Bacon & Vegetable Frittata Recipe

The Perfect Breakfast Does Exist: My Easy Frittata Recipe!

If you’re looking for a versatile, delicious, and healthy breakfast, look no further than my Bacon & Vegetable Frittata Recipe! This frittata is packed with unbelievable flavours, naturally gluten-free, and ridiculously easy to make. Whether you’re feeding a crowd or meal prepping for the week, this recipe has you covered.

The beauty of this frittata is how customizable it is. You can throw in just about anything you have in your fridge—leftover veggies, meats, or cheese—and it’ll turn out amazing every time. It’s a great way to use up ingredients that are about to go bad, reducing food waste while creating a delicious meal.

Why I Love Frittatas:

High-Quality Ingredients: I’m passionate about supporting local farmers, and I love using organic, farm-fresh eggs and bacon. The rich flavour and quality you get from local products really shine in this dish. Plus, it feels great knowing you’re helping local businesses thrive.

Fail-Proof & Flexible: This recipe is so simple and forgiving, it’s practically foolproof. Whether you’re an experienced cook or a beginner, it’ll turn out great. Plus, you can switch up the ingredients based on whatever you have on hand.

One-Pan Wonder: You only need one pan to make this entire meal. A cast iron skillet works best, as it ensures an even cook and gives the frittata that perfect, golden-brown edge. Cleanup is a breeze!

Serves 4-6 People: This frittata is hearty enough to serve a group for brunch or a weekend breakfast. If you’re not feeding a crowd, it’s perfect for meal prep—just cut it into slices and store in the fridge for a quick, healthy breakfast throughout the week.

I love making this for breakfast at the cottage when I have a lot of people to feed. It takes only one pan to make and and even easier clean up. Everyone always requests this recipe and it is still to this day one of my favourite things to make for the weekend.

This is also a great recipe to meal prep for your week. Simply cut into 8th’s and store in containers in the fridge for 2-3 days.

Here’s How I Make My Standard Frittata:

• Local Organic Eggs & Bacon: Start with a base of local, organic eggs and bacon. The eggs give a rich, fluffy texture, while the bacon adds a savoury, crispy element.
• Vegetables: I love adding leftover veggies—bell peppers, spinach, zucchini, mushrooms—whatever’s on hand. You can sauté them briefly before adding the eggs to enhance their flavours.
• Cheese: A sharp cheddar or crumbled feta is my go-to, but any cheese you love will work. The cheese melts into the eggs, making every bite cheesy and satisfying.
• Herbs & Seasoning: Fresh herbs like basil, parsley, or chives elevate the flavours, while simple seasonings like sea salt and black pepper pull it all together.

How to Make It:

1. Prep the Ingredients: Cook the bacon until crispy, then set aside. Sauté your veggies in the same pan, using the bacon drippings for extra flavour.
2. Mix the Eggs: Whisk your eggs in a bowl with a splash of milk or cream, salt, pepper, and herbs.
3. Combine & Cook: Pour the egg mixture over the sautéed veggies, top with crumbled bacon and cheese, and let it cook on the stovetop for a few minutes until the edges start to set.
4. Bake & Broil: Transfer the pan to the oven and bake until the frittata is set. For a golden top, switch to broil for the last couple of minutes.

Serving Suggestions: This frittata pairs wonderfully with a simple side salad, avocado toast, or fresh fruit. It’s hearty enough on its own, but you can also serve it with crusty bread or roasted potatoes for a more filling meal.

Make It Your Own: The beauty of this recipe is how easy it is to adjust. Swap the bacon for sausage or go vegetarian with more veggies. Add extra spice with a pinch of chili flakes or drizzle it with hot sauce. You can even experiment with different cheeses like Gruyère or goat cheese for a unique twist.

This recipe is about making breakfast (or brunch!) a little more special while keeping things simple. Give it a try, and soon enough, you’ll be adding this easy frittata to your weekly rotation!

Frittata tips:

1. Spread your veggies evenly throughout the pan before pouring in the eggs and give it a little stir so that you can enjoy veggies in every bite.
2. Use a cast-iron pan. Cast iron pans can safely go from the stovetop to an oven, and they conduct the heat well.
3. Mix it up. Use as many vegetable and meat combinations as you want. I also recommend adding lots of cheese and fresh herbs.

Bacon & Vegetable Frittata

Rachelle Newbigging

The best frittata you will ever make, perfect for large groups at the cottage or to meal prep for your week!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

0 minutes mins

Total Time 40 minutes mins

Course Breakfast

Servings 4

Ingredients

  

• 1 tbsp olive oil
• 2-4 slices bacon roughly chopped
• 1 shallot diced
• 2-3 cloves garlic minced
• 1 cup mushrooms diced
• 1 jalapeño diced
• 1 cup tomatoes diced
• 6-8 large organic eggs
• 1/3 cup cream
• 1/2 cup shredded mozzarella cheese
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 tsp red pepper flakes for heat

Instructions

 

• Preheat oven to 400 degrees.
• Heat olive oil to a cast iron pan. Add in bacon, cook until crispy. Remove and drain fat. Add in shallots, garlic & jalapeño. Cook until translucent.
• Add in mushrooms and other veggies. Cook for approximately 5-6 mins. Season with salt, pepper, thyme and red pepper chili flakes.
• In a medium bowl, beat eggs and cream. Pour egg mixture over top. Add in tomatoes, bacon, cheese and give it a little stir.
• Bake in oven for 15 minutes or until cooked through. Broil on low for 1-2 minutes at the end for extra crisp. Serve with your favourite hot sauce and toast! Eat & enjoy!

Notes

You can add pre cooked potatoes, ham, veggies, spinach, mushrooms whatever makes your heart full!

Keyword bacon, breakfast, brunch, cast iron pan, eggs, fritatta

If you enjoyed this recipe you may also like my Savoury Dutch Baby with Prosciutto or my Easy Breakfast Shakshuka or my Broccoli Fritters.