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Preheat oven to 350°F. Crack the eggs into a medium bowl and whisk until all of the yolks have broken. Add the spinach and the milk and mix well.
One batch makes enough bacon, egg, cheese and vegetable sandwiches to serve 12 people in the time you'd normally spend prepping breakfast for one or two people. ... fakin' bacon, adds meaty flavor ...
Spinach Tomato Frittata One serving of this frittata is just 280 calories, yet it packs a full 23 grams of protein per serving. And you already know the veggies bring fiber to the table — literally.
Heat the oven to 375°F. Spray a 2-quart shallow baking dish with the cooking spray. Beat the eggs in a large bowl with a fork or whisk. Stir in the soup. Stir in the spinach, 1 cup cheese and black pepper. Pour the egg mixture into the baking dish. Bake for 35 minutes or until set. Sprinkle with the remaining cheese.
Preheat oven to 350°F. Cook bacon in 12-inch-diameter ovenproof nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels to drain. Pour bacon drippings into bowl; reserve. Return 2 tablespoons drippings to skillet. Add shallots and sauté over medium heat until golden, about 4 minutes.
Go with egg and cheese for a breakfast sandwich, cream cheese and lox for something cold or vegan cream cheese and crudités to keep it vegan. Get the recipe 15.
Plus, the frittata could feed a bunch, a bonus for the Italian-American family of six. Great for breakfast, brunch or dinner, it made many appearances on the Mauro family table when Jeff was ...
Preheat your oven to 350?. In a medium sized bowl, add your eggs, cream cheese, heavy cream, salt, pepper and 1 cup of shredded cheese. Whisk together and set aside.