Friday Frittata Fingers
1 Rating
|
Leave a Rating
Ingredients
Base Frittata
12 egg
Fillings - take your pick
1 tbsp olive oil
1 shallot, minced
1/2 cup red bell pepper, diced
2 tsp Worcestershire sauce
3 strips of bacon (optional)
1/2 cup cooked, crumbled sausage (optional)
1 cup cheddar cheese, shredded
fresh herbs (parsley or cilantro)
salt and pepper to taste
Directions
- Preheat the oven to 350F.
- Spray an 8×8 or 9×9 baking dish with non-stick cooking spray and add parchment paper down into the pan, to help lift the pan of eggs out once they are baked.
- If adding fillings – pan fry the veggies in a tablespoon of olive oil until soft and jammy. Season with salt and pepper, then set aside.
- Cook and crumble your crispy bacon, or your cooked sausage and set aside.
- To assemble the Frittata Fingers – in a large bowl, beat eggs then add your mix-ins: sauteed vegetables, cheese, salt and pepper.
- Pour mixture into prepared baking dish.
- Bake for 25-30 minutes until fully set. Allow to cool.
- Cut into strips, then down the middle to create 12-14 little stix/fingers.
- Pop into the fridge for up to 4 days and enjoy daily!
- Recipe courtesy of Cook with Meg!
- You can also find a step-by-step video of Meg making the recipe at Recipe Videos – Egg Farmers of Alberta (eggs.ab.ca)
