Fluffy eggs baked in a skillet with bacon, sun-dried tomatoes, tender potatoes, garlicky mushrooms, bell pepper, and spinach, herbs, and plenty of cheese. Healthy and balanced, versatile, filling, and comforting, this loaded sun-dried tomato frittata makes the perfect meal any time of day. Plus, it’s easy and can be ready in 30 minutes!
I think we can all agree that eggs are the most magical food ever. I mean…fried, scrambled, poached, boiled, baked, omeleted (is that a verb?), in sandwiches and salads, on bowls, cooked into pancakes and muffins and brownies and cookies and cakes, oh my! All while offering 13 vitamins and minerals, 6g of complete protein, healthy fats (including DHA), and carotenoids. You might say one of the most nutritious foods on the planet. I would.
Yep, eggs are pretty darn awesome, and the frittata is one of my all-time favorite ways to let them shine. Especially THIS FRITTATA, loaded with crisp bacon, all the best veggies, flavor-loaded sun-dried tomatoes, and as much smoky, melty cheese as your heart desires.
This recipe is very similar to the Hawaiian Bacon Cheddar Veggie Frittata I recently posted. I don’t want to seem too repetitive, but there’s a reason for it: YOU NEED MORE FRITTATA IN YOUR LIFE. And this basic formula makes for the ultimate frittata of your dreams, every single time:
- sautéed veggies (including plenty of garlic of course)
- steamed baby potatoes
- an extra protein (like bacon or crab)
- whipped eggs
The bacon cooks first, then the veggies go in and soak up every bit of browned goodness, just until crisp-tender. Then, so we don’t miss out on any flavor, nor waste any time or extra pans, all the yumminess bakes together right in the skillet for a fluffy, textured, hearty, flavor-loaded, melty frittata of love. And it’s out of the oven in TWELVE MINUTES. Not kidding.
This recipe is meant to be versatile, so feel free to adapt it to what you have on-hand or get creative. Asparagus instead of bell pepper? Absolutely. White cheddar instead of smoked gouda? Go for it. Italian seasoning instead of herbs de Provence? Go for it. Extra cheese? Heck yes.
You get the point. The main thing is to keep in mind cooking times. For instance, root veggies need longer to cook (so I steam my baby potatoes a few minutes before adding them), while greens like spinach wilt in about half a second (so spinach is the last veggie I stir in).