eat….drink….and be merry….it makes life better!


Done 1

ready to eat Frittata

done 2

It is Monday morning and lucky me it’s a holiday!  The house is quiet, and the coffee is brewed.  I think I will make a Frittata.   The great thing about a Frittata, is that you can use any ingredients that you want.  Today, I am using peppers, onions tomatoes and bacon.  Who doesn’t love bacon?!?


Here is what I used:

A very well seasoned CAST IRON SKILLET A MUST!

6 Jumbo Eggs

2 Cups Cooked Pasta

1/2 Cup Heavy Cream

7 Slices Bacon Chopped

1 Small Sweet Onion

6 Diced Sweet Grape Tomatoes

1/2 Cup Fresh Grated Pecorino Ramano Cheese

4 Small Sweet Peppers

Salt and Pepper

Sour Cream for Garnish

Preheat oven to 350 degrees.

In iron skillet, fry bacon and onion and peppers until bacon is crisp and onion have become transparent.  Approx. 5 minutes over medium heat. Remove from heat and let stand.  Important to not drain any fat from the pan, this is key in helping your Frittata to easily glide out of the pan after baking.  In large bowl combine eggs, cream, and cooked pasta.  Make sure pasta is separated and well coated.  Mix well and add diced tomatoes and add a dash of salt and pepper.  Pour ingredients into skillet covering the bacon onion and pepper mixture.

frittata ready to bake

Do not stir as eggs are beginning to set up in the hot skillet.  Add fresh grated cheese to the top and let stand for 10 minutes.

Bake Fritatta

Then place in oven for 20 minutes or until golden brown crust has formed on top. Remove from oven and let rest for 15 minutes.

done out of the oven

Place cool plate over top of pan and turn over and Frittata should fall out of pan (with some taps on bottom of pan if needed).


out of the skillet

Happy Monday and enjoy,


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This entry was posted on February 17, 2014 by in Appetizers, Breakfast, Pasta, Sides, The Main Course and tagged , , , , .

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