Best Cheddar Bacon And Leek Frittata Recipes

30 MINUTE LOW-CARB BACON AND LEEK FRITTATA

Steps:

• Pre-heat the broiler (grill).
• Place an oven-proof fry-pan (approx 9½inch base or 24cm) over medium heat.
• Add the oil to the pan and cook the leek, bacon and garlic for 5 minutes or until leek is softened.
• Meanwhile, whisk the eggs and the sour cream in a large jug.
• Add the grated cheese to the eggs and season with salt & pepper.
• Reduce the heat to medium-low and pour the egg mixture into the pan and cook for about 8 minutes, until the edges are set.
• Break up the feta and scatter evenly around the frittata.
• Place fry-pan (oven-proof) in the broiler or grill and cook for 3-5 minutes or until set.
• Slice and serve with a Parmesan & arugula (rocket) salad.

BACON CHEDDAR FRITTATA

Steps:

• In a bowl, whisk the eggs, milk, onion, butter, salt and pepper. Pour into a shallow 3-cup baking dish coated with cooking spray. Sprinkle with cheese and bacon. Bake, uncovered, at 400° for 12-15 minutes or until eggs are set.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

SPINACH-BACON FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add onion and spinach, season with salt and pepper, and cook until onion is translucent, about 5 minutes.
• Add eggs and bacon, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

POTATO-LEEK FRITTATA

Steps:

• Preheat oven to 425 degrees. In a 10-inch ovenproof nonstick skillet, heat oil over medium-high. Add leek and potato, season with salt and pepper, and cook until leek is translucent, about 5 minutes.
• Add eggs and ricotta, season with salt and pepper, and stir to combine. Cook, undisturbed, until edges are set, about 2 minutes. Transfer skillet to oven and bake until top of frittata is just set, 10 to 13 minutes. Invert or slide frittata onto a plate and cut into 6 wedges. Serve warm or at room temperature.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk the eggs, milk, butter, salt and pepper until blended. Pour into a greased 11x7-in. baking dish. Sprinkle with onions, bacon and cheese. , Bake, uncovered, until a knife inserted in the center comes out clean, 25-30 minutes.