Confetti Frittata

Confetti  Frittata

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.

 

Featured at Simple Meals Friday

 

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