Frittata with bacon & padano
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 large eggs1 tsp. grainy mustard1/2 tsp. saltfew grinds fresh pepper1 oz. bacon, chopped1/2 cup chopped onion1/4 cup julienned sun-dried tomatoes3 oz. grated padano cheese1 Tbsp. unsalted butter
Makes 4 servings.
In medium bowl, beat eggs, milk, mustard, salt and pepper until combined.
In a frittata pan over med-high heat, cook bacon until crispy. Remove from pan. Add 1/2 Tbsp. butter to pan and allow to warm. Add onion to pan and saute until translucent. Add back bacon and allow to heat. Add sun-dried tomatoes and allow to warm. Reduce heat to medium and add egg mixture, and stir occasionally to help set. When mixture has begun to set up throughout, add cheese and continue to stir to distribute the cheese. Allow to cook until set and bottom has begun to brown. Move from burner.
Put the top half of the frittata pan on the hot burner. Place remaining 1/2 Tbsp. butter in pan and allow to melt, spreading it over sides and bottom of pan. Invert top pan over the bottom pan and link through handles, then quickly invert pans, placing on hot burner. Remove bottom pan (which is now on top), and allow the top pan to sit undisturbed on burner until frittata has browned on the bottom. Remove from heat and slide on to plate or cutting board. Allow to sit for 5 minutes. Cut into 4 pieces and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MARIABARCE.
In medium bowl, beat eggs, milk, mustard, salt and pepper until combined.
In a frittata pan over med-high heat, cook bacon until crispy. Remove from pan. Add 1/2 Tbsp. butter to pan and allow to warm. Add onion to pan and saute until translucent. Add back bacon and allow to heat. Add sun-dried tomatoes and allow to warm. Reduce heat to medium and add egg mixture, and stir occasionally to help set. When mixture has begun to set up throughout, add cheese and continue to stir to distribute the cheese. Allow to cook until set and bottom has begun to brown. Move from burner.
Put the top half of the frittata pan on the hot burner. Place remaining 1/2 Tbsp. butter in pan and allow to melt, spreading it over sides and bottom of pan. Invert top pan over the bottom pan and link through handles, then quickly invert pans, placing on hot burner. Remove bottom pan (which is now on top), and allow the top pan to sit undisturbed on burner until frittata has browned on the bottom. Remove from heat and slide on to plate or cutting board. Allow to sit for 5 minutes. Cut into 4 pieces and serve.
Number of Servings: 4
Recipe submitted by SparkPeople user MARIABARCE.
Nutritional Info Amount Per Serving
- Calories: 271.0
- Total Fat: 19.0 g
- Cholesterol: 291.4 mg
- Sodium: 422.7 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.8 g
- Protein: 18.4 g
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