Fresh Dish Foodie, Whitney, is showing us how to make this frittata loaded with crispy bacon & pre-roasted veggies. Great for serving on whole-grain toast, an English muffin or a croissant!
Microwave your bacon while your veggies roast to save time (& skip the greasy clean up!). Customize this recipe by adding your favorite veggies or spice it up with crushed red pepper flakes.
Try this recipe for breakfast, brunch or dinner:
Ingredients:
Nonstick olive oil cooking spray
1 large red or orange bell pepper, chopped
1 small onion, chopped
3 cups torn kale leaves
1½ cups cherry tomatoes
1 tbsp olive oil
¼ tsp salt
½ tsp ground black pepper
5 slices thick-cut bacon
12 large eggs
½ cup reduced fat milk
2 tbsp stone ground Dijon mustard
1 tsp dried oregano
½ tsp crushed red pepper flakes, optional
½ tsp garlic powder
1/3 cup finely crumbled feta cheese
Directions:
- Preheat oven to 400°; spray large rimmed baking pan with cooking spray. In large bowl, toss bell pepper, onion, kale, tomatoes, oil, salt, and ¼ teaspoon black pepper; spread on prepared pan and roast 15 minutes or until tender-crisp and browned. Reduce oven temperature to 350°.
- On large, paper towel-lined microwave-safe plate, place bacon in single layer; cover with paper towel and cook in microwave on high 4 minutes or until crisp. Blot bacon with paper towel; coarsely chop.
- In large bowl, whisk eggs, milk, mustard, oregano, crushed red pepper, garlic powder, and remaining ¼ teaspoon black pepper; stir in cheese, roasted vegetables, and bacon. Pour egg mixture onto prepared pan; bake 20 minutes or until eggs are set and lightly browned on top. Cut frittata into 12 squares.
