Bacon, Tomato and Artichoke Frittatta

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

frittata

What is a Frittata?

A frittata 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!

Making the Frittata

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.

frittata

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.

frittata

frittata

Bacon, Tomato and Artichoke Frittata

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

Course: Breakfast, brunch
Cuisine: Italian
Keyword: artichoke hearts, bacon, eggs, frittata, 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 or olive oil.

  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 frittata into wedges and serve with a dollop of sour cream. 

Recipe Notes

 

 

© Copyright 2019 The Lazy Gastronome

frittata

© Copyright 2019 The Lazy Gastronome

Leave me a comment – I’d love to hear your thoughts.

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One Response to Bacon, Tomato and Artichoke Frittatta

  1. Pingback: BLT BALTO - Bacon, Avocado, Lettuce, Tomato and Onion SandwichThe Lazy Gastronome

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