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The Richmond avenue

simple recipes + simple ingredients

recipes

Breakfast Frittata

May 26, 2016

Today’s post is brought to you by: we desperately need to go grocery shopping and I need to clear out the produce in my fridge before they go bad.

Ta-daa!

And that’s how you make a breakfast frittata, folks.

Frittatas are wonderful for clearing out the produce in your fridge! I’ve made various combinations using different types of meats, vegetables, and cheese, and haven’t had one I didn’t like. They reheat well, so it’s great to eat throughout the week, plus, depending on what you put in it, it’s even socially acceptable to have it for dinner.

Not that it’s ever really mattered to me what’s socially acceptable for dinner.

This specific frittata involved caramelized onions, bacon, asparagus, red bell peppers, tomatoes, spinach, and cheddar cheese, one fork, and no plates. Place your cooked and seasoned vegetables and meats at the base of a round baking pan or cast iron skillet. Add some milk to beaten eggs and pour over the cooked ingredients. Bake until eggs are set and serve warm!

Breakfast Frittata
2016-05-26 10:28:59
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. 1 medium onion, sliced thin
  2. 1/2 red bell pepper, sliced into strips
  3. 1 medium tomato, diced
  4. 6 asparagus stems, ends trimmed and sliced into 1 1/2 pieces
  5. 2 cups fresh baby spinach
  6. 8 oz bacon, chopped into 1/2 inch pieces
  7. 8 large eggs
  8. 1/4 cup milk
  9. 1/2 cup cheddar cheese, freshly grated
  10. salt and freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. In a separate bowl, whisk eggs and milk. Add cheese and salt and pepper, to taste. Set aside.
  3. Place chopped bacon in a cast iron skillet and heat to medium-high. Cook bacon until fully-cooked, but not crispy, and remove with a slotted spoon. Drain all but 2 tbsp of grease and lower the heat to medium. Add the sliced onions and stir. Let cook, stirring occasionally, until browned (if the onions begin to burn, lower the heat). Add the bell pepper and asparagus and cook for 2-3 minutes until softened. Add the tomato and spinach and cook until spinach is just wilted. Remove from heat.
  4. Pour egg mixture over cooked vegetables and bacon. Let sit for 1 minute on burner, then place skillet in the oven, uncovered, and cook for 12-15 minutes, or until eggs are set, but not browned.
The Richmond avenue https://therichmondavenue.com/

 

J

 

 

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Your comments make my day. Thank you!Cancel reply

  1. estherjane13 says

    May 26, 2016 at 2:40 pm

    Yum! That looks delicious. What a great way to use up produce.

    Reply
    • Jasmine says

      May 26, 2016 at 2:42 pm

      Thank you, Esther!! Hope you’re having a great week! πŸ™‚

      Reply
  2. Brenda Liang says

    May 26, 2016 at 3:31 pm

    thank you for the like, means a lot! xX and beautiful blog and pictures :)) hope to see you stop by again soon

    Reply
    • Jasmine says

      May 26, 2016 at 5:50 pm

      Thanks, Brenda! That spicy lemonade is right up my alley πŸ™‚

      Reply
  3. lynne hoareau says

    May 26, 2016 at 5:42 pm

    Yummy πŸ™‚ I love frittata’s πŸ™‚

    Reply
    • Jasmine says

      May 26, 2016 at 5:50 pm

      Me too! πŸ™‚

      Reply
  4. Jamie @ Pushups, Pasta, and Pinot Grigio says

    May 26, 2016 at 6:09 pm

    Mmmm love frittatas!

    Reply
    • Jasmine says

      May 26, 2016 at 6:38 pm

      :0)

      Reply
  5. the happiest pixel says

    May 30, 2016 at 2:46 am

    This looks really yummy!! I love frittatas and quiches, as you may see in one of my latest posts: https://thehappiestpixel.wordpress.com/2016/05/27/cheese-and-spinach-quiche/

    Thanks for sharing.
    Love, thp

    Reply
    • Jasmine says

      May 31, 2016 at 1:53 pm

      Thanks so much! That quiche looks delicious!

      Reply
  6. Lynn says

    June 1, 2016 at 12:51 am

    Love the ingredients in this one!

    Reply
    • Jasmine says

      June 1, 2016 at 12:52 am

      Thank you, Lynn!! πŸ˜€

      Reply
  7. Sadie's Nest says

    June 3, 2016 at 5:23 pm

    Sounds lovely! (And socially acceptable, dahling) πŸ˜‰

    Reply
    • Jasmine says

      June 3, 2016 at 5:26 pm

      Thank you, Sadie!

      Reply
  8. Happiness Jar says

    June 24, 2016 at 2:04 pm

    This will absolutely be my next breakfast πŸ™‚

    Reply
    • Jasmine says

      June 24, 2016 at 2:16 pm

      Yay!! πŸ™‚

      Reply

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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