Sunday, February 1, 2015

Hearty Bacon, Turkey & Vegetable Frittata

10806338_10153067723316663_7211561691650685267_n It’s difficult to believe that our previous time participating in The Secret Recipe Club was way back in November!!  In some ways it feels like a long time ago, but with the holidays and all that they entail, the time passed quickly.  It’s really good to be back and participating again.  This month we were assigned Mellissa’s blog, A Fit & Spicy Life.  Mellissa is a healthy, wine-loving, dog-loving, recipe-loving gal and reading her blog allows a glimpse into her fun-loving life.

10931327_10153067723411663_4078590235970482856_n It was a cold, gray, rainy night the evening we perused Mellissa’s blog and the idea of something warm, comforting & easy was what made us stop and drool when we spotted her Bacon & Vegetable Frittata.  Seriously, there’s nothing easier, more comforting or delicious than a hearty breakfast for dinner so that’s exactly when and what we enjoyed, using Mellissa’s Bacon & Vegetable Frittata as the inspiration and guide for our meal.  Mellissa mentioned in her post, that a frittata “can be the best dish to use up all those veggies that are about to go bad” so we raided our veggie drawer and used what we had.  Also, to make it a bit heartier and because we had it already defrosted and it needed to be used, we added ground turkey to the mix.  In the end, with the inspiration of Mellissa’s recipe as our guide, we enjoyed a perfectly hearty breakfast for dinner frittata…and it reheated beautifully for meals later in the week.  Check out Mellissa’s Bacon & Vegetable Frittata and all her other recipes on A Fit & Spicy Life.

10906248_10153067723281663_6060949946048800638_nHearty Bacon, Turkey & Vegetable Frittata (adapted from here)

  • 8 Eggs
  • 1/4 cup heavy whipping cream
  • 1/2 tsp. ground nutmeg 
  • 1/2 tsp. salt
  • 1/2 tsp. ground pepper 
  • 6 slices bacon, divided
  • 2 cups fresh chopped (chunky) broccoli
  • 1 lb. ground turkey or chicken
  • 3 cloves garlic, minced
  • salt & ground pepper to taste
  • 1/3 cup oven roasted tomatoes
  • 1 cup grated Monterey jack cheese

Heat oven to 325F.  In a bowl, whisk together the eggs, heavy whipping cream, nutmeg, 1/2 tsp. salt & 1/2 tsp. pepper, and set aside.  In a large skillet, cook the bacon until crispy.  Remove the bacon from the pan and set aside.  Pour off all but 2 TBS. of the bacon fat and return the pan to the heat.  Add the broccoli and cook until tender and golden in spots.  Remove the broccoli from the pan and set aside.  Add the ground turkey & minced garlic to the pan and season with salt & pepper.  Cook the turkey until no longer pink, breaking it up as it cooks.  Add the roasted tomatoes just as the turkey finishes cooking.  Remove the pan from the heat and add back in the cooked broccoli.  Dice three of the bacon strips and add those to the pan along with the grated cheese, stir to combine.  Pour the contents of the pan into a 10-inch silicon cake pan which has been placed on a baking sheet, or if your pan is oven-proof, just keep the ingredients in the pan and continue.  Pour the egg mixture over the turkey/broccoli mix and top with the remaining three strips of bacon (each cut in half.)  Bake for 30 minutes, until the top is golden and bubbly delicious.  Serve hot or at room temperature.


My previous Secret Recipe Club Recipe Posts: 

Chicken Satay with Sunbutter “Peanut” Sauce 
Asian Pork Chops 
Mango Salsa 
Pomegranate Molasses Salad Dressing 
Beef Keema  
Roasted Grape Tomato, Garlic & Poblano Ragu
Mexican Feast: Cream of Ancho Chile Soup, Roasted Poblano Burger with Chile de Arbol Guacamole & Pork Crusted Baked Poblano Fries 
Zesty Zucchini Skillet 
Garlic Seafood in Coconut Milk 
Lamb & Eggplant with Chiles
Fijian Ceviche
Carrot & Sweet Potato Pancakes   
Chicken Burgers with Spinach & Mushrooms 
Paradise Mango Curried Shrimp 
Laura Goodenough’s Apple Coffee Cake 
Loaded Potato Soup
Lemon Almond Biscotti 
Creamy Mints 
Thai Peanut Noodles with Chicken 
Baked Buffalo Chicken Wings 
Fried Green Tomatoes 
Chicken Satay Noodle Salad 
Double Chocolate Mousse Cake 
Candied Popcorn
Fruit, Nut & Poppy Seed Chicken Salad 
Broiled Sushi 
Health(ier) Peanut Brittle 
Crunchy Fudgy Heart Bites 
Texas Chicken with Lime Butter 
Pork Belly Soup with Collard Greens 
Thin Mint Irish Coffee 
Levain Chocolate Chip Walnut Cookies 
Welsh Cakes 
Nutella Crêpes 
Cilantro Lime Chicken 
Holy Guacamole 
Home Style Chicken Curry

Check out the new SRC blog for more exciting recipes from past reveals


  1. Mmmm. I love a good frittata and this one sounds amazing!

  2. I love frittata. It's a great way to use up the bits and pieces on a Saturday before grocery shopping (or a Tuesday when you're not sure what to make). Great SRC choice!

  3. This is exactly how I decide what's for dinner - see what needs used and use it. This look absolutely wonderful!

  4. I love a good fritatta and this one looks awesome! Love the bacon on top. :)
    Also - I had your blog this month and made your chocolate chip granola bars! They were SO yummy. Thanks for a great recipe!

  5. This frittata has my mouth watering - great choice!

  6. I completely agree with both you and Mellissa - frittatas are brilliant at using up leftovers. Great choice!

  7. Oooh, I love this! We recently had to start eating very low carb and this is a great recipe. Nice SRC choice :)

  8. I love breakfast for dinner options, and this looks wholesome and fantastic. I can't wait to try it out.


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