Roasted Veggie & Bacon Sheet-Pan Frittata - Recipe from Price Chopper
Roasted Veggie & Bacon Sheet-Pan Frittata
This frittata is filled with delicious roasted veggies and bacon. This brunch recipe can be found our Spring 2021 Gatherings magazine.
Roasted Veggie & Bacon Sheet-Pan Frittata
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!
This frittata is filled with delicious roasted veggies and bacon. This brunch recipe can be found our Spring 2021 Gatherings magazine.
- 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.
- CHEF TIP - Try frittata served on whole-grain toast, an English muffin or a croissant.
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Roasted Veggie & Bacon Sheet-Pan Frittata
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!
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