Frittatas-- Quick, Easy and Yummy Breakfast Foods

Frittatas are wonderfully warm, soft and rich-tasting egg dishes which are quick to prepare, so heartily filling, can be tweaked in many ways and can be cooked in the stove, regular oven or microwave.  Frittatas make very comforting breakfast or brunch foods.  Here is a sample pair of lovely frittatas—one made of bacon and the other with the healthful goodness of veggies.

Microwave Bacon Frittata

The rich taste of bacon flavors well this soft and creamy frittata.  The beauty of frittatas is that you can substitute most anything for anything-- hotdog for bacon and scallions for green bell pepper—and still get the same eggy goodness.

Prep time: 5 minutes

Cook time: 10 minutes

Yield: 3 to 4 servings

Ingredients:

• 4 slices bacon
• ½ cup chopped green bell pepper
• 6 eggs
• ¼ cup milk
• ¼ teaspoon salt
• a dash of pepper
• 2 tablespoons butter
• ½ cup shredded Cheddar cheese
• 2 tablespoons grated Parmesan cheese
 

Directions:

• Cook bacon in the microwave oven or on the stovetop, until crisp.  Drain on paper towels, crumble and set aside. 
• Cook green bell pepper in the bacon drippings until crispy-tender.
• In a bowl, beat eggs with milk, salt and a dash of pepper.  Stir in the bacon and the green bell pepper. 
• Melt the butter in a 9-inch glass pie dish.  Pour the egg mixture into the dish and microwave on high for about 90 seconds, then rotate the dish.  Cook on high for another 90 seconds until the egg is set.  Remove dish from the microwave, sprinkle cheeses on top, cover and let stand for about 4 minutes.  Cut into wedges and serve hot.
 

Broccoli Frittata

Freely indulge in this frittata which is made healthy with broccoli and tomatoes.  The delightful softness of eggs is still there, albeit with the lovely crunch of crumb-coated veggies.  For quick subs, you can have green beans or green peas instead of broccoli.

Prep time: 10 minutes

Cook time: 10 minutes

Yield: 4 to 6 servings

Ingredients:

• 4 tablespoons butter, divided
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 cups frozen broccoli florets, steamed and well drained
• 1 cup chopped plum tomatoes, drained
• 1 ½ cups coarse toasted bread crumbs
• 10 eggs, beaten
• salt and pepper to taste
• 1 cup grated Havarti cheese
• ¼ cup grated Parmesan cheese
 

Directions:

• Preheat oven to 350 degrees F. 
• In a heavy skillet over medium-high heat, melt half of the butter (2 tablespoons) in olive oil until slightly foamy.  Add the garlic and cook, stirring, until garlic is golden brown.  Add in the broccoli and bread crumbs, cooking for 2 to 3 more minutes.  Set aside.
• In a bowl, season the eggs with salt and pepper.  Set aside.
• In another skillet which is oven-proof, melt the remaining 2 tablespoons of butter over medium heat, tilting the skillet to coat the bottom of the pan.  Pour in the eggs and cook for 2 minutes.  Top the eggs with the vegetable-bread crumb mixture, the tomatoes and the Havarti cheese.  Stir a little and transfer the pan into the oven.  Bake for about 15 minutes or just until the eggs are set and golden brown.  Top with Parmesan cheese and serve hot.