Grilled Veggie Cheese Bacon Frittata Recipes

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

VEGETABLE BACON FRITTATA

Steps:

• In an 8-in. ovenproof skillet, cook the bacon until crisp. Drain, reserving 2 tablespoons drippings in the skillet. Remove bacon to paper towel. , Add hash browns, broccoli, green pepper, onion and rosemary to the skillet; cover and cook over low heat until hash browns are golden brown and vegetables are tender, about 10 minutes. Remove from the heat and set aside. , In a large bowl, whisk the eggs, water, salt and pepper; pour over hash browns. Top with bacon and paprika. Bake, uncovered, at 350° for 12-15 minutes or until eggs are completely set.

SUMMER VEGETABLE FRITTATA WITH BACON

Steps:

• Heat oven to 350°F.
• Cook and stir bacon in medium nonstick ovenproof skillet on medium heat 4 min.; drain. Return bacon to skillet. Add peppers, onions and 1/2 cup tomatoes; cook 3 min. or until peppers and onions are crisp-tender, stirring frequently. Remove from heat.
• Whisk eggs and sour cream until blended. Add to vegetable mixture in skillet; mix well. Top with cheese; cover.
• Bake 18 to 23 min. or until knife inserted in center comes out clean. Meanwhile, toss avocados and remaining tomatoes with dressing.
• Serve frittata topped with avocado mixture.

BACON VEGGIE FRITTATA

Steps:

• Cook bacon in pan and set aside.
• Meanwhile in a separte pan cook chopped onion in olive oil.
• Place potatoes in microwave safe dish and microwave for about 4 minutes.
• Chop cooled bacon.
• Preheat broiler.
• In a Broiler safe pan whisk together eggs, milk, italian seasoning, salt and pepper.
• Add cooked onion, bacon, peppers, potatoes, tomatoes (and whatever other veggies you may want) to pan with egg mixture.
• Give mixture a good whisk as to get all ingredients blended and cook over medium heat. As egg cooks lift up edges so egg mixture pours into the botton of the pan making sure the ingredients remain even through the mixture (you may have to mix with a spoon).
• Once the mixture is about 75 % cooked remove from heat and place in broiler for about 5 minutes.
• Remove from Broiler and cut into pie slices. Place in broiler again for another 5 minutes or until there is a golden brown crispy top.
• Remove, reslice and let cool for about 5 minutes.
• Enjoy!

GRILLED VEGGIE, CHEESE & BACON FRITTATA

Steps:

• Preheat oven to 350°.
• Generously spray (glass) pie plate with nonstick cooking spray.
• Prepare veggies as suggested, rinse and pat dry.
• Rub with olive oil and top with a light dusting of salt.
• Preheat grill pan over medium heat.
• Arrange vegetables on grill pan. Grill until grill marks appear. Turn over an repeat until tender. Mushrooms may take longer to get a dark brown caramelized appearance. Do not over cook. Remove from heat and set aside to cool.
• Cut into bite size 1" pieces and arrange on the bottom of a pie plate.
• Sprinkle with cheeses and bacon.
• Mix together eggs, half and half and Dijon mustard until well blended. Pour over veggie & cheese mixture.
• Bake for approximately 25-30 minutes until center does not jiggle. The frittata should puff up as it bakes. *Use a knife to check the center for doneness. This may not work very well because the cheese will come up on the knife edge but the center should be firm.
• Slice and enjoy! Serve with a green salad.