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Spring Vegetable Frittata

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“I got this recipe from Cooking at Home, from the Culinary Institute of America. I'm posting it for ZWT4. This is a classic recipe, makes an easy brunch or supper.”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 118.29 ml peas
  • 118.29 ml carrot, thinly sliced
  • 118.29 ml asparagus, sliced into 1 inch pieces
  • 4 slice bacon, diced
  • vegetable oil, if needed
  • 1 onion, diced
  • 8 eggs
  • salt and pepper

Directions

  1. Steam or boil peas, carrots and asparagus until tender, drain well and set aside.
  2. Cook bacon in an ovenproof skillet over low heat until crisp.
  3. Remove with slotted spoon and place on paper towels to drain.
  4. Add vegetable oil to bacon grease (if necessary) to equal 2 tablespoons.
  5. Increase heat to medium/low and add the onion.
  6. Cook until transparent, stirring occasionally.
  7. Add vegetable mixture to onions and cook for another 10 minutes.
  8. Meanwhile, in another bowl, beat eggs and salt and pepper together.
  9. Pour over mixture in skillet and add bacon crumbles. Stir gently.
  10. Preheat broiler.
  11. Reduce heat and cover eggs. Cook until almost set.
  12. Remove lid and place under broiler until eggs are lightly browned (about 3 minutes).
  13. Remove from oven and cut into wedges.
  14. **Alternate recipe** Can also be made by substituting 1 cup of cooked, diced potatoes for the veggies.

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