A Fritatta is a wonderful egg dish! So simple to prepare and cook that it has become our favorite breakfast. Fritattas differ from omelets because instead of being stuffed with a filling, the ingredients are incorporated into the eggy goodness. First cooked in a cast iron skillet on the stove then popped under the broiler for a minute or two, breakfast will be ready in a snap! I can and do make Fritattas out of just about any leftover bits and pieces of vegetables and meats in my fridge. I may not have enough of any one item to be a serving, but when added to the Fritatta, all these bits become a delicious meal! Today’s recipe came about because I had one lonely ear of roasted corn in my refrigerator and I didn’t have the heart to throw it out. This dish came out so scrumptious, that I knew I had to share it with you all. I used a jarred roasted red pepper, but if you do not have one, simply leave it out or add some canned green chilies or maybe a bit of diced bell pepper. That’s the joy of Fritatta, you can switch out anything in the recipe for what you have on hand!
Here’s what we’ll need today.
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Roasted Corn and Bacon Fritatta
Ingredients
- 4 large Eggs
- 3 slices bacon chopped
- 1 ear roasted corn cut from the cob
- 1/2 cup shredded Cheddar/Jack Cheese or just Cheddar
- 1/4 cup onion fine diced
- 1/4 cup Roasted Red Pepper from a jar and diced
- 1/2 tsp dried Thyme leaves
- 1/4 tsp Salt
- 1/8 tsp Pepper
Instructions
- Chop the bacon and put it on to cook before starting the vegetables. When crisp, remove from heat, drain and set aside. Leave the bacon drippings in the skillet.
- While the bacon is cooking, dice the onion and roasted red pepper. Cut the corn from the cob and set aside.
- Add the onions to the bacon drippings in the skillet. Cook and stir until softened, about 3 minutes.
- Add the roasted red pepper, corn, thyme, salt and pepper to the skillet. Stir until combined and cook for about a minute.
- Stir in the cooked bacon bits.
- Whisk the eggs until well combined. Pour the eggs over the bacon and veggies in the skillet. Stir in the cheese. Cover and let cook over low heat for 5-7 minutes until starting to set on the top but still "wet." Turn heat off and get ready to broil.
- Place skillet under broiler and broil for 1-2 minutes until top is set and just starting to brown. Remove from broiler to a hot pad.
- Cut into fourths and serve. That's it! So delicious! Crunchy corn niblets and bacon with fabulous flavor from the onion, peppers and thyme. Just sublime!
- Wish I could have you all over for breakfast some day. I know just what to make for you all! Thanks so much for stopping by today. I appreciate your comments and support.
- Today I wish for you full hearts and full refrigerators and someone special to share them both with. Until next time, journey on! Hugs and much love from me, Karen, TJG
- PLEASE visit my website and leave me a comment. I do love hearing from you all. www.thejourneygirl.com
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