 | |  | |  | |  | |  | |  | |  |
Click to visit some of our Meat Clubs
| Bacon Frittata Enjoy this recipe courtesy of Brenda from Williamsom Kenwood |
Ingredients list:
8 oz fresh sliced mushrooms
8 oz uncooked Bacon Freak Bacon
4 oz smoked Gouda cheese, shredded
2 cups egg, beaten
2 medium tomatoes, chopped
1 green onion, chopped
8 oz fresh sliced mushrooms
8 oz uncooked Bacon Freak Bacon
4 oz smoked Gouda cheese, shredded
2 cups egg, beaten
2 medium tomatoes, chopped
1 green onion, chopped
1. Preheat oven to 350 ̊ F.
2. In a skillet, cook mushrooms on medium-high heat until they have stopped giving up water and are uniformly
golden brown.
3. Cut bacon slices into ½ inch pieces and cook on medium-high heat stirring constantly until fully cooked. Cook
the bacon until it reaches your favorite degree of doneness between soft cooked and crispy brown.
4. Preheat a 10 inch skillet on medium-high heat and spray liberally with nonstick cooking spray.
5. Pour about ⅓ of the beaten eggs into the preheated skillet then sprinkle on the bacon, mushrooms, and
cheese. Pour on the remaining beaten eggs.
6. Cook the frittata without stirring just until you see small bubbles come to the top, then transfer it to a
preheated 350̊ F oven.
7. Bake until the eggs are completely set, about 10-15 minutes.
8. Chop tomatoes and green onions and set aside.
9. When frittata is fully cooked, remove it from the oven and allow it to rest for at least 5 minutes then cut it into 8
pieces.
10. Serve individual pieces of frittata topped with fresh tomatoes and a sprinkle of green onions.
Note: Frittata may be served hot or cold.
Meal Suggestion:
1 slice of Bacon Frittata
1 short stack of silver dollar sized Williamson Kenwood Lemon Curd pancakes
½ cup of your favorite fresh seasonal fruit.
2. In a skillet, cook mushrooms on medium-high heat until they have stopped giving up water and are uniformly
golden brown.
3. Cut bacon slices into ½ inch pieces and cook on medium-high heat stirring constantly until fully cooked. Cook
the bacon until it reaches your favorite degree of doneness between soft cooked and crispy brown.
4. Preheat a 10 inch skillet on medium-high heat and spray liberally with nonstick cooking spray.
5. Pour about ⅓ of the beaten eggs into the preheated skillet then sprinkle on the bacon, mushrooms, and
cheese. Pour on the remaining beaten eggs.
6. Cook the frittata without stirring just until you see small bubbles come to the top, then transfer it to a
preheated 350̊ F oven.
7. Bake until the eggs are completely set, about 10-15 minutes.
8. Chop tomatoes and green onions and set aside.
9. When frittata is fully cooked, remove it from the oven and allow it to rest for at least 5 minutes then cut it into 8
pieces.
10. Serve individual pieces of frittata topped with fresh tomatoes and a sprinkle of green onions.
Note: Frittata may be served hot or cold.
Meal Suggestion:
1 slice of Bacon Frittata
1 short stack of silver dollar sized Williamson Kenwood Lemon Curd pancakes
½ cup of your favorite fresh seasonal fruit.
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 |
 | |  | |  | |  | |  | |  | |  |
