2227. SPICY FRITTATA with BACON, ONIONS, CHEDDAR CHEESE and PEPPERONCINI PEPPERS

serves two


4 slices bacon, chopped and cooked until crisp
1 small onion, peeled and chopped
4 large eggs, beaten
4-5 pepperoncini peppers, sliced crosswise, stems discarded
approx. 1 cup grated cheddar cheese
toast for serving along side

For one frittata, peel and chop 1 small onion, thinly slice 4-5 pepperoncini peppers and grate about 1 cup cheddar cheese. Also chop 4 slices of bacon into bite size pieces and crisp those up in a medium size saute pan.

When the bacon is nice and crisp, drain it on paper towels and pour off about half the bacon fat. Cook the chopped onion in that same pan until it softens up quite a bit.

When you are happy with the onions, add 4 large beaten eggs to the pan, add the bacon back to the pan....the sliced pepperoncini peppers....let it cook on low heat for a minute or two, sprinkle the grated cheddar cheese over the top and then finish it on the top rack of the oven underneath the broiler.

It helps to use a nonstick pan for this and you want to let it cook along underneath the broiler until the eggs are cooked through and the cheese has melted.


bacon recipe courtesy of: Dan Eaton, YNN: Your News Now, TWEAN News Channel of Syracuse, 815 Erie Boulevard East, Syracuse, New York 13210, August 8, 2010