Bacon Arugula Sundried Tomato Frittata Recipes

BACON AND TOMATO FRITTATA

Steps:

• In medium bowl, mix egg product, garlic-and-herb seasoning and salt; set aside.
• In 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add onions; cook and stir 1 minute. Reduce heat to medium-low. Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
• Set oven control to broil. Top frittata with tomatoes, cheese and bacon. Broil with top 4 inches from heat 1 to 2 minutes or until cheese is melted. Top each serving with sour cream.

ROSEMARY, BACON, AND TOMATO FRITTATA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potatoes in a microwave-safe bowl; cook in the microwave, stirring occasionally, until tender but still hold shape, 2 to 3 minutes.
• Whisk eggs, Parmesan cheese, milk, and half of the rosemary together in a bowl until smooth; season with salt and pepper.
• Saute bacon in a large oven-proof skillet over medium-high heat until almost crisp, 4 to 5 minutes. Remove about 1/4 cup of the bacon and set aside; drain all but 2 tablespoons bacon drippings from the skillet.
• Saute potatoes in the bacon drippings and remaining bacon until bacon is crisp, 1 to 2 minutes. Remove skillet from heat. Gently stir tomato and egg mixture into the potatoes. Sprinkle reserved bacon and remaining rosemary over egg mixture.
• Bake in the preheated oven until eggs are set and frittata is browned, about 40 minutes. Cut frittata into wedges.

BACON, ONION AND TOMATO FRITTATA

Steps:

• In medium, broilerproof, nonstick skillet, cook bacon until crisp.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1 tblsp drippings from skillet.
• Add olive oil to skillet.
• Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
• Reduce heat to medium-low.
• Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
• Preheat broiler.
• Whisk eggs in large bowl until frothy.
• Whisk in bacon, basil and season to taste.
• Pour into skillet with vegetables.
• Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
• Sprinkle top with Parmesan cheese.
• Broil frittata until top puffs and turns golden, about 3 minutes.
• Slide frittata onto platter.
• Serve warm or at room temperature, cutting into wedges.

BACON TOMATO FRITTATA

Steps:

• Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
• In medium bowl, combine eggs, milk and mustard; blend well.
• Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
• Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
• Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.

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.

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.