Oven Baked Western Frittata

Delicious! This quick and easy frittata was a huge hit at breakfast this morning. I made as written except that I added 1/8 tsp. baking powder to the egg/ half-and-half mixture before pouring over the other ingredients. I always do this as it makes for fluffier eggs. I cooked and baked this in a 12" cast iron skillet. I served this topped with salsa. Next time, I might add some fresh mushrooms, cheese, and ham. Thank you for sharing this keeper recipe.

This is a winner and I can't wait to make it again. The combination of the bacon and the veggies is wonderful. The eggs were light and fluffy....just the way we like them. I highly recommend this dish to everyone. Thanks so much for sharing it, Lori Mama!!!!

This was quite good on its own, but I've made it twice now and liked it better the second time. I used more bacon, just shy of the full pound, 9 large eggs & no salt. Like someone else, I didn't bother with any stove top cooking and just baked the whole thing in the oven. I think my pan was a little larger, it took a little over 20 minutes to be done.

Made for DH and myself, lovely breakfast. Quick too, I like that. Will certainly make again.

I scaled this back for 2 and the DM and I enjoyed immensely I especially liked the taste of the capsicum (bell pepper) in the dish. I was very tempted to add a light sprinkle of chilli cheese and may still do next time. Thank you Lori Mama, made for Everyday A Holiday.