!
Whatever is left from the package, I just put in a Ziploc bag in the fridge and it is ready for BLTs or breakfast the next day.
This will puff up a little in the oven and then it plops right down when you take it out. And by the way, I just cook this right in the same pan. If you have a handle that is not oven safe on your pan or if you have a tendency to grab a hot handle (like me) you can just wrap the handle with a little foil and problem solved. You still want to use an oven mitt to grab it out of the oven but if you forget the foil will reduce the heat significantly and you will probably only think bad words and not scream them out and drop the entire thing on the floor.
This was dinner last night so half has bacon and the other half is just cheddar and tomato for me.
And there you have it! All done! Serve with sour cream, salsa, avocado or whatever you like.
Here are a few other recipes you might like:
- Crock Pot Apple Cider
- Creamy Cauliflower Soup
- 5 minute jam
- Chai Sugar Cookies
- Simple Roasted Eggplant Sandwich
- Crock Pot Applesauce
- Creamy Crock Pot Chicken Tacos
- Greek Orzo Pasta
- Molten Chocolate Chip Cookies
- Mexican Grilled Corn
- Crock Pot Maple and Brown Sugar Steel Cut Oatmeal
- Copycat Starbucks Cranberry Bliss Bars
Yum, I love a frittata! I like to make mine with ham, mushrooms, salsa and kale. It’s one of the few ways I can get my kids to eat those vegetables. I love your idea for wrapping the pot handle with foil — both my husband and I have made that mistake, though happily haven’t hurt ourselves doing it.
Oh yes…I have almost burned myself, too. The way I have made frittatas is by leaving the cooked fillings in the pan and then adding the eggs so that it is mixed up. But I am going to try your recipe because if I leave the fillings on top, like bacon, and call it a pizza, maybe my no-egg eating 3 year old will try it. At first glance, I thought your picture showed a crust. But after reading your recipe I figured out that it was egg on the bottom. Thanks for the idea!
This recipe looks GREAT and will be our dinner tonight! Thank you for the recipe! -Marci @ Stone Cottage Adventures