Bacon, Goat Cheese and Veggie Frittata

What I love about this recipe, other than it’s super easy and always a hit with my Dad every time I make it, is that it can be made the night before and cooked the next day J

If you are not familiar with a Frittata, it is basically a crustless quiche, though a quiche is made with heavy cream to give it custard like consistency.  Frittatas are usually cooked on a pan on the stovetop, but I bake mine in the oven.

Bacon, Goat Cheese and Veggie Frittata

Ingredients:

2 cups chopped mushrooms

1 cup diced red pepper

1 cup diced onion

½ tsp herbs de Provence

Olive Oil Spray

8 eggs, lightly beaten

1 ½ oz goat cheese crumbles

½ oz parmesan, grated

Directions:

Preheat oven to 350°F

In a large skillet, cook your bacon.  Once cooked, remove bacon from the skillet and place on a paper towel lined plate.  Add the mushrooms, onions and peppers to the pan (using the bacon grease as your cooking fat). 

Mist a baking dish or pie dish with Olive Oil Spray, and then add the veggie mixture to the dish.  Add the bacon.  Cover the veggies and bacon with the beaten eggs.  Drop in the goat cheese crumbles and sprinkle with grated parmesan.

Cook for 25 minutes or until set.  Serve warm or cold.