I have been on a breakfast kick here lately and it reminded me that I need to make another frittata soon! I usually have a green smoothie for breakfast or something simple like a boiled egg and some fruit, but every now and then you want some good ol’ cheese eggs, grits, bacon, and some buttered toast. I made this breakfast frittata a few months ago and it was absolutely delish! I got a little inspiration from my Mama and decided to remix it a little bit. This Broccoli, Bacon, and Cheddar Frittata is absolutely divine! Plus, I’m a sucker for cheese–especially sharp cheddar! I could literally eat it straight off the block!
Recipe! Broccoli, Bacon, an Cheddar Frittata
Ingredients
- 6 extra large eggs, lightly scrambled
- 2 cups of broccoli florets
- 3 pieces extra thick bacon (I used uncured), cooked and drained
- 1/4 cup low-fat milk
- 1/2 cup extra sharp cheddar, shredded
- 1 cup of chopped white onions
- sea salt and pepper to taste
- parsley
Directions
- Preheat oven to 350 degrees.
- Pour about 1 tbsp of olive oil in a well-seasoned cast iron skillet and set aside.
- Over medium heat, saute onions and brown just a little.
- Break up bacon into pieces. They don’t have to be small. Add broccoli florets and bacon pieces evenly on the bottom of the skillet. If you’re using fresh broccoli, wash well and cut florets from stems.
- Mix eggs and milk, then pour over broccoli, onions and bacon in skillet. Sprinkle cheddar cheese and season with salt and pepper.
- Over medium heat, cook the egg mixture about 3-4 minutes. Remove skillet from stove and then place it in the oven to cook about 10-14 minutes until it’s puffy golden brown on the surface.
- Remove skillet from oven and allow to sit about 5 minutes, sprinkle with parsley, then…Serve and Enjoy!
Art’s Revisions:
- Great addition—I absolutely love Sriracha and it’s perfect for eggs. It’s also a great alternative to salsa.
- Remember every oven varies, so keep an eye out to make sure you don’t overcook.
- Frittatas can be served for any meal time!
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