From Here to Health

My journey back from autoimmune disease

Bacon and Sundried Tomato Pesto Frittata

on September 10, 2013

This will be my second original recipe!  Maybe there is a trend coming.  I do tons of cooking.  Most days I cook three full meals.  I just typically either use an existing recipe or when I don’t it is because I am in such a hurry that I just throw something together.  Alas, being in that type of rush isn’t normally conducive to being precise and writing things down.  However, I am going to try to be more mindful of keeping up with some of these recipes in the future.  Here is one that went over really well with my whole family.  No leftovers:)

This recipe started because my husband bought bacon ends from US Wellness Meats because they were out of bacon.  I didn’t know what to do with “bacon ends?”  I wasn’t really even sure what they were, but I think they are literally the ends of strips of bacon.  Duh!  Anyhow, a frittata seemed like a pretty safe way to use these since they really weren’t going to be great on their own like “normal” bacon.  So here goes….hope you guys enjoy it:)

Bacon and Sun-dried Tomato Pesto Frittata

1 Pound pastured bacon ends (regular bacon would be great too)

10 eggs, organic and/or pastured if possible

4 garlic cloves, chopped

4 green onions, chopped

3/4 cup shredded parmesan (my kids still eat some dairy, but you could totally omit this)

1/2 cup sun-dried tomato pesto (recipe below)

Salt & Pepper

1.  Preheat the oven to 350.

2.  Cook the bacon ends until done.  This can vary a lot because some of the ends may be very small/thin and others can be an inch thick.  I had to pull the pan out several times to take off the smaller pieces as they got done.  Of course if you are using regular bacon, cook until done, 20-30 minutes, depending upon the thickness of your bacon.

3.  While the bacon is cooking, beat the 10 eggs and some salt and pepper to taste.  Add the shredded parmesan cheese if using and mix.

4.  When the bacon is done, set aside to cool.  Pour 2 tablespoons of the bacon fat into a oven-safe skillet.  Heat the oil over medium heat.  Add the garlic and green onions and sautee until fragrant and just beginning to brown, 3-4 minutes.

5.  Once the bacon is cool, crumble or chop it and add it to the skillet.  Pour the egg mixture over the veggies and bacon.  Cook on medium-low heat for 15 minutes.

6.  Remove from the stove top and place the skillet in a 450 oven for 15 more minutes.

7.  Remove from the oven and drizzle/pour/slather the pesto on the top of the frittata.

8.  Serve warm.

Sundried Tomato Pesto

1 cup packed fresh basil leaves

2 cloves garlic

3-4 sundried tomatoes

3/4 cup almonds, toasted

salt and pepper to taste

1/2 cup extra virgin olive oil

1. Place all ingredients except olive oil in the bowl of a food processor.  Pulse until the almonds are finely chopped.

2.  With the motor running, drizzle in the olive oil.  Stop and scrape the sides and pulse again.

3.  Will keep in the fridge for up to a week.  Press a piece of plastic wrap on top to keep the basil from turning brown.

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One response to “Bacon and Sundried Tomato Pesto Frittata

  1. Yummy! This looks both delicious and healthy.

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