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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Israel Sarah
[email protected]This frittata was a bit bland for my taste. I think I'll add some more salt and pepper next time.
Minecraft Man
[email protected]I loved this frittata! It was so fluffy and cheesy. The vegetables were cooked perfectly and the flavors were amazing.
Yasir Rasouli
[email protected]This frittata was delicious! The flavors were amazing and it was so easy to make. I will definitely be making this again.
Matias Castellanos
[email protected]I made this frittata for breakfast this morning and it was the perfect way to start my day. It was fluffy and cheesy, and the vegetables were cooked to perfection. I will definitely be making this again!
Abdo Mohamed Saber
[email protected]This frittata was a bit too dry for my taste. I think I'll add some more milk next time.
Debra Faiza Faiza
[email protected]I followed the recipe exactly and my frittata turned out great! It was so easy to make and it was a hit with my family.
Benjamin Oddoye
[email protected]This frittata was a bit bland for my taste. I think I'll add some more salt and pepper next time.
mpho tsotetsi
[email protected]I loved this frittata! It was so fluffy and cheesy. The vegetables were cooked perfectly and the flavors were amazing.
Soni ghimire
[email protected]This frittata was delicious! The flavors were amazing and it was so easy to make. I will definitely be making this again.
john browne
[email protected]I've made this frittata several times now and it's always a hit! It's so easy to make and it's a great way to use up leftover vegetables. I usually add whatever vegetables I have on hand, and it always turns out great.
megan svane
[email protected]This frittata was amazing! I made it for breakfast this morning and it was the perfect way to start my day. It was fluffy and cheesy, and the vegetables were cooked to perfection. I will definitely be making this again!