Cowboy Frittata

When writer Pat Beard asked John Hopkins what this delicious dish was called he shook his head, thought a bit and said, "Why, just 'breakfast.'" Hopkins uses a Dutch oven instead of a skillet.

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  • Servings: 8

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  • 4 slices of bacon, chopped
  • 1 medium onion, chopped
  • 12 large eggs
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 cup salsa
  • 1 cup shredded Cheddar cheese

How to make this recipe

  1. Preheat the oven to 400°. In a large ovenproof skillet, cook the bacon over moderately low heat until slightly crisp, about 5 minutes. Add the onion and cook, stirring, until softened but not browned, about 4 minutes.

  2. In a bowl, lightly beat the eggs with the salt and pepper. Add the eggs to the skillet and, using a spatula, gently pull the cooked eggs to the center while titling the skillet to allow the uncooked portion to flow to the edges, about 3 minutes. When the eggs start to form a cohesive mass, place the skillet in the oven and bake for about 6 minutes, or until the eggs are set. Remove from the oven; top the eggs with the salsa and then the cheese. Return the skillet to the oven and bake for about 2 minutes, or until the cheese is melted. Cut into wedges and serve hot or warm.

Published September 1997

479227 recipes/cowboy-frittata 2013-12-06T23:20:59+00:00 8|fast|breakfast|brunch|lunch september-1997,john hopkins,marcia kiesel,frittata,cowboy breakfast,cowboy recipes recipes,cowboy-frittata 479227

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