Ingredients and Weight:
- 8 eggs
- 1 pound of bacon, cooked and crumbled
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 1 cup chopped fresh spinach
- 1 cup of your favorite shredded cheese (e.g., cheddar)
- Salt and pepper to taste
Preparation Time: 2 hours (including preparation and cooking time)
Cooking Time: 30 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large bowl, beat the eggs with salt and pepper.
- Add the cooked bacon, bell peppers, onions, and spinach to the beaten eggs and mix well.
- Add the shredded cheese and mix until evenly distributed.
- Pour the mixture into a greased baking dish or muffin tin (for individual servings).
- Place in the preheated oven and bake for 25-30 minutes, or until the edges are golden and the center is set.
- Allow to cool slightly before cutting into serving pieces.
Nutritional Information:
- Calories: Depending on the ingredients used, the total calories will vary. Please calculate based on the specific ingredients you choose.
- Protein: From eggs and bacon.
- Fat: From eggs, bacon, and cheese.
- Carbohydrates: From vegetables and egg whites.
Dish Characteristics:
- This dish is a great breakfast or lunch option that can be easily customized with different vegetables and meats.
- The frittata can be made ahead of time and frozen for later use, making it freezer-friendly.
- It's a great dish for a busy day as it's quick and easy to prepare.
User Comments:
- "This frittata was delicious! The combination of flavors was perfect."
- "I loved how easy it was to make, and it was a great way to use up leftover bacon."
- "I made this for a weekend breakfast and it was a hit with the whole family."
Special Precautions and Tips:
- Make sure to cook the bacon ahead of time and allow it to cool before adding it to the egg mixture to prevent the eggs from cooking too quickly.
- Adjust the seasoning according to your preference.
- This dish can be served hot or cold, so it's perfect for breakfast, lunch, or even dinner.
