Skip to content

Cheese, Vegetable and Bacon Frittata Recipe

May 13, 2010

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.

: : : : : : :


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)


  1. Preheat oven to 350°. In a medium bowl, whisk eggs, milk, bacon and grated Romano. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. Let frittata sit for five minutes. Remove from pan and cut into 6-8 portions.
3 Comments leave one →
  1. May 13, 2010 7:48 pm

    First of all I’m so sorry about Na. I hope you and your family are doing as well as can be during this time of loss.

    Thanks for sharing the recipe, sounds and looks tasty.

    Take care and I’m glad you’re going to continue with the challenge.

  2. May 13, 2010 10:22 pm

    Now, that looks really yummy. Thanks for sharing this great info.

  3. May 16, 2010 9:12 pm

    Looks delicious!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: