Prep 20 mins
Cook 20 mins
Besides fried egg sandwiches, I also enjoy a toasted Western on occasion. Sometimes I also make it as a Frittata for dinner.
- 1 red pepper, chopped
- 6 green onions, chopped
- 8 slices bacon, sliced into small pieces
- 8 eggs
- 1⁄2 cup half-and-half
- 1 tablespoon butter
- salt and pepper
- Preheat oven to 350 degrees.
- In a medium sized skillet over medium high heat, fry the bacon until desired doneness in butter.
- Add the chopped vegetables and continue cooking until just softened.
- In the meantime, crack the eggs in a bowl, add half/half, salt and pepper to taste and whisk until combined.
- Pour mixture over the other ingredients in the skillet and cook until the bottom has just set.
- Place pan (with foil wrapped around the handle if not ovenproof) in the oven and bake for approximately 10 minutes or until the top is set.
- Watch closely!
- Cut into four wedges and serve hot.
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 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.