Happy new month!
As I was catching up on Pioneer Woman‘s food posts, I saw a frittata recipe which inspired me to make one. As soon as I thought of making the frittata, I figured the perfect combination would be to use bacon and broccoli. Any excuse to incorporate bacon in my food and the bright side broccoli is a super healthy food so it cancels out all the bacon grease, right? Well don’t quote me on that 🙂
This recipe requires only a handful of ingredients.
 Start by cutting up the bacon into bite size pieces. I would have preferred using streaky bacon but all I could find in the supermarket was collar bacon.
In a oven proof pan preferably non stick, fry up the bacon.
My non stick pan has some plastic on the handle so I couldn’t use that since the frittata will need to finish off in the oven.
 Fry the bacon until desired and then remove from the pan and set it aside.
Add some little oil and then fry up the onions.
As you can see my not non stick pan is full of char marks from the bacon, not to worry as the onion cooks down the bacon grease will loosen adding colour and flavour to the onions.
 Toss in the green bell pepper slices.
Stir to coat with the onions and let the green pepper to cook down for about 3 – 5 minutes.
As the green  pepper is cooking break the eggs in a large bowl.
Next add the broccoli florets. I had blanched the broccoli to ensure they saute faster.
Tip: Blanching is a way of cooking vegetables for a short period of time in order to ensure they maintain both colour and flavour. Essentially in a pot with boiling salted water, you add your vegetables e.g broccoli or french beans. Cook in the boiling water for a few minutes. Drain the hot water and run cold water over the vegetables to stop further cooking, alternatively you can put the vegetables in a bowl with ice cold water and drain. The vegetables are then ready to be sauteed or stored to be cooked later.
 As the broccoli is sauteeing, grate some cheddar cheese over the eggs. This trick I learnt from Ree of The Pioneer Woman.
 Lightly beat the eggs and cheese with a fork.
Remember to season with some salt.
Finally add the fried bacon to the egg mixture.
 Now pour the egg mixture over the vegetables, ensure it spreads.
Sprinkle over some black pepper.
Cook on the stove top for about 3 – 5 minutes on medium low heat to ensure the bottom sets.
Transfer the pan into a pre heated oven at 375 degrees F Â about 190 degrees C and bake for 10 -12 minutes until the top sets and the eggs are done.
 Gently loosen the sides and slide the frittata onto a plate.
Voila.
Slice it up and we’re ready to serve.
It is only obvious I picked out the piece with the most bacon 🙂
Drizzle over some ketchup or serve with some salad.
Enjoy.
Video:
Bacon and Broccoli Frittata
- 200 grams bacon, cut into bite size pieces
- 1 medium sized white onion, cut into half moon slices
- 1 medium green bell pepper, sliced
- 1 head of medium broccoli, florets blanched
- 6 eggs
- Cheddar cheese
- Salt and pepper to taste
- Oil for frying
Instructions
In a heat proof pan or cast iron skillet, fry the bacon.
Once the bacon is cooked to your liking, remove and set aside.
Add a teaspoon of oil onto the pan and fry the onions until lightly cooked.
Add the bell pepper slices and cook for about 3 - 5 minutes over medium low heat.
Break the eggs into a bowl and grate over some cheddar cheese.
Lightly beat the egg mixture with a fork.
Once the bell peppers are cooked,add the broccoli florets and cook for 3 minutes.
Season the eggs with some salt and add the fried bacon.
Pour the egg mixture over the vegetables in the pan.
Cook over medium low heat for 3 -5 minutes to cook the bottom.
Transfer the pan into a preheated oven at 375 degrees F / 190 degrees C.
Bake for 7 -10 minutes or until the eggs are set.
Remove from the oven, gently loosen the sides and slide onto a plate.
Slice it up, serve and enjoy.
Yum!
☺