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Bell Pepper Bacon Onion Frittata
BELL PEPPER BACON ONION FRITTATA is so tasty I had it for breakfast and lunch! Dad and the kids can make this for mom on Mother's Day to show her just how awesome she is!
Course
Breakfast
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
8
Author
Aubrey Cota
Ingredients
2
Tbsp
olive oil
2
garlic cloves
minced
8
oz.
mushrooms
sliced
2
tsp
salt
divided
1
large sweet onion
chopped
1
green bell pepper
chopped
1
red bell pepper
chopped
1
cup
bacon
cooked and crumbled
12
eggs
½
cup
cottage cheese
½
tsp
of pepper
¾
cup
white cheddar cheese
Instructions
Preheat oven 350 degrees F
heat 1 tbsp olive oil in a 10 inch cast iron skillet over medium low heat
stir in mushrooms and garlic and season with 1/2 tsp of salt allow to saute for 5 to 10 minutes, stirring occasionally
remove the mushrooms to a dish and set aside
add in the sweet onion and season with 1/2 tsp of salt, saute for 10 minutes until translucent. Set aside and place in the mushroom dish
add in the chopped bell peppers and saute for 5 minutes until softened
add remaining 1 tbsp of olive oil and make sure it covers the pan and the sides (you may want to use a paper towel to get everywhere
add the mushrooms and onions back into the pan along with half of the bacon. If any liquid has drained be sure not to add that back into the pan.
in a large bowl whisk together the eggs and cottage cheese until frothy. Add in 1/2 cup of cheddar cheese. Season with remaining 1 tsp of salt
pour egg mixture in the pan and stir around with veggies
sprinkle remaining bacon on top
allow to cook on the stove top for 3 to 5 minutes and then place into the oven
cook for 12 minutes and then sprinkle the top with remaining cheese
allow to cook for another 5-7 more minutes or until center is set
enjoy!