Bacon, Mushroom & Roasted Red Pepper Frittata
If you’ve been following the blog for a while now, I’m sure you’ve run into my obsession with breakfast foods. You’ve already seen recipes for glazed cinnamon-pecan coffee cake, loaded granola, and some recipes for gluten free breakfasts like gluten free pancakes and quiche. On our Europe trip, I tried at least three different quiches (all amazing) and ran across a review stating that the frittatas in Venice were amazing. For some reason, I never got the chance to try it so when we came home, I decided to experiment a little.
*picture below: what the frittata will look like once the egg/basil/cheese is poured over (before setting)*
Admittedly, I threw all my random vegetables into the frittata – I had several mushrooms, a tomato and a red pepper that needed to be used. Onions and garlic definitely add flavor here, as does the bacon. It was the perfect medley of flavors. I would advise using a non-stick oven-proof skillet here but my stainless steel skillet worked fine. If you choose to go that route 1) be sure to add enough oil to your vegetable mixture to prevent sticking (before adding eggs) and 2) use a good spatula to remove the frittata slices (there may be a bit of sticking).
p.s. If you’re like me, you may even want to make this for dinner. It’s healthy and a super easy/fast dinner to throw together!
BACON, MUSHROOM & ROASTED RED PEPPER FRITTATA
INGREDIENTS
2 slices bacon
2 onions, sliced
2 T olive oil
1-2 garlic cloves
5 oz mushrooms, sliced
1 tomato, chopped
4 T roasted red peppers, chopped
8 eggs
1/2 tsp salt
1/4 tsp black pepper
3 T basil, shopped
1/2 c + 2 T shredded cheese (fontina, gouda and swiss mixture)
DIRECTIONS
Cook bacon in a non-stick oven-proof skillet until done (If using a regular skillet*, wrap handle with foil). Remove bacon slices and using 1 T of the bacon fat, cook sliced onions on medium for 5 minutes. Add 2 T olive oil and continue cooking until onions are soft and lightly caramelized. Add garlic and sauté for 1 minute. Add mushrooms and sauté for 5 minutes or until juices begin to release. Add chopped tomato. Sauté for 3 minutes and then add roasted red peppers. Turn stovetop to low heat and spread vegetable mixture evenly inside skillet.
*If using a regular stainless steel skillet, add an extra 1 T olive oil to vegetable mixture to prevent frittata from sticking once baked.
In a large bowl, whisk together eggs and add salt and pepper. Pour over vegetable mixture and sprinkle basil and cheese on top. Cook on low until eggs begin to set on top, between 10-15 minutes. Once lightly set, broil in oven on high for about 3-5 minutes, watching carefully to ensure frittata does not burn. Check frittata for doneness using a knife (no liquid should appear when knife is inserted).
