- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 467.3
- Total Fat: 32.4 g
- Cholesterol: 267.7 mg
- Sodium: 1,529.4 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 4.4 g
- Protein: 26.8 g
Mega Vegie and Bacon Baked FritattaSubmitted by: AMETHYST73
IntroductionYummy up your fresh vegies with this deeeelicious pie! Use any vegies you like and this is a really good recipe for using left over vegies too. Yummy up your fresh vegies with this deeeelicious pie! Use any vegies you like and this is a really good recipe for using left over vegies too.
Bacon x 250 gms, diced
Eggs x 6 large
Cheddar Cheese x 1 cup, shredded
250 gms (more or less) each of
Broccoli, chopped roughly
Cauliflower, chopped roughly
Sweet Corn, canned
Celery, finely diced
Carrot, finely diced
Onion, finely diced
Garlic, 3 cloves, finely chopped
Tomatoes, 1 lge or 2 small, sliced
Allspice, 1 tspn
Salt, 1 tspn
Black Pepper, tbspn
Soy sauce, 1 tbspn
Blanche Broccoli and Cauliflower in boiling water for 5 minutes and set aside.
In a large fry pan, fry the bacon until it has released most of the fat into the pan and then add garlic, carrot, onion and celery. Cook until vegies are softened and onion is translucent.
Put all vegies except tomatoes into a Lasagne dish.
In a bowl, beat eggs together and add soy sauce, salt and half the pepper.
Pour egg mixture over vegies.
Top with sliced tomato, cheese and remaining pepper.
Bake in oven for 25 minutes or until middle is set.
Allow to sit for 15 minutes before eating so it sets properly.
Serves 6 for dinner on its own.
Alternatives - you could swap the garlic and soy for allpice or nutmeg if you wanted. You could also leave out the bacon for a tops vegetarian meal - I'd add some spinach or sliverbeet in it's place.
Number of Servings: 6
Recipe submitted by SparkPeople user AMETHYST73.