For this frittata I of course started by frying up a few pieces of diced bacon.
Sausage would be nice or some ham would taste good too, but if I have bacon in the fridge you can put your money on the fact that I will be using that!
When it’s done frying remove it from the pan, but keep it close. It’s going right back in.
Oh ya, pre heat your oven to 400 degrees!
In your hot pan covered in beautiful bacon fat saute 1 diced onion, a handful of halved brussels sprouts, and a few cloves of minced garlic. Season your veggies with a bit of salt & pepper.
If you decided not to go the bacon route, make sure to pour some olive oil in the pan before you get your veggies going. You’ll want to use a bit more than you normally would so as to make sure you’ll be able to slice the frittata out of the pan later.
While your veggies are cooking, in a bowl scramble yourself up some eggs. 5 eggs always seems to be the perfect amount for my family of 6, but if you are feeding a few more people go ahead and add a few more eggs.
See how easy going this is?!
When your veggies are nice and soft go ahead and put your bacon back in the pan. Welcome home little bacon.
Arrange your veggies & bacon evenly in your pan. You want every slice of your frittata to have a little bit of everything in it.
Pour your scrambled eggs right on top of your sauteed masterpiece.
Resist the urge to grab a spatula and start scrambling things around. This is not a regular ol’ omelette. It’s a very fancy pants frittata.
Take your pan off the heat and grate some parmesan cheese on top. Cheddar would also be super, super good.
Pop your skillet in your pre-heated oven & let this baby bake for about 15-20 minutes. You want the middle to be firm, and the edges of the frittata to start pulling away from the side of the pan.
Grate a bit more cheese on top, and get ready to graciously accept a good amount of compliments when serving this lovely breakfast.
Now go get creative with yours!
- 4 slices of bacon
- 1 diced onion
- handful of halved brussel sprouts
- 3 cloves minced garlic
- 5-6 eggs beaten
- 1 cup grated parmesan cheese
- salt and pepper to taste