Breakfast is one of those meals that’s hardly ever planned. I always know I’ll eat something…but it just kind of happens at a whim. Every once in a while that whim turns into something really great! This morning I managed to produce a super tasty frittata by throwing in random items I had on hand in the kitchen. Make-shift frittatas happen all the time…but this one is definitely worth sharing.
- 6 slices of bacon, diced
- 1/2 yellow onion, diced
- 1/2 red bell pepper, sliced (you can dice it up but I like the design the flower-like slices give to the top)
- 1 yellow or green squash, diced
- 1/2 c. sun-dried tomatoes, diced
- 8 eggs
- 1 tbsp. dried oregano
- 1/4 tsp. dried dill
- salt and pepper to taste
- Preheat oven to 375 degrees.
- Heat an oven-safe skillet over medium heat and add diced bacon.
- Add onion and continue cooking until translucent.
- Next, add your squash, bell pepper and sun-dried tomatoes. Cook 4-5 minutes or until squash and pepper are tender.
- Whisk eggs in a mixing bowl along with oregano, dill, salt, and pepper.
- Add eggs to your skillet and continue to cook 3-5 minutes or until edges have set.
- Transfer skillet to oven and cook for 12-15 minutes or until eggs have set fully in the middle.
- Let the frittata cool slightly and slice like a pizza. Enjoy!
I invite you to make your very own frittata creation! They are super easy, and take you away from the typical morning fare. Whatever veggies you have on hand will do the trick. Try using sausage instead of bacon, or chop up some asparagus spears instead of squash. The possibilities with these little breakfast pizzas are endless.