Broccoli, Cheddar, and Bacon Frittata
Veggies, bacon and eggs make for a delicious brunch or supper. This dish is easy to prep and cooks quickly on the stovetop. Finish in the oven to get the frittata to puff up.
Ingredients
- 4 strips bacon (optional)
- 1 bunch broccoli
- 1 clove Garlic
- 6 large eggs
- 1/4 cup Milk
- 1 1/2 cup Sharp Cheddar Cheese
- 1 tablespoon Olive Oil
- 1 tablespoon Unsalted Butter
- salt and pepper to taste
Instructions
- Preheat the broiler to high
- in a 12-inch oven proof skillet, cook the bacon until crisp, then drain and set aside. Reserve the bacon grease in the skillet.
- While the bacon is cooking, cut up the broccoli or other vegetables you are using into small pieces
- If you are not using bacon grease, then heat olive oil in your skillet over medium high heat until the oil shimmers. Melt the butter in the oil. Add the broccoli or other vegetables and saute until tender, about 5-6 minutes.
- Stir in the garlic and cook until fragrant, about 30 seconds. Add the bacon back to the skillet.
- In a small bowl, stir together eggs, milk, and all but 1/4 cup grated Cheddar cheese. Pour the mixture into the skillet, tilting the pan to distribute the eggs evenly. Cook over medium heat for about 4 minutes, until the eggs begin to set.
- Sprinkle remaining cheddar cheese over the eggs and place under the broiler until puffed and golden on top, about 2-3 minutes. Be very careful removing the pan from the oven. Don't forget that the pan handle will be HOT.
Notes
Remember, this will be a HOT pan handle when you remove it from the oven, so be sure to use an oven mitt. I would also wrap a mitt around the handle and warn others that it is hot. I've burned myself twice now when I forgot that the skillet just came out of the oven since it normally isn't hot when I cook with it.
You can use any vegetable combination with this. You do not have to use bacon.
