Double Smoked Back Bacon Frittata
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MORE RECIPES WITH LOU’S DOUBLE SMOKED BACK BACON
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Ingredients
3 large eggs - beaten
8 oz. (225 gr) red peppers, julienne slice - sautéed
1 oz. (30gr) small dice red pepper
4 soft rolls – 6 inch
1 oz. (30gr) small dice green pepper
1 oz. (30gr) small dice onion
1 oz. (30ml) olive oil
Salt and pepper to taste
Method

Pre-heat the oven to 375 degrees. Heat a medium-sized frying pan over high heat and melt the butter. Add the onions, peppers and back bacon and sauté for 1-2 minutes, tossing well to mix. Beat the eggs well with a fork, and pour into the hot pan, moving the pan to ensure that the egg is covering the entire bottom. Stir lightly to have the egg cook for 1-2 minutes. Place the frying pan in the hot oven and bake for 2-3 minutes to allow the egg to puff up. Remove from the oven and slide the frittata out onto a plate. Serve hot.