Loaded Frittata Recipes

LOADED BAKED FRITTATA

Steps:

• Heat oven to 375 degrees. In a medium bowl, beat eggs, milk, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Set aside.
• Put bacon in a 10- to 12-inch cast-iron or oven-safe nonstick skillet. Set over medium heat and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add onion, peppers and 1/2 teaspoon each salt and pepper and cook, stirring often, until onions are translucent, 6 to 7 minutes. Add the spinach a handful at a time, stirring after each addition, to wilt.
• Reduce heat to low and pour in the egg mixture. Stir well to evenly distribute the vegetables, then smooth the top. Drop small nuggets of goat cheese evenly on top. Transfer to the oven.
• Bake until the top is golden brown and the eggs are set, 20 to 25 minutes. When you shake the pan, the eggs shouldn't jiggle. Cool on a rack for about 10 minutes.
• Cut into wedges to serve warm or at room temperature.

LOADED FRITTATA

Steps:

• Mix the eggs, garlic and all the cheeses together in a bowl.
• Put butter in a large skillet and melt over medium heat adding the onion and bell peppers, sauté slowly until soft along with salt and pepper to taste.
• Add the sliced sausage and mushrooms and blend well.
• Pour egg mixture over vegetables and mix well to distribute ingredients evenly.
• Cook on medium heat for about 10 minutes until the bottom is lightly browned and frittata begins to set.
• Finish cooking under the broiler about 6 inches from broiler until cooked through, about another 10 minutes.
• Let set for approximately 10 minutes to let it "set up".
• Slice into 8 wedges.