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Skillet Bacon-Feta Frittata

photo by:kraft
time
prep:
10 min
total:
32 min
servings
total:
6 servings
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What You Need

4
slices  OSCAR MAYER Super Thick Cut Applewood Smoked Bacon, cut crosswise into 1/2-inch-wide pieces
6
 eggs
2
Tbsp.  water
4
 green onions, sliced
2
Tbsp.  finely chopped fresh basil
6
 cherry tomatoes, quartered
3
Tbsp.  ATHENOS Traditional Crumbled Feta Cheese
 Freshly ground black pepper, to taste

Make It

COOK bacon in large nonstick skillet until crisp. Meanwhile, beat eggs with water in medium bowl. Stir in onions and basil.

REMOVE bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 tsp. drippings from skillet.

HEAT drippings on medium heat. Add egg mixture; top with bacon. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath. When egg mixture is set but top is still moist, top with tomatoes, cheese and pepper; cover. Cook on low heat 5 min. or until eggs are set and cheese is slightly melted.

Kraft Kitchens Tips

Serving Suggestion
For a delightful brunch idea, serve this flavorful frittata with a seasonal fresh fruit salad.
How to Slice Large-Leafed Fresh Herbs
Slice large-leafed herbs such as basil and mint, into thin strips by stacking several leaves on top of one another. Roll the stack lengthwise into a cylinder. Using a sharp knife, cut the cylinder crosswise to form fine shreds. This cut is called chiffonade. Be sure to use a sharp knife - a dull knife will bruise the leaves while cutting.
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