Roasted Corn and Bacon Fritatta

A Fritatta is a wonderful egg dish! So simple to prepare and cook that it has become our favorite breakfast. Fritattas differ from omelets because instead of being stuffed with a filling, the ingredients are incorporated into the eggy goodness. First cooked in a cast iron skillet on the stove then popped under the broiler for a minute or two, breakfast will be ready in a snap! I can and do make Fritattas out of just about any leftover bits and pieces of vegetables and meats in my fridge. I may not have enough of any one item to be a serving, but when added to the Fritatta, all these bits become a delicious meal! Today’s recipe came about because I had one lonely ear of roasted corn in my refrigerator and I didn’t have the heart to throw it out. This dish came out so scrumptious, that I knew I had to share it with you all. I used a jarred roasted red pepper, but if you do not have one, simply leave it out or add some canned green chilies or maybe a bit of diced bell pepper. That’s the joy of Fritatta, you can switch out anything in the recipe for what you have on hand!

Here’s what we’ll need today.

Roasted Corn and Bacon Fritatta

Chock full of savory goodness, this is sure to become a favorite now that corn season is here. Grilling corn adds such sweetness to the ears but by all means if you do not have grilled corn, just use an ear of steamed or boiled corn on the cob. The bacon adds just the right amount of smokey flavor and of course what dish is not made better with some cheese? I use a well seasoned 8 inch cast iron skillet but any oven proof skillet will do. With a side of fruit and a piece of toast, this is a complete and fabulous way to start your day. Pre-heat broiler on high and have rack set 2 levels from the top of the oven.

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Servings 4 Servings

Ingredients

  

1x2x3x

• 4 large Eggs
• 3 slices bacon chopped
• 1 ear roasted corn cut from the cob
• 1/2 cup shredded Cheddar/Jack Cheese or just Cheddar
• 1/4 cup onion fine diced
• 1/4 cup Roasted Red Pepper from a jar and diced
• 1/2 tsp dried Thyme leaves
• 1/4 tsp Salt
• 1/8 tsp Pepper

Instructions

 

• Chop the bacon and put it on to cook before starting the vegetables. When crisp, remove from heat, drain and set aside. Leave the bacon drippings in the skillet.
  
• While the bacon is cooking, dice the onion and roasted red pepper. Cut the corn from the cob and set aside.
  
• Add the onions to the bacon drippings in the skillet. Cook and stir until softened, about 3 minutes.
  
• Add the roasted red pepper, corn, thyme, salt and pepper to the skillet. Stir until combined and cook for about a minute.
  
• Stir in the cooked bacon bits.
  
• Whisk the eggs until well combined. Pour the eggs over the bacon and veggies in the skillet. Stir in the cheese. Cover and let cook over low heat for 5-7 minutes until starting to set on the top but still "wet." Turn heat off and get ready to broil.
  
• Place skillet under broiler and broil for 1-2 minutes until top is set and just starting to brown. Remove from broiler to a hot pad.
  
• Cut into fourths and serve. That's it! So delicious! Crunchy corn niblets and bacon with fabulous flavor from the onion, peppers and thyme. Just sublime!
  
• Wish I could have you all over for breakfast some day. I know just what to make for you all! Thanks so much for stopping by today. I appreciate your comments and support.
• Today I wish for you full hearts and full refrigerators and someone special to share them both with. Until next time, journey on! Hugs and much love from me, Karen, TJG
• PLEASE visit my website and leave me a comment. I do love hearing from you all. www.thejourneygirl.com

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