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.


  • 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


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 responses to “Bacon, Roasted Red Pepper, Onion Frittata”

  1. ok, come over early Saturday and make this one for me!!

  2. Totally making this for a crowd this weekend – Thanks!

  3. This turned out great, the basil was a nice, subtle touch 🙂

    1. oh my gosh, this is an old recipe. we need to re-photo this sucker. glad you enjoyed it though!

  4. 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!

    1. 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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