Dutch Oven BLT Frittata

We took a brunch favorite and turned it into a frittata!

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Prep Time 5

Cook Time 55

Total Time 1

Servings: 8

Course: Breakfast, Brunch, Main Course

Cuisine: American

Calories: 548

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

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.

Tip: Spray the outside edge of the Dutch Oven with some cooking spray to help with the eggs sticking prior to adding the egg mixture and cheese