- Bacon8Cooked slices chopped or crumbled
- Spinach2 CupsFrozen or fresh (measure after it's cooked)
- Broccoli1 CupChopped
- Milk1 1/3 CupsAny kind
- Mozarella Cheese1 Cup
- Cheddar cheese1 1/2 CupsReserve 1cup for top
- Salt1 Teaspoon
- Pepper1/2 Teaspoon
- Onion1Medium (Caramelized)
- Butter4 Teaspoons
Some people call it Fritatta, Quiche or an omelette. I actually had to go and look up the difference. There is not much difference, it’s whatever you want to call it. Both have eggs as a base and then you can add veggies, cheese, milk, meat, seafood or whatever is left over in the refrigerator. Quiche have a pie crust as a base and Fritattas do not. One day I happened to have a little broccoli left as well as spinach. Instead of just adding onions, I thought how much I love caramelized onions so I added that as well. I love this dish because everything is in one pan or skillet.
I actually made mine in a cast iron skillet and tossed in the oven to bake. If you do not have a cast iron skillet, use a deep baking dish. Great recipe for Breakfast, lunch or dinner.
Preheat oven to 400 degrees
Cook bacon as usual . Once cooked let cool and then crumble into pieces.
Cut a medium onion in half moon size and caramelize in butter. Once they are tender, take out and place on the side.
Cook spinach and broccoli until tender in microwave.
In a large bowl scramble 8 eggs, milk add 1/2 cup of cheddar and a cup of mozzarella. Reserve one cup of cheddar cheese for top. You will use the rest to add on top right before fritatta is fully baked.
Add spinach, broccoli , caramelized onions and bacon to egg and cheese mixture.
Transfer all the above ingredients into a greased cast iron skillet or deep baking dish.
Bake for 25-30 minutes, until golden and puffy. Take the 1/2 cup of cheddar cheese and place on top of fritatta. Place under the broiler for a few second until cheese is melted and becomes toasty. (KEEP your eyes on it at all times, it will brown quickly)