Garden Fresh Fritatta with Bacon
Garden Fresh Fritatta with Bacon is a gluten free breakfast. This recipe makes 6 servings with 154 calories, 9g of protein, and 10g of fat each. For 64 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe from Sumptuous Spoonfuls requires shredded cheese, eggs, zucchini, and tarragon. 825 people have made this recipe and would make it again. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 44%, this dish is good. Try Garden Capunti – Pasta with Fresh Garden Flavors (Meatless Monday), Fresh Garden Pizza, and Garden Fresh Salsa for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 - 2 slices of bacon, cooked & crumbled
3 - 4 eggs
fresh snipped chives
Red Robin seasoning & fresh ground pepper
1/2 - 1 jalapeno, chopped fine
1 teaspoon olive oil
1/4 cup onion, peeled & chopped
1 potato, cooked, peeled & chopped
About 1 cup shredded cheese (I used cheddar & mozzarella)
a sprig of fresh tarragon, chopped fine (or other fresh herb)
1 medium tomato, cored & chopped
1/4 cup crookneck or yellow summer squash, sliced & chopped
1/4 cup zucchini, sliced and chopped
Equipment:
whisk
bowl
frying pan
spatula
Cooking instruction summary:
Heat the pan over medium heat till it's hot (if you're using a Tfal pan, you'll know when the dot turns red), then add the olive oil, potato, zucchini, squash, and onion and sautee, stirring frequently, until the onions are soft and translucent and the squash is tender. Meanwhile whisk together the eggs in a bowl until frothy, then stir in the seasonings, tarragon and jalapeno.Remove the veggies from the pan and pour the eggs on bottom. Sprinkle on the sauteed veggies, cheese, bacon and then the tomato on top. Cover the pan and reduce the heat to medium low. Cook for about 10 minutes or so or until the cheese is melted and the eggs are done in the middle.Sprinkle with fresh snipped chives and serve with a spatula, to cut it into wedges.
Step by step:
1. Heat the pan over medium heat till it's hot (if you're using a Tfal pan, you'll know when the dot turns red), then add the olive oil, potato, zucchini, squash, and onion and sautee, stirring frequently, until the onions are soft and translucent and the squash is tender. Meanwhile whisk together the eggs in a bowl until frothy, then stir in the seasonings, tarragon and jalapeno.
2. Remove the veggies from the pan and pour the eggs on bottom. Sprinkle on the sauteed veggies, cheese, bacon and then the tomato on top. Cover the pan and reduce the heat to medium low. Cook for about 10 minutes or so or until the cheese is melted and the eggs are done in the middle.Sprinkle with fresh snipped chives and serve with a spatula, to cut it into wedges.
Nutrition Information:
covered percent of daily need
