These Frittatas are easy and you will make enough so that some are stored in the freezer and ready to be nuked for a quick and good breakfast. —Jack Kelly
8 oz. pkg. Bacon
fresh red pepper chopped
poblano peppers chopped
medium sized onion chopped
8 oz. jar Shitake mushrooms
chopped fresh asparagus or any other green veggie you want
chopped fresh basil or cilantro or parsley
In This Recipe
Heat oven to 350F. Mist 2 muffin pans (12 cups each) with cooking spray. Cook the bacon until it is as crispy as you want it. Break it up into about 1/2 inch pieces and set aside. In a large skillet at medium high heat add the oil and let it heat up. Add the onions, peppers, mushrooms and asparagus. Sprinkle in the salt and pepper. Stir them together and cook until they are soft, about 5 minutes. In a large bowl whisk the eggs, milk and basil until it is all mixed up real good. Stir in the the bacon, cheese and all the rest of the veggies.
Spoon the mixture into the muffin cups filling them about 3/4 full. Bake for 20 minutes or until they are firm. Not like a rock and not like mushy. Just firm.
Of course you are going to have to have one or two as soon as they've cooled off enough to handle. If there are any left put them in a zippy bag and in the freezer.
Then when your in your morning mode and in a rush to get going put 1 or 2 in the microwave for 30-45 seconds and nosh on it as you leave to face your day.