This past Mother’s Day, instead of spending a mint to sit elbow to elbow in a restaurant for brunch, my “kids” and I decided to each make a little of the meal and all have a relaxing morning here in my home.
I made my frittata and will share that here. It is basically like a quiche, without the crust. It is a VERY versatile recipe because you can add to it anything you would think to add to a quiche or omelet, and its great for using up what happens to be in the fridge! I will give you my general recipe, but experiment and make it your own!
Watch for my recipe for Orange Stuffed Rolls, which my daughter-in-law Heather made for all of us soon! They are so yummy you are going to want to add that recipe to your cookbook club recipe box too!
We served it all with wonderful MIMOSAS! It all made for a wonderful, festive Mother’s Day that I loved! You will too!
Bacon & Cheese Frittata
Ingredients for a 8″ or 9″ pie pan, double for a 9″x13″ cake pan
Yield: One recipe = 6 Servings
- 6 eggs
- 1 cup of milk; I actually use Half & Half, or a combo of the two
- 2 Tbsp butter or margarine; melted
- salt & pepper to taste
- 1/4 cup chopped green [scallions] onions
- 5 strips bacon; cooked and crumbled
- 1 cup shredded cheddar cheese
- In a bowl beat eggs with the milk, melted butter, salt & pepper.
- Add remaining ingredients or those of your choice.
- Pour into a greased [sprayed with Pam or equivalent] 11″ x 7″ pan or pie pan [9"x13" for double recipe]
- Bake in a 350°F oven for approximately 25 to 30 minutes for a single recipe or about 35 to 45 minutes for a 9″x13″ pan [if you are baking two  pie pans use the lesser baking time] until the eggs are set.
Want even MORE Frittata and Mimosa Recipes and IDEAS? This will really show how VERSATILE a frittata is!
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