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Bacon and Cheese Frittata
This golden, puffy
Bacon and Cheese Frittata
full of onions, eggs, bacon, and cheese is perfect for for breakfast or brunch.
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Ingredients
▢
2
teaspoons
butter
▢
3
green onions
thinly sliced
▢
6
large eggs
▢
¼
cup
milk
▢
½
teaspoon
salt
▢
¼
teaspoon
ground black pepper
▢
4
slices
bacon
cooked and crumbled
▢
1
tablespoon
chopped fresh parsley
▢
¼
cup
sour cream
▢
¼
cup
Monterey Jack cheese
grated
Instructions
Preheat the oven to 350 degrees.
Add the butter to an 8-inch ovenproof skillet over medium heat. Saute the green onion until tender, about 3 minutes.
While the onions cook, beat the eggs with the milk in a small bowl. Stir in the salt and pepper.
When the onions are tender, pour the egg mixture to the pan. Stir in the parsley and crumbled bacon.
Cook for 4-5 minutes, lifting the edges of the egg mixture to allow uncooked mixture to flow underneath.
When eggs are beginning to set but still very soft, remove the pan from the heat and swirl the sour cream on the top. Sprinkle with the cheese.
Place in the oven for about 6-8 minutes or until the frittata is puffed and golden.
Remove from the oven and sprinkle with additional parsley, if desired.
Serve warm or at room temperature.
Notes
Instead of bacon, you can substitute almost any protein of your choosing. Ham, sausage, and leftover roasted chicken are always great.
Change the cheese if you like. Gruyere or Swiss are great choices, as are cheddar, Parmesan, and feta.
Nutrition
Serving:
1
|
Calories:
188
kcal
|
Carbohydrates:
2
g
|
Protein:
11
g
|
Fat:
15
g
|
Saturated Fat:
7
g
|
Cholesterol:
267
mg
|
Sodium:
462
mg
|
Potassium:
156
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
757
IU
|
Vitamin C:
3
mg
|
Calcium:
129
mg
|
Iron:
1
mg