Bacon Frittata Recipe
Are you ready to learn how to make a delicious bacon frittata? This recipe is great for anyone, whether you’re a pro in the kitchen or new to making egg dishes. It will soon be your favorite way to start the day!
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Servings: 8 servings
Calories: 76kcal
Equipment
- 10" Cast Iron Skillet
- Mixing Bowl
- Whisk
- sharp knife
- cutting board
Ingredients
- 4 slices bacon diced
- 4 whole scallions diced
- 1 medium zucchini diced
- 1 cup corn kernels
- 8 whole eggs beaten
- ½ cup cheese shredded
- ½ cup whole milk or heavy cream or sour cream
- salt and pepper to taste
Instructions
- Place the oven rack in the top ⅓ of your oven, and preheat to 350°F.
- Warm a 10” cast iron skillet over medium heat, then sauté the bacon until fully cooked and crispy (8-10 minutes). Move the bacon pieces onto a plate lined with a paper towel, leaving 2 tablespoon of bacon grease in the pan.
- Keeping the skillet over medium heat, add the scallions, zucchini, and corn kernels. Sprinkle with salt and pepper, then sauté for 3-5 minutes until the vegetables soften but do not brown.
- While the vegetables cook, whisk together eggs, cheese, and milk in a mixing bowl, adding a healthy pinch of salt and a few shakes of black pepper.
- Whisk gently until evenly combined, then stir in the chopped bacon.
- Once the vegetables are cooked, turn the burner off and evenly spread them around the pan. Pour the egg mixture over the vegetables, gently lifting them to allow the eggs to run underneath them.
- Transfer the whole skillet to the oven and bake for 30 minutes until the frittata puffs up and turns a golden color.
- Remove the skillet from the oven and allow to cool for 10 minutes – the frittata will deflate.
- Sprinkle with diced herbs of choice, slice into pieces, and serve warm.
Notes
Tips for a Perfect Frittata
Want to make a perfect bacon frittata? Follow the tips below to avoid common mistakes, and you will have an unforgettable breakfast:- Texture Details – Wondering how to keep frittata fluffy? It’s all about the method. Beat the eggs well to add air making the frittata light and fluffy. Bake it at a moderate temperature to cook the eggs right. Overcooking is a big mistake. It makes the frittata dry and crumbly. Check with a toothpick or a knife a few minutes early to see if it’s done.
- Use the Right Tools – A cast iron skillet changes the game. It cooks the frittata evenly, making a nice crust and a soft inside. Always preheat the skillet before adding the eggs. The size of your skillet matters, too. A skillet that’s too big makes the frittata thin and overcooked, while a skillet that’s too small leaves it undercooked in the middle. I suggest using a 10-inch skillet for the best results.
- Properly Balance Ingredients – Getting the ingredient amounts right is critical. Too much bacon or too many veggies can mess up the taste. Stick to the recipe for the best results.
- Seasoning Tips – Seasoning is also crucial. The right amount of salt, pepper, and herbs makes a big difference. Season as you go, but don’t overdo it. It’s harder to fix a dish that’s too salty.
Nutrition
Calories: 76kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 17mg | Sodium: 165mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 166IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 0.2mg
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