Broccolini Cheddar Bacon Frittata
This (and really any!) simple frittata cleans up nice in 30 seconds flat with the addition of some simple fresh ingredients. It's equally happy as a weeknight dinner and on a party buffet table.
Servings: 4
Ingredients
- 6 strips thick-cut bacon
- 1 pound broccolini cut into large bite-sized pieces
- 8 eggs
- ¼ cup heavy cream
- 3 ounces extra-sharp cheddar cheese shredded
- 1 cup broccoli sprouts or other microgreens
- 1 cup cherry or grape tomatoes preferably of mixed size and color, halved
- 2 tablespoons pine nuts
- Balsamic glaze for drizzling
- Flaky sea salt such as Maldon and freshly ground black pepper
Instructions
- Preheat oven to 375°F with a rack in the center.
- Chop the bacon into bite-sized pieces and place in a 12-inch nonstick frying pan set over medium-high heat. Cook, stirring frequently, until brown and crisp-tender. Remove bacon to paper towels to drain and pour off all but about two tablespoons fat from pan.
- Add broccolini to pan and stir to coat with fat. Cook uncovered for a minute or two, until bright green. Add two tablespoons water to pan and cover. Cook until water is evaporated and broccolini is just tender, a few minutes.
- Crack the eggs into a mixing bowl, pour in cream, and beat well with a fork. Pour egg mixture into pan. Sprinkle evenly with cheese. Transfer pan to oven and bake until eggs are set, about 10 minutes.
- Cool slightly and then top with broccoli sprouts, tomato pieces, pine nuts, and a drizzle of balsamic glaze. Sprinkle with salt and pepper. Cut into wedges to serve.
Nutrition
Calories: 454kcal | Carbohydrates: 12.9g | Protein: 28.4g | Fat: 32.9g | Fiber: 4.4g
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