Roasted Veggie & Bacon Sheet-Pan Frittata
Prep: 15 minutes
Bake: 35 minutes • Serves: 12
1 large red or orange bell pepper, chopped
1 small onion, chopped
3 cups torn kale leaves
1-1/2 cups cherry tomatoes
1 tablespoon Colavita® Extra Virgin Olive Oil
1/4 teaspoon salt
1/2 teaspoon ground black pepper
5 slices thick-cut bacon
12 large Vital Farms® Eggs
1/2 cup Guernsey 2% Reduced Fat Milk
2 tablespoons stone-ground Dijon mustard
1 teaspoon Morton & Bassett® Dried Oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon garlic powder
1/3 cup finely crumbled feta cheese
1.Preheat oven to 400°; spray large rimmed baking pan with cooking spray. In large bowl, toss bell pepper, onion, kale, tomatoes, oil, salt and 1/4 teaspoon black pepper; spread on prepared pan and roast 15 minutes or until tender-crisp and browned. Reduce oven temperature to 350°.
2.On large, paper towel-lined microwave-safe plate, place bacon in single layer; cover with paper towel and cook in microwave on high 4 minutes or until crisp. Blot bacon with paper towel; coarsely chop.
3.In large bowl, whisk eggs, milk, mustard, oregano, crushed red pepper, garlic powder and remaining 1/4 teaspoon black pepper; stir in cheese, roasted vegetables and bacon. Pour egg mixture onto prepared pan; bake 20 minutes or until eggs are set and lightly browned on top. Cut frittata into 12 squares.
Approximate nutritional values per serving:
173 Calories, 12g Fat (4g Saturated), 205mg Cholesterol,
426mg Sodium, 4g Carbohydrates, 1g Fiber, 12g Protein
Chef Tip:Try frittata served on whole grain toast, an English muffin or a croissant.