Looking for a special breakfast to sit down to with your family? Something delicious and easy? Something for Father’s Day or to feed a crowd? Maybe something you can mix up the night before and pop it in the oven in the morning? This Bacon Cheese & Tomato Frittata fits the bill. I recently made a similar frittata for a girl’s bachelorette weekend… My husband loves bacon, so this one has thick cut bacon cooked right in. A frittata is like a baked omelet. And because it is baked, the eggs are light and fluffy and perfectly cooked throughout.
What you will need for this to come out perfectly is an oven safe non-stick skillet... if you don’t have this, no worries, just spray a baking pie dish with cooking spray or coat with butter and pour contents into that.
If you like or dislike any of these ingredients or if you happen to have something else on hand, substitute at will. The important thing is to saute hard veggies like onions. The frittata I made on the girl’s weekend was made up of onions, red bell peppers and sliced baked ham with a sharp cheddar. I was also feeding a larger crowd, so I used 10 eggs instead of just 8 and I added a half cup of cream. Customize it to what you like!
Recipe for BCT Frittata:
1/2 onion diced
4 slices thick cut bacon, cut into 1″ pieces
3 oz. cheddar, cubed
8-10 grape or cherry tomatoes
1 small pinch kosher salt
4-5 cracks of fresh black pepper
1 small pinch Herbs de Provence (optional)
Render bacon in a non-stick oven safe skillet. Add in diced onions. In a separate bowl, scramble eggs. Add in Herbs de Provence, salt and pepper. Add in cheese.
Once onions and bacon are caramelized, add in egg mixture. Top with tomatoes.
Bake at 350°F for about 10-12 minutes until set. (Eggs will slightly puff when done)
*note – this is a gluten-free recipe