We’ve mentioned in a number of posts how we like to find ways to use up ingredients on a whim. We have all kinds of recipes that we hope provide some inspiration on just how to do that. Two types of end products seem to be the perfect catch-all solutions in this scenario: soups and frittatas. Well, folks, this will be Frittata version 3.0 – Dutch Oven BLT Frittata. The good news here is we’ve kept some variation in each one of these frittatas with not only the ingredient lineup but the cooking vessel. Hopefully that keeps it just interesting enough to keep you reading.
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We’ll keep this brief but one of our favorite tools in our kitchen is our 6 Quart Lodge Enameled Cast Iron Dutch Oven. This is such a versatile tool whether cooking on the stovetop or combination cooking with a stovetop to oven transfer. It’s foolproof in our opinion. Check it out if you’re interested. Our other two posted frittatas were done in a traditional cast iron skillet (Cast Iron Frittata with Spinach, Mushrooms, and Artichokes) and a basic rectangular casserole dish (Simple Mexican Frittata). Check them out. They were all “blog worthy” as we like to put it and there’s something for any type of equipment you may have on hand.
Enough small talk… let’s get to it.
Preparation: Dutch Oven BLT Frittata
Preheat your oven to 400°F. Meanwhile, preheat your Dutch Oven on the stovetop. Cook the bacon to desired crispness, 8 – 10 minutes. Remove from the pan to a paper towel lined plate. Discard excess grease, leaving about 1 – 2 tbsp. to saute the vegetables.
While the bacon is cooking, grab a mixing bowl and thoroughly beat the eggs with the half and half, salt, and pepper. Set aside. When cooled break up the bacon into bite size pieces (if you cooked whole rather than pre-cutting).
Saute the bell pepper and onion until softened, about 6 – 8 minutes, stirring occasionally. Add the garlic and saute for another 1 – 2 minutes, until fragrant (avoid burning the garlic).
Add the diced tomatoes and lettuce, cooking until the lettuce starts to wilt, approximately 2 – 3 minutes. Remove the Dutch Oven from the burner. Mix the bacon pieces back into the pot. Add the egg mixture (See tip in notes) and top with the shredded cheese. Place in the oven uncovered and bake for 25 – 30 minutes or until eggs are set.
Remove from the oven and allow to cool for several minutes. Use a spatula or wooden spoon to portion into 8 equal slices. If desired, top with fresh red or green onion and serve.
How good is that? Who needs two slices of bread to enjoy the flavors of a BLT? Happy brunching!
If you liked that, try this…
Besides the other two frittatas we linked above we have some other egg-centric favorites:
- Grilled Breakfast Pizza
- Shakshuka
- Huevos Rancheros con Chorizo
- Egg in a Hole Avocado Toast
- South African Lamb Bobotie
Equipment: Dutch Oven BLT Frittata
We mentioned above that we did this in our trusty, do-everything Dutch Oven. We also mentioned the equipment we used for our other frittatas. Below are visuals and links to Amazon if you’re in the market (affiliate links):
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Dutch Oven BLT Frittata
Equipment
- Dutch Oven
Ingredients
- 1 lb. Bacon, roughly chopped
- 12 Large eggs
- ⅓ cup Half and Half Feel free to sub milk and/or cream
- Salt and Pepper, to taste Several cranks of a grinder for each
- ½ Yellow Bell Pepper, diced or chopped Feel free to sub red or orange
- 1 Medium Sweet Onion, diced or chopped
- 3 cloves Garlic, diced
- 1 can Diced Tomatoes (approx. 14.5 oz.)
- 2 cups Baby Romaine Lettuce Can sub any desired lettuce or spinach
- 2 cups Shredded Cheese User's choice. We used up a mixture of pepper jack, sharp cheddar, and mozzarella
- Diced Red or Green Onion (optional) Enough for topping/garnish
Instructions
- Preheat oven to 400°F. Preheat Dutch Oven on stovetop.
- Cook bacon to desired crispness, 8 – 10 minutes. Remove from pan to a paper towel lined plate. Discard excess grease, leaving about 1 – 2 tbsp. to saute vegetables. When cooled break the bacon up into small pieces if you cooked it whole.
- In a mixing bowl, thoroughly beat the eggs with half and half, salt, and pepper.
- Saute the bell pepper and onion until softened, about 6 – 8 minutes, stirring occasionally. Add the garlic and saute for another 1 – 2 minutes, until fragrant (avoid burning the garlic).
- Add the diced tomatoes and lettuce, cooking until lettuce starts to wilt, approximately 2 – 3 minutes.
- Remove Dutch Oven from the burner. Add the bacon back into the pot. Add the egg mixture (See tip in notes) and top with the shredded cheese. Place in oven uncovered and bake for 25 – 30 minutes or until eggs are set.
- Remove from the oven and allow to cool for several minutes. Use a spatula or wooden spoon to portion into 8 equal slices. If desired, top with fresh red or green onion and serve.
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