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Skillet Bacon-Feta Frittata
Skillet Bacon-Feta Frittata

Skillet Bacon-Feta Frittata

30 Min(s)
30 Min(s) Prep
Give breakfast a Greek spin with Skillet Bacon-Feta Frittata. Find out why eggs are a little betta with feta in this bacon-feta frittata recipe.
What You Need
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6 servings
Original recipe yields 6 servings
6 slices OSCAR MAYER Natural Smoked Uncured Bacon, cut into 1/2-inch pieces
6 eggs
2 Tbsp. water
4 green onions, sliced
2 Tbsp. finely chopped fresh basil
4 cherry tomatoes, quartered
3 Tbsp. ATHENOS Traditional Crumbled Feta Cheese
freshly ground black pepper, to taste
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Let's Make It
1
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.
2
Remove bacon from skillet, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels.
3
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.
Kitchen Tips
Tip 1
Serving Suggestion
For a delightful brunch idea, serve this flavorful frittata with a seasonal fresh fruit salad.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 195mg
65%
Sodium 230mg
10%
Total Carbohydrates 2g
1%
Dietary Fibers 0.5072g
2%
Sugars 1g
2%
Protein 10g
20%
Vitamin A
15%
Vitamin C
4%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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