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Bacon & Green Onion Frittata with Smoky Gouda

I actually made this back around Memorial Day when my mother in law was visiting. Then we went to our camper for the holiday weekend and I brought my cookbook (The Complete 15-Minute Gourmet) with me to browse more recipes. Well, we went home and I left my book up there, boo hoo! I was without it until just a few weeks ago so I couldn’t post this entry.

I have the book back and am so happy because everything I have made from it so far has been fabulous. Here are the entries for the other recipes, everything was wonderful!

Pepper-Crusted Sirloin with Sangiovese-Mushroom Sauce
Grilled Chicken Salad w/Herbed Tomato Vinaigrette
Sausage Jambalaya
Bananas Foster

I made this for a Sunday morning breakfast. It was so delicious, everyone enjoyed it, even my kids! My mother in law raved about it and wants me to make it again next time she visits :) 


You can also make a mini like I did (above) for just one person. Use two eggs and just reduce the ingredients down and use a small pan. Delicious!

Bacon and Green Onion Frittata with Smoky Gouda
8 strips bacon
8 eggs
1/4 cup cold water
1/4 tsp salt
1/4 tsp pepper
2 tbsp unsalted butter, divided
4 green onions, thinly sliced (I only had red onion on hand, so I substituted)
1 cup finely shredded natural smoked Gouda
Cook the bacon in a large nonstick skillet, turning as needed, for 12 minutes or until crisp. Drain on paper towels. Discard the bacon drippings and crumble bacon when cool.
Lightly whisk the eggs, water, salt, and pepper in a large bowl until combined. 
Melt 1 tablespoon of butter in the same skillet over medium high heat. Add the green onions, cook, stirring constantly, for 1 minute or until softened. transfer to a bowl.
Melt the remaining 1 tablespoon of butter in the same skillet. Slowly pour in the eggs. Cook, undisturbed, for 1 minute or until the frittata begins to set around the edges. Using a spatula, gently lift the edges and tilt the skillet to let any uncooked egg run down under the bottom. Continue cooking for 3 minutes or until the frittata is almost set but still moist on top.
Sprinkle the top of the frittata with the cheese, bacon, and green onions. Reduce the heat to low; cover and cook for 1 minute or until the eggs are set and the cheese is melted.
Cut the frittata into wedges and serve.
Me

13 Responses to Bacon & Green Onion Frittata with Smoky Gouda

  1. 1
    The Blonde Duck says:

    You had me at smoky gouda!

  2. 2
    Pam says:

    I may just have to make this for breakfast this weekend. Looks tasty.

  3. 3
    Karine says:

    I love this frittata! It looks great!

  4. 4
    Frieda says:

    This looks like a fabulous breakfast pizza~ no wonder your kids enjoyed it!

  5. 5
    Marie says:

    That sounds and looks sooooo good Amanda!! I am in awe that you can do this kind of cooking whilst camping!

  6. 6
    Erin Orr says:

    Mmm…that looks beyond delicious!

  7. 7
    pinkstripes says:

    Your frittata looks wonderful. I don't make them often enough.

  8. 8
    Chef Fresco says:

    Smoky gouda is one of our favorites. This friatta looks amazing!

  9. 9
    Chels says:

    um… where do I even begin!? All of my favorite things in one dish… this looks wonderful! Your kids are so lucky to have a mom who makes rockin' breakfasts ;)

  10. 10
    comfycook says:

    Without the bacon, I would love this. I think breakfast is my favorite meal. If I only ate it more often….

  11. 11

    […] Bacon & Green Onion Frittata with Smoky Gouda from Amanda’s Cookin’ […]

  12. 12
    Alex says:

    I’m a guy….what can I say? BACON!!!!

    • 12.1

      Thanks Alex! Hey if you are getting this reply, I’d love to know how you heard about this recipe. I saw a big influx from Pinterest, but am not sure where it started or if some big pinner had pinned it. Thanks!

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