Recipes

Free Shipping on orders over $50 (See Shipping Info)

20% off any order over $150

Product Used In This Recipe

You are not logged in.

Log in | Create Account
10

10" Sauté Skillet with Stainless Steel Handle

SEE PRODUCT

Bacon and Sun-Dried Tomato Cheese Frittata

PREP: 10 MINUTES

COOK: 17 MINUTES

SERVINGS: 4 SERVINGS

PRINT RECIPE

Ingredients

  • 6 large eggs
  • 2 Tbsp half and half
  • 1/2 tsp garlic powder
  • 1/2 tsp crushed chili flakes
  • 1/2 tsp Kosher salt
  • 3 slices of bacon
  • 1/2 medium onion, chopped
  • 1/2 cup sun-dried tomatoes
  • 1/2 cup mozzarella cheese

Directions

Preheat the oven to a 350° F (176.6° C). In a bowl whisk the eggs, half and half, garlic powder, chili flakes and salt. Set it aside. Heat a 10-inch Sauté Skillet or an oven safe shallow pan and cook bacon for 3 to 4 minutes until slightly crispy. Add the chopped onions and cook for a minute. Add the sun-dried tomatoes and cook for another minute. Evenly spread the grated cheese and pour in the eggs. Using a spatula, evenly spread the eggs and distribute the cheese and bacon mixture. Cook for 2 to 3 minutes on the stovetop, then finish it off in the oven for 10 to 12 minutes. The Frittata is ready when the center is firm to touch.

Refrigerate frittata and easily reheat for leftovers throughout the week. For lunch, serve with a mixed green side salad and balsamic dressing.

Read Recipe Reviews

This recipe doesn't have any reviews yet. Try it out and let us know what you think!

Write a Review

Write a Review

Your email address will not be published.

*

Product Used In This Recipe

You are not logged in.

Log in | Create Account
10

10" Sauté Skillet with Stainless Steel Handle

SEE PRODUCT