Bacon, Roasted Red Pepper, Onion Frittata

Rubbery, over cooked, leathery eggs are not tasty eats. There are 2 secrets to a great frittata.

1. Use a dish that’s wide enough! The smaller the diameter of the dish, the longer the eggs take to cook–hence the leathery-ness and browning. Notice in the pic that the eggs come about half way up the dish.

You’ll never guess #2.

2. Acid. Vinegar, lemon juice, salt, etc. Acids actually tenderize the proteins in the eggs, so the end result is lighter and creamier…and NO, you don’t taste the acid in the finished eggs.

Ingredients

  • 6 eggs
  • 3 strips of bacon, crumbled
  • 2 green onions, chopped
  • 3 basil leaves, chopped
  • 1/2 roasted red pepper, chopped
  • 1/4 t vinegar or lemon juice

Method

Grease an oven safe baking dish (a pie or tart pan works great here) and turn the oven to 350F.

In a bowl whisk together all the ingredients and pour them into the greased baking dish. Bake for approx. 20 minutes–or when you gently agitate the dish, the center doesn’t jiggle.

6 thoughts on “Bacon, Roasted Red Pepper, Onion Frittata

  1. Rose Reply

    This is my go-to everyday-of-the-work-week breakfast. Simple ingredients: you don’t even need to open up a can of coconut milk. Easy to sub-in other protein and veggies that you need to use up/have at hand. Love the acid and wide-dish tips.
    As a side-note, I’ll be trying your crispy chicken wings recipe tomorrow morning for Football. I made those guacamole stuffed peppers topped with bacon. delicious. please continue to post creative recipes!

    • ROSE Reply

      i forgot one thing. add your desired spices. it was kind of bland without it. even salt and pepper! i’m adding red boat fish sauce (paleo-approved), parsley, s&p, italian seasonings, etc. to mine right now.

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