LOADED BAKED FRITTATA
Sautéed onion, pepper and spinach lace this sturdy frittata that's as good warm out of the pan as it is cold. Bacon and goat cheese enrich the mix, which can be eaten alone or put in a sandwich (see tip below). This recipe is, of course, delicious as is, but you can also take a cue from one of our commenters, Joan, who made this with leftover peppers and onions, adding sliced roasted baby potatoes. Ready in 45 minutes, it lasts for up to three days in the refrigerator, so you can enjoy it as long as it lasts - which may not be very long.
Provided by Genevieve Ko
Categories breakfast, brunch, dinner, lunch, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
- Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
- Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
- Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
- Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
- Cut into wedges to serve warm or at room temperature.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 15 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 502 milligrams, Sugar 5 grams, TransFat 0 grams
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Amber Pacheco
[email protected]This frittata is perfect for a quick and easy breakfast or lunch. It's also a great way to use up leftover vegetables.
Zachary Blakeney
[email protected]This frittata is a great way to use up leftover vegetables. It's also a great way to get your kids to eat their veggies.
Idah Lepota
[email protected]I love that this frittata is healthy and delicious. It's a great way to get your veggies in.
menna mahmoud Ali
[email protected]This frittata is the perfect way to start your day. It's filling, flavorful, and easy to make.
B2K Khan
[email protected]I made this frittata for a brunch party and it was a huge success. Everyone raved about how delicious it was.
Muhammad Mustak
[email protected]This frittata was a hit with my family! It was easy to make and everyone loved it. I will definitely be making it again.
AntiSource Productions
[email protected]I love that this frittata is so versatile. You can add any vegetables you like, and it's always delicious. I've even made it with leftover pasta and it was amazing.
Mahmud Ullah
[email protected]This frittata was so easy to make and it turned out so well! The flavors were amazing and it was the perfect breakfast for a lazy Sunday morning.
Farhan jan
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's perfect for brunch or dinner, and it's also a great way to get your veggies in.
Aarti Sah
[email protected]This was a great way to use up some leftover vegetables. I added some chopped spinach and mushrooms to the mix and it turned out great. The frittata was fluffy and moist, and the vegetables added a lot of flavor.
Sandilelikhona Thusi
[email protected]I made this frittata for breakfast and it was a hit! My kids loved it and my husband even asked for seconds. It was easy to make and I love that I can customize it with my favorite vegetables.
Rafiya Yussif
[email protected]This frittata was delicious! I used a cast iron skillet and it cooked evenly. The vegetables were tender and flavorful, and the eggs were cooked perfectly. I will definitely be making this again.