Thursday, April 12, 2012

Breakfast Frittata

Frittata for breakfast is wonderful, and it is so versatile that it can be used as a main course in any meal.  You may substitute other meats, vegetables, cheeses, etc. for the filling.  It is a great way to use up a bit of leftovers too.  This Frittata is savory and filling.  You will love it!

I went out last night when it was time to close the greenhouse and gathered a few leaves of Swiss Chard and a green onion.  Here you can see those (I put them in a glass of water so they wouldn't wilt overnight) and the duck eggs, 6 strips of bacon and 2 ounces of cheddar cheese that I used:

 The Bacon has been chopped small, as well as the vegetables:

 I beat together 7 duck eggs (if using chicken eggs, substitute 9 of them) with 1/3 cup milk, 1/4 teaspoon salt and 4 "cranks" of pepper:

Melt 2 Tablespoons of butter in a cast iron skillet on medium heat.  Add the bacon and, stirring, cook until it is partially cooked and then add the vegetables, and continue to stir and saute until the bacon is done:

Pour the egg mixture carefully over the filling and sprinkle the grated cheese on top.  Turn the heat to low and continue to cook, without any stirring, until the eggs are set almost to the top ~ about 1/4 inch from the surface:

Place the pan under a broiler set on "low." 

Watch your Frittata.  When the top is nicely browned, it is done.  Remove from oven, cut into wedges and enjoy!

This post is linked with Wardeh's Wonderful Simple Lives Thursday and Friday Food Flicks, and Traditional Tuesday!


  1. I love egg dishes, and frittata's are one of my favorites. So easy, and so versatile...and leftovers are easily warmed up the next morning!

  2. Yum! Too bad my little man doesn't like eggs.... I would make this for them for breakfast.

  3. This looks absolutely fabulous! Will have to try this soon!

  4. This looks absolutely fabulous! Will have to try this soon!


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