Bacon Veggie Frittata Food

SUMMER VEGETABLE FRITTATA WITH BACON

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.

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.

ROASTED VEGETABLE FRITTATA

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 VEGGIE FRITTATA

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!

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk the eggs, milk, butter, salt and pepper until blended. Pour into a greased 11x7-in. baking dish. Sprinkle with onions, bacon and cheese. , Bake, uncovered, until a knife inserted in the center comes out clean, 25-30 minutes.

BACON VEGETABLE FRITTATA

Steps:

• Bring water, milk, Seasoned Potatoes and vegetables to boil in large nonstick skillet on medium heat. Simmer on medium-low heat 12 to 15 min. or until potatoes are tender, stirring occasionally.
• Stir in Cheese Sauce and Bacon until blended.
• Pour eggs over ingredients in skillet; cover. Cook on low heat 15 min. or until eggs are set. Let stand 5 min. before serving.

BACON CHEESE FRITTATA

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.

BACON & RICOTTA OVEN-BAKED FRITTATA

Steps:

• Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm roasting tin with baking parchment. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. Add the bacon to the pan and fry for 5 mins until crisp. Add to the leeks and leave to cool.
• Add remaining ingredients to the leeks and bacon, mix well and season. Pour into the lined roasting tin and cook for about 20-25 mins until set. Serve cut into squares with salad and crusty bread.

BACON & AVOCADO FRITTATA

Steps:

• Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.
• Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.
• Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.

SWEET POTATO, BACON, AND VEGGIE SKILLET

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
• Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
• Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
• Let stand 5 minutes before serving. Garnish with sage leaves.

FRITTATA WITH BACON, FRESH RICOTTA, AND GREENS

Steps:

• Preheat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes. Add half of greens and toss until beginning to wilt, about 1 minute. Add remaining greens and sauté until wilted, tender, and dry, about 15 minutes. Transfer greens to plate; cool.
• Rinse and dry skillet. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens and half of bacon. Stir in ricotta, leaving some clumps. Heat 1 tablespoon reserved drippings in skillet over medium heat. Pour in egg mixture; spread greens evenly. Sprinkle remaining bacon and 1/4 cup Parmesan over eggs. Cook over medium heat until frittata is just set at edges, about 10 minutes. Transfer to oven and bake until just set, about 20 minutes. Cut around frittata to loosen; slide out onto platter. Let cool 30 minutes. Slice into wedges and serve.

BACON CHEESE FRITTATA

Steps:

• In a bowl, beat eggs, milk, butter, salt, and pepper.
• Pour into a greased 11x7x2" baking dish.
• Sprinkle with onions, bacon, and cheese.
• Bake uncovered at 350 for 25 to 30 minutes or until a knife inserted near the center comes out clean.