Vegetable [bacon] Frittata

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Tonight’s dinner was Vegetable Frittata! I jazzed up Martha’s recipe with some good ole’ bacon! It was really tasty, like breakfast for dinner.

It was pretty simple to cook, as long as you have a cast iron pan. Otherwise I’m not sure how to make it happen. Even I couldn’t get that crafty. I had to run to Target for a pan. 🙂 The vegetables really make this a savory dish, very appropriate for dinner. It also can be eaten at room temp says Martha, perfect for when you are eating and multitasking as I often find myself. Pictures this evening are courtesy of Brian!

The grocery list:

8 large Eggs

1/2 lb Green Beans

1 Tomato

6 slices of Bacon (I made 7, but Brian ate one.)

1 c Broccoli florets

1/2 medium Red Onion (used the other half from last night’s Taco Burgers!)

1/2 c Sour Cream

1 lb Gold Potatoes

4 cloves of Garlic

3 T Olive Oil

S&P

1 c Grated Parmesan

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Preheat the oven to 400 degrees. Prep the bacon by laying each slice on a foil lined baking sheet. Then prep the broccoli by tossing the florets in about a tablespoon of olive oil and salt and pepper.

Place the broccoli in the oven on the second from the top rack. Place the bacon on the middle rack or one lower. Don’t worry about waiting for the oven to fully preheat.

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After 20 minutes, the bacon will be almost crisp and the broccoli will be close to done. Flip the florets over and move to the middle rack. Pull the bacon out and transfer slices to a paper towel lined plate.

Let the broccoli cook for another 5 to 10 minutes until nice and roasted. When finished, set aside in a bowl until cool enough to chop.

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Make a little roasted potato side by slicing up some baby gold potatoes into 1 inch pieces. Toss the pieces with four chopped garlic cloves, 1 tablespoon of olive oil, and salt and pepper.

Place the potatoes onto the lower rack once the broccoli and the bacon have finished cooking. They will take about 20 minutes and can cook while you prepare the frittata.

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Crack 8 large eggs in a medium bowl and whisk with 1/2 cup of sour cream until well mixed. Set aside.

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Wash and trim 1/2 pound of green beans and cut into 1 inch pieces.

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Chop up half of a medium red onion.

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Dice a tomato into 1/2 inch pieces. [Not shown to size.]

Chop up the broccoli.

Rip or chop up the bacon into small pieces. Not talking bacon bit size, you want a nice big bite of bacon with your tata.

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Break from chopping to look at the cat. Heat up 1 tablespoon of olive oil in a 10 inch cast iron skillet over medium heat while you take a picture of the cat.

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Add the green beans and the chopped onion to the hot skillet. Add some bacon grease if you have it lying around.. Cook for about 10 minutes, stirring occasionally, until the beans are to your tenderness liking.

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Add the bacon, tomatoes, and the broccoli to the skillet and mix well. Season with salt and pepper.

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Pour in the egg mixture while mixing. You want to combine the egg and all of the ingredients quickly before the egg sets.

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Once combined, top the frittata with a cup of grated parmesan cheese.

Let the egg cook for 2 minutes or until the egg begins to set. Then transfer to the oven on the upper rack. Allow the frittata to cook undisturbed for 8 minutes. It will begin to bubble and set on the top. Turn on the broiler and give the cheese a minute to brown and bubble up.

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This would be a good time to check on the taters!

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After the cheese has turned a golden brown, pull it out and run a rubber spatula around the rim to loosen the egg. Transfer to a plate carefully, by easing the spatula under the frittata and helping slide it onto the plate.

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Cut into wedges and serve alongside the roasted potatoes.

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A great anytime meal! 🙂

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2 thoughts on “Vegetable [bacon] Frittata

  1. Grandma says:

    Andie, this one is a winner! I’m so glad you started your blog again. I might just have to go pick up a cast iron skillet now. ❤

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