It’s not a frittata recipe
It’s Not-a-Frittata recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- 3/4 cup seasoned bread crumbs
- 2 cups sliced tomatoes
- 3 Tablespoons onion flakes
- 2 cups cheddar cheese (or cheddar/jack mixture)
- 2 ounces chopped olives
- 5 large eggs
- 1 cup cream
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 1/8 teaspoon nutmeg
- 2 ounces feta cheese
- 5 bacon slices, diced (optional)
Spray a 10-inch quiche pan with Vegalineor other cooking spray. Spread 1/2 cup of seasoned bread crumbs on bottom of pan. Place 1/2 of tomatoes on top of bread crumbs. Top with 1 cup cheddar cheese, 1-1/2 Tablespoons of onion flakes and 1 ounce chopped olives. Repeat the above steps. Crumble the feta cheese on top of last layer. Add diced bacon (optional). Mix eggs, cream, salt, pepper, and nutmeg. Pour on top. Sprinkle 1/4 cup of seasoned bread crumbs on top of frittata. Bake at 325 degrees for 45 to 50 minutes. Let cool for 10 minutes before serving.
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