Cheese, Vegetable and Bacon Frittata Recipe
Someday, when we have our forever house, I’m going to have chickens. I daydream about having a small flock of heritage chickens clucking and pecking around my yard. I imagine heading out each morning, collecting their multi-colored organic eggs, and then preparing egg-based dishes, such as omelets and egg sandwiches, frittatas and quiches. Maybe we’d have a bit of a surplus, and I’d sell our eggs to our neighbors.
I’ve got big dreams of someday being a backyard farmer…but right now they’re just that, dreams.
Right now, we’re in an apartment, so a backyard chicken coop just isn’t an option. There’s a family in our neighborhood that do raise free-range chickens and sell their eggs, but I’ve been hesitant to buy them. Cartons of eggs are set out in a cardboard box on their back steps, rain or shine, with a little box set beside it for money to be deposited. I’m just a little apprehensive about using eggs that have been sitting out in the sun for who knows how long, so I sadly pass them by and pick up our eggs at the hatchery in town.
Anyways, my mother recently shared a new cookbook with me, and I discovered a new favorite recipe. One that so absolutely fabulous now, with regular ol’ eggs, that I’m drooling just to think of how much more delicious it’ll taste when I can get my hands on some free-range, organic eggs.
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Cheese, Vegetable and Bacon Frittata
6 large eggs
1/4 cup low-fat (1-percent) milk
1/4 pound bacon, cooked and crumbled
1/4 cup grated Romano cheese
Olive oil spray
1 garlic clove, minced
1/4 cup white onion, diced
1/2 cup asparagus, sliced into 1/2-inch lengths
1 large zucchini, sliced into half-moons
1/2 cup assorted mushrooms, thinly sliced
1/4 cup tomato, chopped
1 tablespoon fresh basil, minced
1 tablespoon fresh oregano, minced
1 tablespoon fresh thyme, minced
(if you don’t have access to fresh herbs, substitute 1 tsp. each dried)
Extra Romano cheese (optional)
- Preheat oven to 350°. In a medium bowl, whisk eggs, milk, bacon and grated Romano. Set aside.
- Spray a medium oven-safe skillet with olive oil, and heat over medium-high heat. Add the minced garlic and chopped onion, and cook for 2 minutes. Add asparagus and zucchini to pan and saute another 4 to 5 minutes.
- Add mushrooms, chopped tomatoes, and freshly chopped basil, oregano and thyme, and saute for another 2 minutes. Add the egg mixture and cook for 4 to 5 minutes until the bottom has set and browned.
- Place the skillet into the oven and bake until golden and fluffy, about 20-25 minutes. If desired, sprinkle top of frittata with extra cheese five minutes before removing from oven.
- Let frittata sit for five minutes. Remove from pan and cut into 6-8 portions.