Oven-baked vegetable and bacon frittata
Delight in the savory goodness of an oven-baked vegetable and bacon frittata. This easy-to-make dish features a harmonious blend of mushrooms, red onion, red pepper, crispy bacon, and scallions, all folded into a rich mixture of eggs, milk, and melted cheddar cheese. Perfect for breakfast, brunch, or any meal of the day!
- 03 Jun 2024
- Cook time 45 min
- Prep time 20 min
- 6 Servings
- 9 Ingredients
Oven-baked vegetable and bacon frittata is a versatile and delicious dish that combines a variety of fresh vegetables with savory bacon and rich cheddar cheese. It’s perfect for breakfast, brunch, or even a light dinner. This recipe is simple to prepare and can be customized with your favorite ingredients. Follow these instructions to create a nutritious and flavorful frittata.
Ingredients:
Instructions:
- Mushrooms: Clean and slice the mushrooms.
- Red Onion and Red Pepper: Dice the red onion and red pepper.
- Scallions: Chop the scallions.
- Bacon: Chop the bacon strips into small pieces.
- In a large ovenproof skillet, heat the olive oil over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the skillet.
- Add the sliced mushrooms, diced red onion, and red pepper to the skillet with the remaining bacon fat.
- Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Stir in the chopped scallions and cooked bacon pieces. Remove from heat.
- In a large bowl, whisk together the eggs and milk until fully combined.
- Season with a pinch of salt and pepper to taste (optional).
- Pour the egg mixture over the cooked vegetables and bacon in the skillet.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the frittata is set and the top is golden brown.
- Remove the skillet from the oven and let the frittata cool for a few minutes.
- Slice into wedges and serve warm.
Tips:
- Use fresh, quality ingredients for the best flavor.
- Cook the bacon until crispy for added texture and flavor.
- Pre-cook the vegetables to reduce moisture and enhance their flavors.
- Whisk the eggs thoroughly to achieve a fluffy texture.
- Allow the frittata to cool slightly before cutting to help it set and make slicing easier.
- Consider adding other herbs and spices to suit your taste preferences.
Congratulations! You've made a delightful oven-baked vegetable and bacon frittata. It's a perfect dish for any meal of the day, balanced with protein, vegetables, and cheese. Enjoy your frittata warm, and don't forget to experiment with different ingredients the next time you make it. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 1.41g | 4% |
| Sugar 4.48g | 4% |
| Fat | |
| Fat 20g | 23% |
| Saturated 7g | 24% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 200mg | 37% |
| Vitamin B1 0.22mg | 18% |
| Vitamin B2 0.54mg | 41% |
| Vitamin B3 3.87mg | 24% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 66ug | 16% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 20mg | 23% |
| Vitamin E 0.94mg | 6% |
| Vitamin K 1.28ug | 1% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.20mg | 0% |
| Iron, Fe 1.29mg | 12% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 310mg | 25% |
| Potassium, K 450mg | 13% |
| Selenium, Se 40ug | 69% |
| Sodium, Na 510mg | 34% |
| Zinc, Zn 2.12mg | 19% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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