Rise and Shine


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Bacon Pepper Fritatta

8 eggs scrambled
½ cup milk
¼ cup heavy cream
4 slices of bacon, sliced in ½ inch pieces
½ cup of onion, chopped
½ red pepper, chopped
¼ cup fresh parsley, chopped
1/3 cup mozzarella, shredded
½ cup ricotta cheese
Salt and pepper, to taste

Preheat oven to 350.

In a large bowl combine eggs milk and heavy cream set aside. In a large non-stick pan on medium heat sauté bacon until golden brown and crispy, about 3-5 minutes. Take out and place bacon on a paper towel lined dish. Leaving 1 tablespoon of bacon drippings in pan add onion, pepper, salt and pepper to taste and sauté until onion is translucent. Take off heat and add parsley. Transfer onion and pepper mixture into bowl with egg mixture. Next, add in mozzarella cheese and mix to combine. Add egg mixture back into the same non-stick pan over medium heat. Cook until bottom starts turning golden brown. Before transferring pan to oven dollop ricotta cheese on top. Place pan in oven for 25-30 minutes until golden brown on top. Take out of oven and let rest for 5 minutes, transfer to a serving dish serve and enjoy!

 

You'll find other delicious gluten-free breakfast recipes like these in my book, Secrets of My Food Affair: A Gluten-Free Romance, which you can purchase here.