The BeST BLT Frittata
This protein-packed, veggie-loaded and low-cost recipe needs to be added to your meal rotation. A frittata is a simple, but impressive, dish that can easily be customized to fit your preferences or cravings! This version is a “BeST BLT” frittata because it is filled with Bacon, Spinach and Tomato. To say it is the BEST Frittata … well, that’s up to you to decide!
BLT Frittata for BLD
Translation: Bacon Lettuce and Tomato for Breakfast Lunch or Dinner!
I could eat a BLT for all three meals in one day … when the tomatoes come straight from the garden. For the other 8 months of the year, the sandwich is good but never as good. The beauty of this frittata is in the year-round availability and flavor of grape and sun-dried tomatoes. The combination benefits the flavor and the texture of the dish. Using the oil from the sun-dried tomatoes to sauté the other vegetables really distributes the tomato flavor. Spinach (or arugula or kale) replace the lettuce and provide more flavor, color and nutrition.
Something’s missing? If you can’t imagine a BLT without toast, garlic bread makes an excellent side dish. Better yet, put a piece of the frittata between two slices of toast and live it up!
Quiche vs Frittata
A quiche is a French tart made with a pastry crust and a scrambled egg filling. A frittata is an Italian, crustless version of the quiche. Traditionally, a frittata begins with a “frying” stage on the stovetop and finished in the oven. This recipe simplifies the process, skipping the stovetop frying.
The base of this dish, the egg mixture, is a blank canvas. Hungry for:
- Mexican? add green chiles, salsa, sautéed peppers and onions, pepper-jack cheese and even rice
- Italian? roasted vegetables, Italian sausage and mozzarella cheese
- Simple? ham and cheddar
- Veggies? mushrooms, spinach and gruyere
- Spicy? jalapeño, cream cheese and bacon
Want more ideas? Click here.
Or just start with this one and experiment next time!
- 8-12 slices bacon
- 1/4 cup sun-dried tomatoes roughly chopped
- 1 cups thinly sliced onion
- 10-12 grape or cherry tomatoes cut in half or quarters
- 2 handfuls fresh spinach roughly chopped
- 1 teaspoon Salt divided
- 1 teaspoon Black Pepper divided
- 8 eggs
- 1/3 cup milk or half-n-half
- 1 teaspoon dry ground mustard
- 1 cup shredded Monterrey Jack cheese
- sliced green onions
- sour cream or Greek yogurt
- Fry bacon until crisp. Chop the bacon into bite-sized pieces. Set aside. Remove all but 2 tablespoons of the drippings from the pan.
- Add a tablespoon of the oil from the sun-dried tomatoes.
- Sauté onions in reserved drippings 3-4 minutes.
- Stir in fresh tomatoes and sauté 3-4 minutes more.
- Stir in spinach and sauté until mostly wilted ... you guessed it ... 3-4 minutes.
- Remove from heat, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and add 2/3 of the bacon and the chopped sun-dried tomatoes. Cool.
- Preheat oven to 400°F.
- Whisk the eggs, milk, ground mustard and remaining salt and pepper.
- Coat a 9-inch glass pie plate with cooking spray and spread the sautéed vegetables in the bottom. Sprinkle the cheese over the vegetables and slowly pour egg mixture over the top.
- Bake for 20-25 minutes or until center of frittata is set.
- Remove from oven. Allow to rest for 5 minutes. Top with remaining bacon and chopped green onions. Serve with sour cream or Greek yogurt.