Bacon & Cheddar Frittata with Dijon & Scallions
Every Sunday I look in my refrigerator and ask myself, “What can I throw into a frittata for the week?” It honestly changes each week depending on what needs to get used up, but the result is always delicious! Recently I had bacon, sharp cheddar cheese, and some sad looking scallions that needed to be used, resulting in a tasty breakfast that is satisfying warm out of the oven or at room temperature.
Ingredients
8 strips bacon
10 large eggs
1/2 cup half and half or heavy cream
2 tsp. Dijon mustard
1/4 cup finely chopped chives or scallions
1/2 cup grated sharp cheddar cheese
3/4 tsp. kosher salt
1/2 tsp. black pepper
Nonstick cooking spray
Recipe:
Preheat the oven to 350 F
Line a large baking sheet with aluminum foil and arrange the bacon on the sheet in an even layer. Bake for 20-25 minutes or until crispy. Place cooked bacon on a plate lined with paper towels, dabbing off any excess bacon grease. When the bacon is cool to the touch, crumble into bite sized pieces.
In a large bowl, whisk eggs, half and half, dijon mustard, chives, salt, and pepper until fully incorporated.
Spray a deep dish pie pan with nonstick cooking spray.
Place crumbled bacon and scallions in the bottom of the pie pan. Pour the egg mixture over the top. Sprinkle with the grated sharp cheddar cheese.
Bake at 350 F for 25-30 minutes or until the center of the frittata is set.
Allow the frittata to cool for a few minutes and turn out onto a platter.
Slice the frittata into 6 pieces. Serve warm or at a room temperature.
Cook’s Notes:
I like to make a frittata on Sundays and portion into containers for the work week. It is an easy way to have a tasty breakfast in a pinch!
You can change up the flavor combinations for whatever you like or have in the fridge. Sausage and gruyere, ham and swiss, bacon with gouda and peas, roasted veggies - the options are endless!
