Savory Bacon and Pea Frittata
Savory Bacon and Pea Frittata
I usually have eggs on hand in my refrigerator. I use eggs in multiple recipes that I make, therefore I like to keep eggs on hand. However, sometimes I don’t get the eggs used up before they start to approach the expiration date. One of the ways I like to use up eggs are frittatas. Frittatas are a great way to use up eggs. Frittatas also make a great weekend dinner meal that is easy and effortless to make. This recipe is easy because oven and microwave do all the work. Frittatas like this savory bacon and pea frittata are also a good way to use up any cheese before it starts to mold.
Sometimes I find Frittatas to be dry. To avoid this, I found a way to make a Frittata that was savory and craveable. Moisture is added to this recipe by using bacon which has more fat content. And the use of butter added to the vegetables that created that moist and savory flavor I was looking for. My husband also raved about this Frittata and said it was the best I had ever made.
Serving options:
You can serve the Frittata plain. Another way to jazz up the flavor would be by drizzling garlic aioli, ketchup, hot sauce or Siracha over each slice.
Vegetable Substitutions:
Broccoli would be another frozen vegetable that can be substituted in place of the peas. If you are on a low carbohydrate diet, you can omit the potatoes. Keto diet options are to omit the potato and use broccoli instead of peas.
Other ways to use eggs:
Extraordinary Egg Fried Rice – Traveling Garden Lady
Ingredients
- 1/2 pound thick cut bacon
- 1 cup frozen peas
- 6 large eggs
- 1-2 small red potatoes (Washed with skin on and diced into 1/2-inch pieces (about 1/2 cup))
- 1 cup shredded white cheddar cheese
- 2 tablespoons butter
- 1/4 cup 1 % milk
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/8 teaspoon black pepper
- For: 1 serving (1/6th slice of Frittata)
- Preparation: 15 min
- Cooking: 1 h
- Ready in: 1 h 15 min
Instructions
- Preheat oven Fahrenheit to 400 degrees
- Foil line 15 x 10 baking sheet. Arrange slices so that they don’t touch on the baking sheet and place in oven for 10 minutes bacon.
- Remove from oven and flip the bacon slices. Cook for another 8-10 minutes until it is crispy. When bacon is removed, turn the oven temperature down to 350 degrees Fahrenheit.
- Place bacon on paper towel lined plate to absorb the excess fat dripping. Then slice into 1 inch size pieces.
- While the bacon is cooking place the frozen peas and diced red potato into a microwave safe dish with a lid for 4-5 minutes until the peas have warmed and the potatoes when poked are tender. Remove from the microwave add the butter and sprinkle with the salt and pepper and set aside with the lid. Be careful the dish will be hot (I use oven mitts or a towel to remove).
- Next crack the 6 eggs into a medium bowl and whisk well to break up the yokes.
- Add the nutmeg and shredded white cheddar to the egg mixture and stir gently.
- Next place a 10-inch skillet on the stove top and heat on medium heat to warm the pan for 1-2 minutes. Place the pea and potato mixture in the pan to gently sauté for 2 minutes.
- Turn off the burner and add the egg mixture to the pan and top with bacon pieces, gently stirring to incorporate the bacon.
- Place it in 350-degree oven and bake for 20-25 minutes until the egg mixture is set. You will know it has set by gently tipping the pan and the egg mixture will not run.
- Remove from oven and allow pan to cool for 5 minutes. Slice it into 6 pieces, serve and enjoy.
- Per serving
- Energy: 397 kcal / 1659 kJ
- Fat: 29 g
- Protein: 26 g
- Carbs: 8 g
