Bacon Arugula Sundried Tomato Frittata Recipes

FRITTATA

Steps:

• Working in two batches, cook bacon in a 12-inch well-seasoned cast iron skillet or oven proof nonstick pan over medium-low heat, flipping a couple times until browned and crispy. (I prep my veggies and egg mixture while the bacon is cooking, see below.) Transfer bacon to paper towel lined plate. Let bacon rest and then crumble; set aside.
• Meanwhile, add chopped potatoes to a microwave safe bowl and add water to reach ¼" up the sides. Cover with a microwave safe lid and microwave for 4 minutes. Uncover and set aside.
• Beat the eggs, heavy cream, seasonings and hot sauce together in a medium bowl (don't overbeat). Stir in the basil, all of the Gruyere cheese and ½ cup mozzarella; set aside.
• Preheat oven to 350 degrees F.
• Drain all but 1 ½ tablespoons bacon grease from skillet. Heat over medium-high heat. Add onions and sauté for 3 minutes. Add broccoli and bell peppers and cook an additional 4 minutes or until onions are caramelized and broccoli is tender-crisp; add garlic and sauté 30 seconds.
• Spread vegetables into an even layer, making sure the ingredients are evenly distributed. Set aside 2 tablespoons crumbled bacon (to top the baked frittata) then evenly layer the vegetables with remaining bacon, sweet potatoes and tomatoes. Pour the egg mixture over the vegetables and spread into an even layer, pushing down any vegetables so they are submerged. Top evenly with remaining ½ cup mozzarella cheese.
• Cook over medium heat for about 3 minutes until the sides are just set then transfer skillet to the oven. Bake uncovered for 18-22 minutes at 350 degrees F, or until the cheese is melted and the center barely jiggles.
• Rest for 5-10 minutes, then top with remaining bacon, slice and serve warm.

CREAMY HERBED TOMATO-ARUGULA PASTA SALAD WITH BACON

Steps:

• Bring a large pot of salted water to a boil.
• Put the bacon in a large, cold skillet then cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain. Set aside.
• Whisk together the mayonnaise, basil, sour cream, chives, parsley, lemon juice, 1/2 teaspoon salt and a few grinds pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the arugula and tomatoes to the bowl and toss to combine. Season with salt and pepper and top with the bacon. The pasta salad is best if served right away.

FRITTATA WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs and milk in large bowl to blend.
• Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
• Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
• Add egg mixture; do not stir.
• Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
• Sprinkle with Parmesan cheese.
• Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
• Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
• Slice frittata into wedges. Serve warm or at room temperature.

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

CHEESY BACON AND HASH BROWN FRITTATA

Steps:

• Preheat the broiler to high and position a rack in the top third of the oven.
• Put the bacon in a 12-inch nonstick ovenproof skillet and place over medium heat. Cook, stirring often with a rubber spatula, until the bacon is crispy and golden brown, about 10 minutes. Remove the bacon to a plate with a slotted spoon and remove all but 2 tablespoons of the bacon fat from the skillet. Add the red onion to the skillet along with the hash browns. Stir in 1/2 teaspoon salt and spread the mixture evenly over the bottom of the skillet. Cook, undisturbed, until the potatoes are beginning to brown and get crispy, about 3 minutes. Stir the potato mixture with a rubber spatula. Re-spread the mixture evenly on the bottom of the skillet and cook, undisturbed, to brown a bit more, another 2 minutes. Add the kale and another 1/2 teaspoon salt and cook until the kale is wilted, another 2 minutes. Stir in the reserved bacon.
• Meanwhile, whisk together the eggs, heavy cream and remaining 3/4 teaspoon salt in a medium bowl. Add the grated cheeses. Add the egg mixture to the skillet and stir to combine. Cook, stirring occasionally with a rubber spatula, until the mixture looks like loose scrambled eggs, about 2 minutes. Cook, undisturbed, to set the bottom, about 1 minute longer. Place the skillet under the broiler until the top is golden brown and the eggs are set, 3 to 4 minutes. Allow to cool for 5 minutes before slicing into wedges and serving.

EGG WHITE FRITTATA WITH ARUGULA, TOMATO AND GOAT CHEESE

Steps:

• Preheat the oven to 400˚. Heat the olive oil in a 10-inch nonstick ovenproof skillet over medium heat. Add the onion and cook, stirring often, until tender and slightly caramelized, about 10 minutes. Add the arugula and cook, stirring constantly, until wilted, 1 to 2 minutes. Reduce the heat to medium low.
• Beat the egg whites and mustard in a medium bowl with a mixer on high speed until foamy.
• Return the heat to medium and pour the egg white mixture into the skillet. Cook until the bottom is set, lifting the edges occasionally to allow the raw egg whites to drip to the bottom of the skillet, about 3 minutes. Top with the tomato slices and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top evenly with the goat cheese.
• Transfer the skillet to the oven and bake until the eggs are set, about 8 minutes. Drizzle with the balsamic glaze and a sprinkle of basil, if desired.

ARUGULA AND FONTINA FRITTATA

Steps:

• Preheat broiler.
• Cook garlic in oil in a 10-inch well-seasoned cast-iron or other ovenproof skillet over moderate heat, stirring occasionally, until golden, about 2 minutes. Discard garlic and add arugula, then cook, stirring frequently, until wilted, 1 to 2 minutes.
• Whisk together eggs, salt, and pepper until combined, then pour over arugula in skillet and cook, undisturbed, over moderate heat until almost set, 5 to 6 minutes. Sprinkle cheese evenly on top and broil 4 to 5 inches from heat until eggs are just set and cheese is melted, 1 to 2 minutes.

BACON, ARUGULA, SUNDRIED TOMATO FRITTATA

Steps:

• In a large skillet, fry bacon over medium heat until cooked well, not too crispy. Drain on paper towel. Chop coarsely and set aside. In a bowl, whisk eggs, half & half (or heavy cream), parsley, salt & pepper. Add sundried tomatoes, arugula and half of the fontina and mix well. In a 9" non-stick skillet over medium heat, add 1 tbsp. olive oil. When warm, add minced shallot and sauté over medium to medium-high heat for about 3-4 minutes until soft. Add reserved bacon pieces in and sauté another minute or so. Add egg mixture to skillet and turn heat down to low. With a fork, spread out bacon, arugula and sundried tomatoes so that they are evenly distributed. Let eggs cook slowly and look for them to be set around the edges. You don't want the bottom to brown. As it sets, use a rubber spatula to slide around the rim of the skillet to help loosen the frittata from the pan. You can also try and gently jiggle the pan to help loosen it. When the frittata is completely set on the bottom and at the edges but still wet on top, add remaining fontina cheese evenly on the top and place skillet in middle rack in oven set to high broiler. If your skillet has a plastic handle, double-wrap the handle in aluminum foil. Check it often and when the top is set and a light golden color, using a good pot holder, take skillet out of oven and let sit on stovetop for a couple of minutes. Using a good pot holder, carefully slide frittata out onto plate and either serve warm or let cool to room temperature and serve. It's best served warm or room temperature, not cold. NOTES: If using a larger skillet, like a 12", use 9-10 eggs instead of 7 and add a little more filling.