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BACON CHEDDAR FRITTATA

This is the second frittata I’ve shared so far, not including other yummy egg breakfast recipes like my individual Quiche Cupcakes and my Greek Frittata… because they’re extremely easy to make, can be healthy if you want it to be and there’s all sorts of different ingredients you can incorporate into them. Sooo, this time I decided to go a little more on the daring side by adding crispy bacon and a fine 2 year aged sharp white cheddar cheese. For those who are extra health conscious, if you’re not eating this with bacon everyday, then you’re FINE!

Serve this on multi-grain toast, sprinkle on top your favorite hot sauce (I’m a Tapatio kind of girl) and you’re good to go. Keep it low-carb and leave out the bread. Do whatever you want. While I usually like to encourage to add or replace ingredients in the recipe to make it how you’d like it best, you HAVE to at least try it with fresh chopped chives once. It adds so much flavor, there’s nothing like it. Nothing that onions can do! Enjoy.

 

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BACON CHEDDAR FRITTATA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Spray a 9 inch round baking dish.
  2. In a large skillet over medium-high heat drizzle about a tablespoon of olive oil and sauté the mushrooms, sun-dried tomatoes, salt, and pepper. Stir and let cook until the mushrooms are cooked through. Turn the heat off and let cool.
  3. In a large mixing bowl whisk the eggs, add the shredded cheddar, chives, and bacon. Add the mushroom mixture once cooled, and stir.
  4. Pour everything into the baking dish. Bake for about 15 minutes at 400 F degrees or until the top is golden.