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Skillet Bacon-Feta Frittata

Skillet Bacon-Feta Frittata recipe
photo by:kraft
The recipe name alone is probably enough to get you scrambling for the eggs and skillet. Good instincts! This bacon-feta frittata is a can't-lose dish.
30 min
30 min
6 servings
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What You Need

slices  OSCAR MAYER Selects Smoked Uncured Bacon, cut into 1/2-inch pieces
Tbsp.  water
 green onions, sliced
Tbsp.  finely chopped fresh basil
 cherry tomatoes, quartered
Tbsp.  ATHENOS Traditional Crumbled Feta Cheese
 Freshly ground black pepper, to taste

Make It

COOK bacon in large nonstick skillet on medium heat 12 min. or until crisp, stirring frequently. Meanwhile, whisk eggs and water in medium bowl until well blended. Stir in onions and basil.

REMOVE bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.

HEAT drippings on medium heat. Add egg mixture; top with bacon. Cook 3 min. or until almost set, occasionally lifting edge with spatula and tilting skillet 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 medium-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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