Garlic and Raspberry Bacon and Vegetable Frittata
Frittata is a versatile egg dish that can be served hot or cold, for breakfast or lunch, on a Sunday holiday, or any day. You can use most any vegetables you have on hand, leftover potatoes, bacon or sausage, cheddar cheese, monterey jack, etc., the possibilities are endless. It is often made in a skillet as a large flat style omelette, but this is an easier preparation, baked in the oven.
Garlic Olive Oil
Raspberry Balsamic Vinegar
Tuscan Herb Seasoning
2 Tbsp butter, softened
1 pound bacon, fat trimmed, diced or sausage crumbled
¼ cup Garlic Olive Oil
1 small yellow onion, diced
1 Tbsp Tuscan Herb Seasoning
2 tsp. salt
12-15 asparagus spears, cut in ¼” pieces
6-8 artichoke hearts, drained and quartered
3 Tbsp Raspberry Balsamic Vinegar
14 large eggs
½ cup milk
8 oz. cheddar cheese, grated (reserve 3 Tbsp for topping)
¼ cup parmesan cheese (reserve 1 Tbsp for topping)
- Preheat the oven to 350°; use the softened butter to butter a 9x13 ovenproof baking dish.
- Cook the bacon or sausage bits until crispy, drain and set aside.
- Heat Garlic Olive Oil in a large pan until shimmering and add the diced onion, salt and Tuscan Herb Seasoning; slowly caramelize until dark golden brown, stirring often. This takes about 15-20 minutes. You can add a Tbsp or 2 of water to aid the process.
- Add raw asparagus pieces and artichoke hearts; deglaze with Raspberry Balsamic Vinegar and set aside to cool.
- Whisk together the eggs and milk; add the cooled vegetables, the drained bacon bits and all the cheese, except for the reserved bit.
- Pour into prepared baking dish and top with remaining cheese.
- Bake until golden bubbly and set, about 30-35 minutes.
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