Part omelette, part quiche, frittatas are an easy upgrade for your brunch menu
I love a dish that goes from ho-hum to wow with just one (or two) simple steps. That’s how I like to think we’ve upgraded a basic egg omelette with this week’s Herbtastic Frittata recipe. Think gooey chunks of Gruyere, sauteed morsels of bacon, crisp tender veggies, and a dusting of your favorite fall herbs. You’re basically making an omelette, then popping it in the oven. Quick, easy, delicious!
Bacon, Herb and Cheese Frittata
3 strips bacon (store-bought, pre-cooked such as Oscar Mayer or Boars Head)
Red and yellow pepper, diced
Fresh herbs, such as chives, parsley, rosemary, thyme
Gruyere cheese, cut into small chunks
4 eggs, beaten
Salt and pepper to taste
1/4 cup milk
Preheat oven to 350 degrees. Add milk to eggs; whisk and season with salt and pepper. Heat oil over medium-high heat. Sauté peppers and bacon until lightly browned. Pour in egg mixture, reduce heat to low and cook until egg begins to set around the edges but is still wet in the center. Top egg with cheese, then fresh herbs. Transfer pan to oven and complete cooking. Loosen with spatula and transfer to plate (or cover pan with plate and flip to release). Cut into wedges and serve. Serves 2.
From In Deb’s Kitchen
