Ok, let’s get this out there. I love frittata’s. They are so versatile and literally work for every meal from breakfast, brunch, lunch to dinner. And as a bonus there is no die hard formula so you really can throw in any leftover veggies that are hanging out in the fridge.
When planning our Easter brunch though I realized we needed another good dish that could seamlessly go with a ham and making a frittata came to mind. I played with the recipe a bit and here’s the version I’ve decided to go with. Although if you have different veggies just change them out!
Approx. 2 cups chopped vegetables (I used onion, peppers, and broccoli)
4 slices cooked turkey bacon chopped
3 tsp. chopped basil
1-2 minced garlic cloves
1 tsp. salt
¼ tsp. pepper
1 cup shredded cheese (I used white cheddar but any will do)
6-8 large eggs, whisked
1. Heat the oven to 400 degrees.
2. Drizzle a little olive oil in the pan (preferably cast iron or oven safe skillet). Warm over medium high heat. Cook the vegetables, stirring periodically, for a few minutes. Add the bacon and let cook for one to two minutes stirring occasionally.
3. Add the basil, garlic, salt and pepper and cook for one minute, stirring frequently so garlic doesn’t burn.
4. Spread the vegetables into a layer in the bottom of the skillet and add the cheese evenly on top. Let it just start to melt.
5. Pour the egg mixture over the vegetables and cheese as evenly as possible. Let everything cook for 1-2 minutes until the egg starts to set around the outside.
6. Bake the frittata in the oven for 10 minutes or until the eggs are set. Check by slicing a small slit in the center and making sure no eggs run into the cut.
7. To brown the top, turn on the broiler and let broil for 1-2 minutes.
I personally like my frittatas with a nice spring salad and glass of white wine. However, they are the perfect crowd pleaser to serve at an Easter brunch with family and friends! Even the kids will dig in. Enjoy!