Yield: 9 servings or one 8 x 8-inch square glass baking dish
Cook: 45 to 50 minutes
½ cup onion, chopped
¼ cup yellow or orange bell pepper, chopped
¼ cup red bell pepper, chopped
1 garlic clove, minced
2 tbsp. olive oil
1 cup tomatoes, chopped
¼ cup fresh parsley, chopped (1 tbsp. dried)
8 large eggs, slightly beaten
¼ tsp. cayenne pepper
½ tsp. smoked paprika
½ tsp. sea salt
1 cup fine bread crumbs (gluten-free)
1/3 to ½ cup cooked bacon (cut in small chunks)
In a skillet, sauté onion, bell peppers and garlic in olive oil for about 5 minutes or until tender. Stir in tomatoes and parsley; remove from heat and set aside.
In a large bowl, combine eggs, cayenne pepper, smoked paprika, sea salt, bread crumbs and bacon. Stir in the sautéed vegetables.
Pour into an oiled 8-inch square glass baking dish. Bake, uncovered, at 350 F for 45 to 50 minutes or until a knife inserted near the center comes out clean. Cover if frittata starts getting brown before middle is cooked. Let stand for 5 minutes before cutting.
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