Vegetable and Bacon Frittata

If raiding your fridge and bringing a meal together easily is your kind of thing, then a frittata is just what the home chef ordered.  I’ve always appreciated the easy touch and elegant finish that goes into making this Italian variation on an omelette.  

And while deciding what to make this past Sunday—that would match the ingredients I had on had (yes, I raided my fridge for this) and also yield a healthy, delectable bite—a frittata seemed to be the perfect fit.  Reminiscent of a crust-less quiche (or mini quiches), it is adaptable to whatever you want to toss into the skillet.

From a prep perspective, I cooked my turkey bacon and sautéed my vegetables before pouring in my cheese and egg mixture.  From there it was off to the oven to bake and set-up into a beautiful, golden finish.  And whether you’re indulging for breakfast, brunch, or anytime, it’s a superb dish to serve when feeding a crowd or a party of one.  Bonus? If you find yourself with leftovers, the individual slices make for the best ready-made breakfast in the days that follow.  

So now that I’ve hopefully piqued your desire to bring this dish to life (or a variation matching what you have on hand), let’s get on with what’s most important….

Happy Eating!

Vegetable and Bacon Frittata

Ingredients:

9 large eggs

3 scallions

1 sweet bell pepper

1 Chile pepper

5-6 strips of turkey bacon (cooked)

1 tbs. Olive oil

4 oz. Shredded cheese

1/4 cup milk

Cherry tomatoes, halved

A bunch (a couple of handfuls or so) of raw kale greens

Italian parsley, finely chopped

Parmigiano Reggiano

Kosher salt and freshly ground black pepper, to taste

Method:

Preheat oven to 400 degrees F.

Whisk together eggs, milk, cheese, salt and pepper in a large bowl.  Set aside.

Add oil to an oven-safe skillet and heat over medium-high heat (cast iron recommended, if pre-seasoned or enameled). Add in scallions, bell pepper, and Chile pepper and sauté until softened, about 2-3 minutes.  Add in the cherry tomatoes, kale and bacon and continue sautéing for another 2-3 minutes.  Pour in the egg mixture and place skillet in the pre-heated oven.

Bake for 18-20 minutes or until the top is set and golden-ish in color.  Remove from the oven (remember to use oven mitts!) and garnish with parsley and grated Parmigiano Reggiano. Serve and enjoy!