• Cooking Time: 20
  • Servings: 8
  • Preparation Time: 20


I don’t generally toot my own horn, but this late night dinner was absolutely flavor-packed, delectable and fiery.

I made Egg Frittata with apple smoked turkey bacon and corn bread. This meal was very easy to make, absolutely delicious, and a perfect ‘breakfast inspired’ dinner. The hardest part of this meal is heading to your local farmer’s market to pick up these ingredients.

I went to the Farmer’s market this morning and purchased a ton of veggies, produce and some interesting curiosities. I know it’s a schlep to get to your local market, and generally you should bring cash, but I cannot express how much BETTER the food tastes when you get it fresh and local. It’s no joke.


  • Ingredients:
  • 1. 5 eggs
  • 2. 1/2 cup egg beaters
  • 3. white cheddar cheese
  • 4. skim milk
  • 5. pepper/salt
  • 6. Sweet roasted pepper flakes
  • 7. Apple smoked salt
  • 8.Italian Parsley
  • 9. Chard
  • 10. Mustard Greens
  • 11. Turkey bacon
  • 12. Tomatoes
  • 13. Shiitake mushrooms


  • Instructions:
  • 1. Chop the garlic and the rest of your veggies and transfer to a cast iron pan (round and good size)—
  • 2. Carmelize it in a pan with a tablespoon or two of olive oil.
  • 3. Add your chopped onions to the garlic & olive oil and simmer.
  • 4. Add the rest of the chopped veggies, stir around and multi-task by pre-heating the oven to 360 degrees.
  • 5. Add all herbs including Italian Parsley, Sweet Pepper Flakes, Salt and Pepper.
  • 6. After sauteing veggies pour your mixture of 5 eggs, skim milk (with salt and pepper) into the pan on medium heat.
  • 7. Add a generous amount of cheese to the top equally distributed (not too generous–but generous enough).
  • 8. Let sit for over medium heat until transferring the frittata into the oven (smaller ovens are better because they heat up faster and cook faster).
  • 9. Let bake for about 20 minutes or until top is somewhat hardened (not too hard) and browned. Let cool.

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