Garden fresh vegetable-packed single serve frittatas topped with grilled bacon and old cheddar - a hearty quick-fix for brunch or dinner.
What do I love about Sunday, you ask? (OK, even if you didn't...) Sleeping in and brunch! One involves an extra large, plush, snuggly elephant (and the Dude). The other, eggs. Enter these single serve Garden Fresh Bacon Cheddar Frittata.
Every once in a while I like to throw in a little savoury to balance all the sweet around here. Although frittata aren't exactly fancy, this one is special to me. What's so special about this frittata? Most of the ingredients were grown in our backyard and the others are local and organic. That's pretty special, wouldn't you say?
We picked the last of our garden haul this weekend and it bothers me that we won't be able to do so again for quite some time. 😢 I think the squirrel thieves I've spied snacking from time to time, share in my disappointment.
Except for the thyme, basil and rosemary, which I've preserved for the winter, meal preparation for the next while will mean more trips to the market. That said, I am looking forward to all the comfort food that comes with fall.
These single serve Garden Fresh Bacon Cheddar Frittata are packed with organic eggs, juicy tomatoes, caramelized onions, three types of mushrooms, peppers, asparagus, jalapeno, fresh bacon, cheddar, thyme and lots of love. We made them on the grill in the most adorable mini cast iron skillets.
They are not only great for breakfast, brunch, but a quick and easy Sunday night, or mid-week dinner. Wait, make that brinner! What's your favourite breakfast that you like to double for dinner?
Ingredients
- 10 eggs
- 3 cups chopped vegetables tomatoes, onions, asparagus, mushrooms, peppers
- 6 strips of bacon reserve a couple for garnish
- ¾ cups old cheddar reserve some for garnish
- salt to taste
- fresh thyme to taste
Instructions
- Add some oil to a cast iron skillet and caramelize the onions on the grill.
- While they are cooking, lightly spray the skillets and set aside.
- Whisk the eggs and add the chopped vegetables. Season to taste.
- Fold the onions into the egg mixture when ready.
- Place on the grill and cook until the edges loosen from the sides of the skillet, and the tops show signs of browning.
- Top with green onions, shredded cheddar, bacon and jalapeno peppers.
- Enjoy!
Corina says
It's gorgeous and there's something about bacon, cheese and eggs that is just irresistable for me! Such a great breakfast or lunch.
I Sugar Coat It! says
OR...dinner!! 😉
Pam Greer says
Frittatas are my go-to recipes! I love all the veggie goodness in this one!
I Sugar Coat It! says
Quick, easy and versatile - my kind of meal!
Ellen says
I have mini cast-iron skillets and can't wait to make this dish. We have company coming in a few weeks and I"m definitely putting this harvest fresh dish on the breakfast menu!
I Sugar Coat It! says
AND you can do the same for dessert!!! We made single serve cookies in the skillets later!! Would love to see yours when you do!
Renz says
Gorgeous pics. Fresh makes everything look and taste so much better.
I Sugar Coat It! says
So true and thanks!
Dannii @ Hungry Healthy Happy says
Now this is my kind of fritatta. Totally loaded and bursting with toppings. The way it should be!
I Sugar Coat It! says
WOOT_WOOT!!! and thanks for the five-star rating! 🙂
Sara says
This looks amazing. I saw the jalapenos on the top and knew this was a recipe I couldn't miss!
Sarah says
How did you know that frittatas are my most favorite thing to make in the kitchen? Seriously, I LOVE them!! This one looks so delicious with all of the vegetables...and the cheese...and the bacon! Perfection!
I Sugar Coat It! says
Thanks! Gotta love a one-dish meal that comes together quickly and easily!!