BACON AND MACARONI FRITTATA
This is quick and easy to prepare- a great meal with salad in the summer or with more substantial sides in the winter. I like that it is a complete meal, without the fatty crust associated with a quiche. If you do not have Cavenders seasoning, pepper will do. I use extra lean bacon medallions so add about 1/2 tablespoon of oil to cook the bacon in.
Provided by Shuzbud
Categories One Dish Meal
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cook the macaroni according to the package directions.
- Meanwhile, dice the bacon, finely dice the red bell pepper and grate the zucchini, keeping each separate from the others.
- In a non-stick skillet, start to cook the bacon (with a little oil if you are using very lean bacon). Crush the garlic clove and add to the bacon. Cook for 3 minutes.
- Add the red bell pepper and cook for a further 2-3 minutes.
- Add the grated zucchini and cook for a further 2 minutes. At this point, if the vegetables have let out a lot of juice, you may wish to turn up the heat to evaporate the juices, otherwise the frittata ends up rather soggy.
- Sprinkle salt and Cavenders seasoning/ pepper to taste over the mixture in the pan.
- Add the cooked macaroni.
- Beat 6 eggs and pour them into the pan. Cook over a low-medium heat until the bottom half is done, shaking the pan occasionally to discourage sticking.
- Place a plate over the frittata and carefully (but quickly!) flip the frittata with the pan so it lands, done side up, on the plate. Slide it carefully back into the pan and cook the underside until done. This should take between 5 and 10 minutes for each side.
- Serve hot with your choice of side dishes!
Nutrition Facts : Calories 613.2, Fat 40.5, SaturatedFat 13.2, Cholesterol 468, Sodium 700.5, Carbohydrate 34.5, Fiber 2.8, Sugar 4.2, Protein 26.5
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Ghullam sarwar
[email protected]This frittata was delicious! I will definitely be making it again.
Md Noor Hasmi
[email protected]This frittata was a bit too salty for my taste. I think I would use less bacon next time.
Kamal Shah
[email protected]I loved the combination of bacon, macaroni, and cheese in this frittata. It was a hearty and satisfying breakfast.
Zino black
[email protected]This frittata was a great way to use up leftover bacon and macaroni. It was quick and easy to make, and it was very tasty.
Uvis Skurdauskas
[email protected]Overall, I thought this frittata was a good recipe. It was easy to make and the flavors were good. I would definitely make it again.
Camille Tilmot
[email protected]This frittata was a bit too greasy for my liking. I think I would use less bacon next time.
Debbie Bess
[email protected]I followed the recipe exactly and my frittata turned out really dry. I'm not sure what went wrong.
Sandy Ebel
[email protected]I thought this frittata was just okay. The flavors were a bit bland for my taste.
Liyavuya Nombombo
[email protected]This frittata was easy to make and very tasty. I would definitely recommend it.
Touhid Islam
[email protected]I've made this frittata several times and it always turns out great. It's a favorite of my husband and kids.
Bijay Bijay
[email protected]This is a great recipe for a quick and easy breakfast or brunch. I love that I can use up leftover bacon and macaroni.
Maryam Beauty
[email protected]I made this frittata for breakfast this morning and it was delicious! The flavors of the bacon, macaroni, and cheese blended together perfectly.
Masum sarker
[email protected]This frittata was a hit with my family! The bacon and macaroni added a nice savory flavor, and the eggs were cooked perfectly. I will definitely be making this again.