Go Back
Connie Nelson

Kristin's Mother's Day Easy & Delicious Frittata (Of course, it's GF!)

This one includes bacon, but if you're vegetarian, just omit the bacon, obviously.   Steamed broccoli is awesome in a frittata.   Also, a potato and asparagus frittata is delicious!
Print Recipe
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 eggs, whisked
  • 1 cup heavy organic whipping cream
  • 5 slices thick bacon, cut into 1 inch pieces & fried
  • 1 cup Gruyere cheese with a little bit of Havarti, shredded
  • 1-2 tbsps. butter
  • 1 cup cherry tomatoes or 1 cup mixed harvest tomatoes
  • Fresh basil, chopped
  • Salt & Pepper to taste
Saute the following:
  • 2 cups mushrooms, sliced
  • 1 "bunch" green onions, diced
  • 1 cup yellow or red onions, chopped
  • 2 cups spinach

Method
 

  1. Preheat oven to 375
  2. Fry bacon in a cast iron or heavy duty oven-proof skillet until crispy, remove from pan & drain
  3. Whisk eggs until light in color and frothy
  4. In 2-3 tbsps of bacon grease, sauté onions until tender (I also add butter!)
  5. Gradually whisk in cream, salt & pepper (to taste)
  6. Continue sautéing mushrooms & spinach 
  7. Add bacon & basil
  8. Whisk the frothy egg mixture & pour over all the yummies in the skillet
  9. Top with tomatoes and lightly tap into egg mixture for great color
  10. Sprinkle shredded cheese on top
  11. Cook for 2-3 minutes until eggs start to “set” 
  12. Transfer to preheated oven for 10-15 minutes until eggs aren’t runny in the middle
Serving ideas:
  1. Serve straight from the skillet or slide onto a serving platter garnished with fresh basil leaves.
    For great taste & color, garnish with sour cream, guacamole or sliced avocados & salsa!

Notes

Y’all know a frittata is basically a baked omelette.   They’re so fun to make because you can add your favorite meats, veggies and cheese.  Cheddar, brie and parmesan are great choices.  
Leeks add a ton of flavor as well as garlic. 
So, I can’t wait for you to create your own frittata and share your recipe and pictures with me, ok?   I love hearing from you.
Love y’all,
connie
ENJOY A LITTLE TASTE OF HEAVEN RIGHT HERE IN AUSTIN, TEXAS!