1 Tbsp. Extra Virgin Olive Oil (Basil, Cilantro & Roasted Onion, Herbs de Provence, or Wild Mushroom & Sage)
1 large red bell pepper, diced
2 c. roasted potatoes, cubed
2 c. arugula
8 pieces bacon, broken into 1-2 inch pieces
8 large eggs, whisked and combined
½ c. parmesan romano cheese
1 c. mozzarella cheese
Salt & pepper, to taste
1. Preheat oven to 375ºF. Add olive oil to a 9-inch, non-stick, oven-proof pan and heat over medium-high heat. Stir in red peppers and cook until soft. Add potatoes and stir until warmed through. Add arugula and bacon and combine.
2. In a bowl, whisk together salt and pepper, parmesan romano, and eggs. Pour mixture into pan and distribute evenly throughout. Stir in ¾ cups of mozzarella cheese, topping mixture with remaining ¼ cup. Cook over medium high heat for another 2 minutes or until a slight crust forms around the edge. Transfer pan to oven and bake for 8-10 minutes or until eggs are set. Remove from oven and slide frittata onto a cooling rack. Place rack in refrigerator and chill at least two hours.
3. Use a 2 ½ inch ring to stamp out rounds from main frittata. Heat waffle iron and grease with your preferred method.
4. Place each round in waffle iron, close, and heat until warmed through. Serve with a side of hot sauce.
Recipe adapted from Real Food By Dad.
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