Cheese, Bacon & Herb Frittata

The other day, one of my co-works made a Frittata for a potluck breakfast. Another co-worker is currently on a "carb free" diet, to get in ship shape for her upcoming wedding so the Frittata was made special for her. A Frittata is like a quiche, except Frittata is crust free; Just eggs and whatever goodies you'd like to add in for flavour. It's incredibly versatile and easy! It can be made in advance and re-heated or eat it cold. Frittata is the perfect for potluck, picnic, breakfast, lunch, dinner or snack!

For the herb addition to my Frittata I used a couple great freeze dried seasoning blends from Epicure Selections. Their Cheese, Chive & Bacon Dip Mix and Three Onion Dip Mix are perfect additions to eggs, potatoes, soups and of course, dips. I absolutely love their products and have one of just about everything in the catalogue. If you don't have Epicure products to use in your Frittata, just use whatever herbs or seasonings you'd like.

Ingredients:

8 whole eggs
1/4 cup milk
1 tablespoon dried herb blend of your choice (I used 1/2 tbsp Epicure Cheese, Chive & Bacon Mix and 1/2 tbsp Epicure 3 Onion Mix.)
Pinch each of Salt & Pepper
4 slices of crisp cooked bacon, broken into small pieces
1/2 cup shredded cheddar cheese, divided
2 green onion sprigs, sliced thin

Directions:

1. Pre-heat oven to 350° F. Lightly grease a 9 inch pie plate and set aside.

2. Add eggs and milk to a bowl and beat together. Stir in herbs, salt and pepper.

3. Pour egg mixture into prepared pie plate. Sprinkle over half the cheese and drop bacon pieces evenly around the dish. Cover with remaining cheese.

4. Bake in pre-heated oven for 30 minutes, or until cheese has melted and the eggs are puffed up and the edges starting to brown.

5. Remove from oven and sprinkle with sliced green onion. Let cool slightly then slice and serve.

Variations: Substitute ham or sausage for bacon, or omit meat for a vegetarian option. Use fresh herbs instead of dried. Add fresh, diced veggies. Anything goes!



This post is part of Twister Tuesday @ GNOWFGLINS.