Reviewed: Nov. 26, 2012

Five stars for taste, ease of preparation and aesthetic appeal. So versatile! Add whatever you might put in an omelet or scrambled eggs. Great way to use up vegetables in the fridge too! In this case I browned the bacon, drained most of the grease, added finely chopped multi-colored bell peppers and onions, briefly sauteed that, then added it to my beaten eggs (which I just mixed with salt and pepper and half-and-half) along with some sliced black olives and garden fresh chives. I baked it in a pretty, shallow buttered casserole. No muss, no fuss, free to do other things while it baked, and it cut into individual servings perfectly. This will definitely be a re-do.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jun. 14, 2012

I made this in my cast iron skillet. After I cooked the bacon, I saved some of the bacon drippings to cook the egg ingredients in. I did use lactose free milk and I cut the cheese back to a half cup only because my son is sensitive to milk. My sons and I liked this. I served this with my homemade waffles, which my kids used their frittata to make waffle sandwiches, and fruit salad.

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42 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Sep. 16, 2012

AWESOME! I put the whole bacon package and 2/3 of the green onion package. Even my picky little son finished his whole plate. Thanks for sharing.

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28 users found this review helpful

Reviewer:

Abu Nassim

Reviewed: Oct. 31, 2012

Made this tonight for a cheap dinner and loved it. Fast, easy, cooked perfectly (and I'm a sucky cook). I added a little extra bacon and exchanged the green onion for 1/2 cup of green pepper. This recipe will be much used in the future.

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4 users found this review helpful

Reviewer:

toadiejones

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Cleveland, Ohio, USA

Reviewed: Oct. 14, 2012

I printed a recipe on 2/19/2012 called; Bacon Cheese Frittata. Just made it this morning for the 1st time. This recipe for a Bacon Cheese Frittata is exactly like the one from 2/19/12, which is not on AR anymore?? Regardless, this is the exact recipe submitted by someone else and it was delish! Easy and fast and DH loved it. I used Costco Precooked Bacon and used about 10 pieces. Nuked for 1.20 seconds on paper towels. Let cool and then crumpled. Stirred all ingredients in the pie dish once I had added them all. Will make this again!

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3 users found this review helpful

Reviewer:

Jewels

Cooking Level: Expert

Home Town: Northridge, California, USA

Living In: Valencia, California, USA

Reviewed: Sep. 28, 2012

We made this but sauteed a vidalia onion with some mushrooms. Extra cheese and bacon was added as well. It was pretty tasty, but next time I would add some fresh herbs or something to give it a little more of a 'pop'.

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Reviewer:

Sopherific

Reviewed: Feb. 17, 2013

Easy, delicious, versatile - what's not to like? I used diced yellow onion in place of green onions, sauteed kielbasa chunks instead of bacon (faster), and a half cup cream/half cup milk. I used an electric mixer on the eggs, milk, and cream to produce a fluffy consistency, and I will never skip this step in any future renditions of this dish. Finished the bake with a few minutes under the broiler on LOW.

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Reviewer:

Eloora

Reviewed: Feb. 13, 2013

This is a great and easy recipe. I did do a couple of changes. I used an oven prove skillet in which I cooked the bacon. Instead of green onion I used white onion which I diced and added to skillet after the bacon had particialy cooked. After onion was tranleten I added the beaten eggs, topped with a mixture of cheddar and mozerella cheese then put it into the oven to back. Loved by all.

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1 user found this review helpful

Reviewer:

Nadine

Cooking Level: Intermediate

Living In: Mississauga, Ontario, Canada

Reviewed: Dec. 25, 2012

Easy to make and really tasty! I changed nothing in the recipe and it turned out really great!

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Reviewer:

sakuragts

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 11, 2012

Made this Frittata for the recipe group selection of 12/7/12. I'm eating it as I write this review. A pretty simple dish to make, filled the 7X11 casserole dish perfectly. I did saute a red bell pepper and mushrooms that were begging to go in this dish or go bad. I used 2% milk since that is all we drink, and even with my added vegetables this held together very nicely on the plate. Tasted wonderful, looked beautiful and smelled heavenly while baking. A wonderful brunch dish that just about any vegetable or cheese you want to use would work just fine.

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1 user found this review helpful