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Mini Garden And Maple Glazed Bacon Frittata with a Balsamic & Oregano Tomato Salad with Crumbled Feta and Basil Oil

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Ingredients Needed

 

Frittata

  • 4 Large Eggs
  • ¼  Cup of Cream
  • ¼  Tsp Grounded Black Pepper
  • ¼ Tsp Salt
  • ¼ Cup of Crispy Bacon 
  • 1 Tbsp of Chopped Chives
  • 1 Tbsp of Fine Dice Red, Yellow & Green Bell Peppers Each
  • ¼ Cup of Caramelized Onions
  • 2 Cloves of Garlic Minced
  • 3 Tbsp. Potatoes Small Diced.
  • 1 Tbsp of Parmesan Cheese
  • 3 Tbsp of Cheddar Cheese ( Grated )
  • 2 Tbsp Chopped Parsley .
  • 4 Tbsp of Vegetable Oil.

 

Tomato Salad

  • 6 Oz  Vine ripe tomatoes.
  • 4 Each Cherry Tomatoes
  • Salt and freshly ground black pepper
  • 1 Tbsp. Fresh oregano
  • ¼ Cup Balsamic vinegar
  • ¼ Cup of Extra-virgin olive oil
  • 1 clove garlic, peeled and grated
  • 1 Tbsp of Julienned Purple Onion
  • ½ Tsp  fresh red chili, seeded and Chopped
  • 3 Oz Feta Cheese

 

  • 1 Cup Bail Leaves  - Blanched
  • ¼ Cup Vegetable Oil

 

 

 

Method

Frittata

Preheat the oven to 350° Fahrenheit 

In a medium Sauté Pan over high heat, drizzle in 2 Tbsp of Vegetable Oil. Place bacon inside and cook until crispy. Remove bacon and reserve bacon fat just leaving a small amount inside the pan. Place the garlic and onions into remaining hot fat and sauté for four minutes until caramelized. Add diced potatoes and continue to cook until soft. Add the bell peppers, chives, parsley and season with black pepper and salt.

Spray 2 mini muffin tins with nonstick spray. Whisk the eggs, cream, pepper, and salt in a large bowl to blend well. Stir in the parmesan cheese and cheddar cheese, and parsley as well as the sautéed items. Fill prepared muffin cups almost to the top with the egg mixture and top with crispy bacon.. Bake until the egg mixture puffs and is just set in the center, about 10 to 12 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide them onto a platter. Serve immediately

 

Tomato Salad

Depending on the size of your tomatoes, slice some in half, some into quarters and others into uneven chunks.. Put the tomatoes into a colander and season with a good pinch of sea salt.

Give them a toss, season again and give a couple more tosses. The salt won't be drawn into the tomatoes; instead it will draw any excess moisture out, concentrating all the lovely flavors. Leave the tomatoes in the colander on top of a bowl to stand for around 6 minutes, and then discard any juice that has come out of them.

Transfer the tomatoes to a large bowl and sprinkle over the oregano. Make a dressing using  ¼ cup balsamic vinegar to ¼ cup olive oil, the garlic and the chileDrizzle the tomatoes with enough dressing to coat everything nicely.

 

Pat blanched basil leaves with dry towel to remove any excess water  and place blanched basil leaves in processor and add oil until smooth. Season with salt and pepper.