Bacon and Vegetable Frittata

Let's cook it
Difficulty Easy
Portions: 6
Total 36 min

Ingredients

  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Pimento/ Seasoning Peppers (finely chopped)
  • 1 Teaspoon Garlic (finely chopped)
  • 1 Medium Onion (sliced)
  • 3/4 Cup Cooked Bacon (cut into small pieces)
  • 1 Cup Zucchini (or sweet pepper, cut into cubes)
  • 1 Cup Mushrooms (sliced)
  • 6 Large Eggs
  • 1 Cup CARNATION® Full Cream Evaporated Milk
  • 1 Packet MAGGI® Season-Up All Purpose (10g)
  • 2 Mediums Tomatoes (washed and sliced into eights)
  • 2 Tablespoons Parsley (or chives, finely chopped)
  • 1/2 Cup Cheddar Cheese (grated)

Instructions

  • 1.  In a medium skillet, heat oil. Sauté garlic, pimento peppers and onion until onion is translucent.
  • 2.  Add chopped bacon, zucchini and mushroom, cook for 5 minutes on medium heat.
  • 3.  In a mixing bowl whisk eggs, Evaporated Milk and Season Up. Pour egg mixture into skillet add tomatoes. Sprinkle cheese on top.
  • 4.  Bake in a preheated 350˚C (180˚F) oven for 15-20 minutes or until set.
  • 5.  Serve warm or at room temperature with a salad if desired.

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