My Breakfast Frittata

Recipe by Patrick
READY IN: 15mins
YIELD: 1 pie




  • Turn on oven to BROIL.
  • If not already done, fry bacon and sausage in pan and drain.
  • Saute onion and peppers in a little of the bacon grease.
  • use the same non-stick (oven-safe) 9" skillet for everything.
  • Salt and pepper this at the first, then halfway through, add garlic and adjust seasoning.
  • Sauté for about 4 minutes, flipping or stirring occasionally.
  • While this is cooking and the bacon and sausage are resting.
  • Beat the 6 eggs together with the milk, cayenne and 1/4 t.
  • salt, add fresh ground pepper.
  • When onions and peppers are colored and done to your liking, mix sausage and bacon (CRUMBLED) back into pan.
  • Pour the egg mixture over all of this and drag a rubber or wooden spatula across bottom of pan, letting the egg fill in behind spatula (this is important to produce fluffy eggs).
  • Once the egg stops filling in easily, shake pan around and get everything even.
  • Add about 1/2 cup shredded cheese mixture onto top and let cook over medium heat for a few minutes (about 3-4 minutes).
  • Take off burner and add immediately to oven under BROILER.
  • Make sure rack is in the middle of the oven.
  • Let cook until cheese is not only melted, but colored very well, some browning will occur, this is just tasty goodness.
  • Pull from oven, shake pan around a bit to loosen eggs from non-stick surface.
  • If a little help is needed, push sides of fritata with a wooden spatula or spoon to help loosen.
  • Slide off pan onto cutting board or plate and cut in quarters like a pizza.
  • Plate up with some oregano or parsley sprinkled on top.
  • Enjoy.
  • This is very easily altered to your specific tastes by changing or adding ingredients.
  • For instance: Use Parmesan and Mozzerella, add pepperoni and Canadian bacon in place of sausage and bacon.
  • Add oregano and some mushrooms to make a Rustic Italian Fritata.
  • Easy modification.
  • Just be careful, adding too much cheese on top will result in the middle of the eggs not being fully cooked.