I love lazy weekend mornings with my husband. He travels for a living so when he is home on a weekend it feels so wonderful to sleep in late, watch home improvement shows and have a leisurely breakfast. I made this Bacon Goat Cheese Frittata this last weekend and it felt so nice to have breakfast already made when we woke up. This is a perfect dish to make ahead when you are short on time, but still want to have something special that has a ton of nutrition.
Eggs have been given such a bad rap over the last couple of decades. This is such a shame because they are a powerhouse of nutrition. Just do a quick google search for “health benefits of eggs” and you will be given over 10 million articles explaining the health benefits.
Tips about Bacon Goat Cheese Frittata:
- Not all eggs are nutritionally equal. My all time favorite egg to buy is the pasture organic egg. The chickens who produce these eggs are out wondering the fields, eating like a chicken should (hands placed on ears for the squeamish), insects, seeds, plants and organic grains. I love that a majority of grocery stores are starting to carry pasture raised eggs but not all farms that label their eggs as pasture raised are truly following that standard. The best way to ensure you are bringing home the highest quality egg is to do a little research or check out Organic Egg Scoreboard.
- The secret ingredient that makes this frittata the best is the roasted fennel seed (I bet you thought I was going to say bacon). I roasted the fennel lightly in a stainless steel frying pan and then crushed it with a mortar and pestle. (affiliate)
- This is the perfect dish to make up ahead of time for a lazy weekend morning and the leftovers pack up beautifully for lunch.
- Top with sliced avocado, salsa, sour cream or plain Greek yogurt.
Crushing the fennel in the mortar and pestle. Fennel gives it an extra zing.
It looks so colorful before going into the oven,
Before baking.
and so mmm, mmm good coming out.
Bacon Goat Cheese Frittata
Ingredients
- 5 jumbo organic eggs
- 1/8 cup organic half and half
- 1 1/4 cups organic broccoli florets
- 1-2 oz sun dried tomatoes in a bag I used Trader Joe's
- 6 oz bacon fried
- 3-4 oz goat cheese
- 1 small organic red onion
- 1/2 tsp organic fennel seed
- 1/2 tsp organic thyme
- 2 tsp organic olive oil
- olive oil spray
- salt and pepper to taste
- sliced avocado *optional
Instructions
- Preheat oven to 350 degrees.
- Fry bacon and set aside to cool on paper towel to absorb excess grease.
- Dice onion and lightly sauté in olive oil. Set aside.
- Toast 1/2 tsp fennel seed in frying pan and finely grind in a mortar and pestel.
- Crack eggs and place in large bowl. Whisk in half and half. Add a pinch of salt pepper. Add fennel and thyme.
- Chop bacon and add to egg mixture. Add sautéed onion and stir.
- Spray a 9 inch round baking pan with olive oil spray and pour in egg mixture.
- Evenly distribute broccoli florets, sun dried tomatoes across egg mixture.
- Crumble goat cheese and evenly distribute across egg mixture.
- Bake at 350 degrees for 18-20 mins or until egg mixture congeals. Cooking time may vary due to differences in ovens. Cool and garnish with avocado. Enjoy!
Laurel Dalrymple says
This looks so good! The only problem I have is that I can’t tolerate whole eggs – I have to use egg whites. How many egg whites should I use in this recipe?
Thank you!
Heather says
Hi Laurel,
Thank you for stopping by. I love your question because I didn’t even think to give the equivalence. Generally for every egg you substitute with 2 egg whites. Because I used jumbo eggs you would substitute 10-12 egg whites depending on the size of egg you choose. By making the substitution you will lower the fat and calorie content.
Please let us know if you have anymore questions. Have a great day!
Heather
M Zahid says
Honestly, I’ve always been apprehensive about goat cheese, do you think I’d be able to substitute for feta or something similar?
best stainless steel cookware
Heather says
Good Morning,
I think feta would taste great also. Goat cheese tends to be just a little bit softer than feta and feta tends to have just a bit more of a saltiness. I would just add a little less salt if you use feta and the cooking time may be just a bit different. Other than that, I think it will taste great! Let me know how it turns out.
Heather
Smith says
Wow! Goat cheese is always my favorite.
Heather says
It really is a favorite of mine also. ????
Kristy says
This sounds great! I can’t wait to make it.
One question, before I do so though… What does “1/8 cup orgnic halfand half mean? No ingredient is actully written beside it and there is nothing in the tips section.
Thanks in advance, Kristy
Heather says
Hi Kristy. I apologize for the mix up. It just means regular half and half. I originally wrote all my recipes with organic ingredients and when I last updated this recipe I forgot to adjust. I do highly encourage readers to use organic ingredients if possible, but I understand that sometimes the affordability can be challenging. I hope this helps and that you enjoy!