Versatile Egg Breakfast Dish (Printable Version)
# What You’ll Need:
→ Protein
01 -
4 slices bacon (or 2 tablespoons olive oil for vegetarian)
02 -
10 eggs
→ Vegetables & Aromatics
03 -
½ cup onion, diced
04 -
4 cups mixed vegetables (bell peppers, broccoli, zucchini, etc.)
05 -
1 teaspoon minced garlic
→ Dairy
06 -
¼ cup whole milk
07 -
1 cup shredded Cheddar cheese
→ Spices
08 -
½ teaspoon fine sea salt
09 -
¼ teaspoon freshly ground black pepper
10 -
¼ teaspoon paprika
# Steps to Follow:
01 -
Preheat oven to 425 degrees Fahrenheit.
02 -
In a large bowl, whisk together eggs. Add milk, sea salt, pepper, paprika, and whisk until combined. Stir in cheese, then set aside.
03 -
In a 10-inch cast iron skillet over medium heat, cook bacon, onion, and garlic until the bacon begins to brown, about 5 minutes.
04 -
Add mixed vegetables to the skillet, cover, and cook until softened and bacon is browned, stirring occasionally, about 5 minutes.
05 -
Reduce heat to medium and quickly stir the egg mixture into the bacon and vegetables in the skillet until evenly distributed.
06 -
Cook on medium heat for 4-5 minutes until the edges are set. Transfer skillet to preheated oven and bake for 7-10 minutes, or until the top is lightly browned and set.
07 -
Remove the skillet from the oven, let the frittata cool for 10 minutes, then serve.
# Additional Notes:
01 -
The frittata will puff up in the oven but will deflate as it cools—this is normal.
02 -
Use olive oil instead of bacon for a vegetarian frittata.
03 -
Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 2 months.