We go through dozens of eggs each week in our house. Todd, Davis, and I all love them. Todd’s younger brother is also currently living with us, and eggs are a perfect, inexpensive meal for a group of boys. 🙂 I do buy my eggs from a local farm. If you are not able to do this, at least look for cage-free, organic eggs.
This past Friday I made two types of frittatas for us to enjoy throughout the weekend.
Bacon and Broccoli Frittata is a mix between indulgent and healthy. I’ve found that Davis will eat almost any vegetable if it is mixed in with eggs, although he does love broccoli any time.
This isn’t technically a frittata, but more like an egg casserole. It could be made using the frittata method – starting on the stove and finishing in the oven. That would probably even make it taste better! I treated mine more like a crustless-quiche.
Bacon and Broccoli Frittata
- 1 1/2 c steamed broccoli, chopped small
- 6 slices cooked bacon, chopped (could also use turkey bacon)
- 8 eggs
- 2/3 c unsweetened coconut milk
- salt and pepper
- 1 Tbsp bacon grease (optional)
- 1/2 c (or more) sharp white cheddar cheese, grated
Preheat oven to 350 degrees.
Scramble together the eggs, coconut milk, and bacon grease (if using) in a medium size bowl.
Grease a deep pie dish.
Place the broccoli, half the bacon, and half of the cheese in the pie dish. Slowly pour the eggs into the dish, trying to keep the broccoli and bacon even throughout.
Add the remaining bacon and cheese.
Bake for around 30 minutes. If you use a larger, more shallow pan, the cooking time will be reduced.