Bacon Broccoli Frittata

Broccoli Bacon Frittata

6 – 8 strips of bacon, cut into small pieces

Small onion, sliced/chopped thinly

5 eggs (or 3 eggs with 1/3 cup Liquid Egg Whites)

1/2 cup Bisquick or Pamela’s GF Baking Mix

2 – 3 cups of cheese (Swiss, Cheddar, shaved Parmesan, etc.)

1/3 cup half-and-half

1 cup whole milk

2 – 3 cups raw broccoli (or your favorite vegetables)

Seasonings (salt, pepper, paprika, seasoning mix)*


Add eggs, half-and-half, milk, Bisquick and seasoning into a blender/food processor and mix well. Set aside.

Begin by frying the bacon in a pan for about 5 minutes on a low-medium stove. I used a large cast iron pan since I would be able to put the completed quiche into the oven.

Add in onions. Continue to stir and cook the bacon and onions until the onions are tender and translucent (about another 5 minutes).

Add in the broccoli, which I have cut into smallish pieces. Cook the mixture for 3 minutes, stirring to evenly cook the vegetables.**

If you are using a cast iron pan, move the pan from heat and prepare to mix rest of ingredients into the pan. Or, switch to a large pie or tart stoneware or casserole dish.

Add the cheese into the bacon-broccoli-onion mixture; mix well. Pour the egg-milk mixture over the ingredients in pan/casserole dish.

Bake at 350 degrees Fahrenheit until golden and a knife comes out cleanly from the center. The preheated cast iron pan will cook faster; my quiche took 35 minutes.

*I used 1 tsp paprika and 1 tbs of Strawberry Tree Farm’s Giddya Up Ranch

** If using raw spinach or mushrooms, don’t cook them; instead, remove the pan from heat and stir vegetables into the bacon mixture.