Tuesday, May 6, 2014

#BrunchWeek 2014 - Skillet Frittata


Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 11th while we celebrate the deliciousness of brunch and to prepare for Mother's Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everything this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, visit them all for more information. Please note that I have received promotional products to help with the Brunch Week festivities, but no paid compensation has occurred and opinions are all my own!


Day 2 of brunch week, and I have an egg dish for you. I kind of OD'd on eggs back during my Whole 30 experiment in January, but I'm slowly but surely developing a taste for them again. You can't deny that eggs in and of themselves can make a pretty tasty meal for any time of day.

I never knew what a frittata was--I had grown up on quiche. Delicious, creamy quiche on a buttery crust... yum. My mom would make it with ham, cheddar, and broccoli and we'd eat it for breakfast and lunch until it was gone. The secret? Crescent roll crust. But, with my gluten sensitivity, quiche is not something I indulge in often. Thankfully, frittatas are very much like quiches, and no gluten!

Typically, I'll make this frittata with a sweet potato crust. "Crust" is kind of a loose phrase here, as it's simply the bottom layer in an overall soft dish. I subbed carrots for sweet potatoes, since our awesome sponsor Grimmway Farms supplied them. The results are pretty tasty!


Before we get to my recipe, here's the full BrunchWeek schedule for today!

Brunch Beverages:
Brunch Eggs:
Brunch Mains:
Brunch Sides:
Brunch Breads and Desserts:
And now, onto my recipe!

Skillet Frittata
(Note: I used a small skillet, double the recipe for full size!)

  • 1 cup shredded Grimmway Farm carrots
  • 1 clove garlic, smashed
  • 1 small red Baloian Farms pepper
  • 3 slices bacon, chopped
  • 3 eggs, whisked
  • 1/4 cup milk of choice
  • sprinkling of cheese

-Preheat oven to 350 degrees F.

-In a small cast iron skillet, cook bacon. Set aside and crumble. Remove bacon and leave bacon fat. In fat, cook garlic for two minutes, until fragrant.

-Add carrots and press into a single layer in the bottom of the skillet. Place skillet in oven for 10 minutes, until carrots are slightly soft.

-In a separate bowl, whisk eggs with milk. Add cheese, crumbled bacon, and pepper.

-Remove skillet from oven and pour egg mixture over. Top with cheese, and bake for 20 minutes or until eggs are set.




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4 comments:

  1. Frittatas are one of my fav brunch foods! I really need to make them more. Yours looks delish! Happy Brunch Week! Pinned!

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  2. Yum! A perfect brunch or dinner

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  3. Frittatas are definitely one of my favorite brunch foods. Brunches that have an omelette station are usually just fritata stations in disguise and they're my favorite station!

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