Bacon, Tomato and Artichoke Frittatta

I’m always looking for a healthy but hearty breakfast. I decided a simple frittatta with vegetables would do the trick.

A frittatta is an Italian version of the omelet. And it’s so much easier! You mix the eggs and the drop on your toppings – bake it – and that’s it! My kind of recipe –

You can add any kind of vegetables, but I like the tartness of the tomatoes together with the salty bacon and creaminess of the artichoke hearts. And it’s easy to do!

Here’s How to Do it:

Start by cooking up the bacon. Lay it in a single layer in a baking dish with a rack.

Bake at 350° for about 15 to 20 minutes, or until it’s crisp and the fat is rendered. Save out 1 Tablespoon of the fat. Leave the oven on.

Cut up the tomatoes, artichokes and green onions.

Place the eggs, milk, salt and pepper into a blender and process on low until well mixed and frothy.

Melt the butter in the bottom of a 10 inch cast iron skillet and add the 1 Tablespoon of bacon fat.

Pour the egg mixture into the skillet.

Crumple the bacon on the top. Layer on the vegetables and

bake for about 20 to 30 minutes, or until the eggs are set.

Cut the frittatta into wedges and serve with a dollop of sour cream.

Print

Bacon, Tomato and Artichoke Frittatta

An easy, hearty yet healthy brunch or breakfast main dish.

Course: Breakfast, brunch

Cuisine: Italian

Keyword: artichoke hearts, bacon, eggs, omelet, tomatoes

Author: HelenFern

Ingredients

• 1/2 pound sliced bacon (reserve 1 Tablespoon bacon fat)
• 1 Tablespoon butter
• 8 large eggs
• 3 Tablespoons milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup canned artichoke hearts, cut into chunks
• 12 cup coarsely chopped tomatoes
• 1/3 cup sliced green onion
• sour cream for garnish

Instructions

1. Start by cooking up the bacon. Lay it in a single layer in a baking dish with a rack. Bake at 350° for about 15 to 20 minutes, or until it's crisp and the fat is rendered. Save out 1 Tablespoon of the fat. Leave the oven on.

2. Cut up the tomatoes, artichokes and green onions.

3. Place the eggs, milk, salt and pepper into a blender and process on low until well mixed and frothy. 

4. Melt the butter in the bottom of a 10 inch cast iron skillet and add the 1 Tablespoon of bacon fat.

5. Pour the egg mixture into the skillet. 

6. Crumple the bacon on the top. Layer on the vegetables and bake for about 20 to 30 minutes, or until the eggs are set. 

7. Cut the frittatta into wedges and serve with a dollop of sour cream. 

© Copyright 2019 The Lazy Gastronome

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