Bacon Arugula Sundried Tomato Frittata Food

BAKED ARUGULA FRITTATA

Steps:

• Preheat your oven to 350 degrees F. Crack your eggs into a small mixing bowl. Grate your Parmesan and Romano and crumble your feta, if needed. Toss the cheeses together in a small bowl.
• Heat a 12-inch cast iron or oven-safe skillet on the stove over medium-high heat. (If using a cast iron, the handle will get hot, so protect your hand with a glove or oven mitt.) Add your olive oil to the pan and spread it around to cover the bottom.
• Use a garlic press to press your garlic into the pan. (Or chop it finely, if you don't have a press.) Stir the garlic around for about 30 seconds.
• Add your arugula to the pan and stir to coat the greens with the oil. Sauté the arugula for at least five minutes, until wilted.
• While the arugula is cooking, beat your eggs with a whisk or fork. Stir in your black pepper and sprinkle of salt.
• When the arugula is completely wilted, pour your eggs over the top. Sprinkle on your cheese in an even layer, covering the entire surface. Turn off the heat on the stove.
• Place your pan in the oven on the center rack. Bake for 15 minutes, then broil for three minutes to lightly brown the top.
• Cut the frittata into wedges to serve, and sprinkle extra Parmesan on top, if desired.

FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)

Steps:

• Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
• Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
• Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
• Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
• In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
• Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
• Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

SPINACH AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

BACON TOMATO FRITTATA

Steps:

• Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
• In medium bowl, combine eggs, milk and mustard; blend well.
• Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
• Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
• Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.