Description
This frittata recipe has Moroccan vegetables and flavors sprinkled in with some traditional frittata additions. It’s easy to make and a crowd-pleasing addition to any brunch menu. It’s equally fantastic as a weeknight dinner!
Ingredients
Scale
For the Filling
- 4 sliced uncured bacon, chopped (turkey bacon will work also)
- 1 small onion, small diced
- 1 small red or green bell pepper, small diced
- 1 carrot, small diced
- 1 teaspoon fresh minced ginger
- 2 teaspoons fresh minced garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon coriander
- 2 cups baby spinach
- 5 ounces crumbled goat cheese
For the Egg Mixture
- 8 eggs
- 1/3 cup whole milk or heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees.
- In a large, well-seasoned cast iron skillet or oven-safe nonstick pan, cook the bacon over medium heat.
- Removed the cooked bacon from the pan onto a towel-lined plate and drain all but 2 tablespoons of the fat.
- Add the onion, carrots, bell peppers, ginger, garlic, cumin, paprika, and coriander to the pan and sauté until softened, about 5 minutes. Add the spinach and sauté until it’s wilted, about 30 seconds more.
- In a large bowl, whisk together the eggs, milk, salt and pepper.
- Add the cooked bacon back to the pan and stir to combine. Next, add the cheese and eggs to the pan and turn the heat to medium low.
- Manipulate the pan so the egg mixture evenly covers the vegetable mixture.
- Allow to cook on the stovetop for 3-5 minutes, until the bottom is just set.
- Transfer the pan to the preheated oven and continue to cook another 10-15 minutes, until the eggs are set and the edges are golden brown.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 204
- Sugar: 2.8 grams
- Fat: 14.6 grams
- Saturated Fat: 6.2 grams
- Carbohydrates: 5.5 grams
- Fiber: 1.2 grams
- Protein: 12.5 grams