Bacon, Tomato and Artichoke Frittatta

image_pdfimage_print

I’m always looking for a healthy but hearty breakfast. I decided a simple frittatta with vegetables would do the trick.

frittatta

A frittatta is an Italian version of the omelet. And it’s so much easier! You mix the eggs and the drop on your toppings – bake it – and that’s it! My kind of recipe –


You can add any kind of vegetables, but I like the tartness of the tomatoes together with the salty bacon and creaminess of the artichoke hearts. And it’s easy to do!

Here’s How to Do it:

Start by cooking up the bacon. Lay it in a single layer in a baking dish with a rack.

Bake at 350° for about 15 to 20 minutes, or until it’s crisp and the fat is rendered. Save out 1 Tablespoon of the fat. Leave the oven on.

frittatta bacon

Cut up the tomatoes, artichokes and green onions.

frittatta vegetables

Place the eggs, milk, salt and pepper into a blender and process on low until well mixed and frothy.

Melt the butter in the bottom of a 10 inch cast iron skillet and add the 1 Tablespoon of bacon fat.

Pour the egg mixture into the skillet.

Crumple the bacon on the top. Layer on the vegetables and

frittatta

bake for about 20 to 30 minutes, or until the eggs are set.

frittatta

Cut the frittatta into wedges and serve with a dollop of sour cream.

frittatta served

frittatta close

Bacon, Tomato and Artichoke Frittatta

An easy, hearty yet healthy brunch or breakfast main dish.

Course: Breakfast, brunch
Cuisine: Italian
Keyword: artichoke hearts, bacon, eggs, omelet, tomatoes
Author: HelenFern
Ingredients
  • 1/2 pound sliced bacon (reserve 1 Tablespoon bacon fat)
  • 1 Tablespoon butter
  • 8 large eggs
  • 3 Tablespoons milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup canned artichoke hearts, cut into chunks
  • 12 cup coarsely chopped tomatoes
  • 1/3 cup sliced green onion
  • sour cream for garnish
Instructions
  1. Start by cooking up the bacon. Lay it in a single layer in a baking dish with a rack. Bake at 350° for about 15 to 20 minutes, or until it's crisp and the fat is rendered. Save out 1 Tablespoon of the fat. Leave the oven on.

  2. Cut up the tomatoes, artichokes and green onions.

  3. Place the eggs, milk, salt and pepper into a blender and process on low until well mixed and frothy. 

  4. Melt the butter in the bottom of a 10 inch cast iron skillet and add the 1 Tablespoon of bacon fat.

  5. Pour the egg mixture into the skillet. 

  6. Crumple the bacon on the top. Layer on the vegetables and bake for about 20 to 30 minutes, or until the eggs are set. 

  7. Cut the frittatta into wedges and serve with a dollop of sour cream. 

frittatta side

© Copyright 2019 The Lazy Gastronome

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


Share
This entry was posted in Breakfast, Brunch and tagged , , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.