The two-step cooking process for this easy-to-make egg dish ensures a tender, perfectly cooked end result. Flavored with crisp bacon, sautéed onion, a touch of garlic and melted cheese, this frittata can do double duty as a breakfast/brunch dish, or quick, light dinner.Print
Bacon and Cheese Frittata
Flavored with bacon, sautéed onion, fresh tomato and a topping of melted cheese, this simple, perfectly cooked frittata makes a satisfying breakfast or light dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Breakfast & Brunch
- 10 large eggs
- 2 tablespoons half-and-half or cream
- 6 slices bacon, cut into 1/4-inch pieces
- 1 tablespoon olive oil
- 1/2 cup onion, chopped
- 1 clove garlic, very finely chopped
- 1/4 cup fresh tomato, seeded and diced
- 1–1/2 tablespoons fresh parsley, finely chopped, divided
- 3/4 teaspoon salt
- Freshly ground black pepper
- 1/2 cup coarsely shredded cheese (see notes)
- Preheat the oven to 425°F. Whisk the eggs and half-and-half together in a mixing bowl until light and frothy. Set aside.
- Cook the bacon in a medium (10 inch), oven-proof, nonstick skillet until crisp. Transfer to a paper towel-lined plate and drain all but 1 tablespoon of the fat from the pan.
- Set the pan back on the stove over medium heat and add the olive oil. Add the onion and sauté until soft and translucent, 3 to 4 minutes.
- Add the garlic and continue cooking until softened, 1 to 2 minutes longer. Add the tomatoes and 1 tablespoon of the parsley. Add the salt and a few grinds of black pepper, combine well and continue cooking for 1 minute longer before stirring in the eggs.
- Using a rubber spatula, continue to stir and scrape the bottom of the pan until the eggs form large, wet curds, 2 to 3 minutes. Smooth the mixture so it’s evenly distributed in the pan and stop stirring for about 30 seconds to allow the bottom to set. Remove from the heat and sprinkle the cheese over the top of the frittata.
- Bake until the frittata is slightly puffed and the cheese has melted, 5 to 7 minutes. Remove from the oven, sprinkle with the remaining parsley and let stand for about 5 minutes. Use a spatula to loosen the frittata around the edges and gently slide it onto a serving platter. Cut into wedges and serve immediately.
To complement to the flavor of the bacon, we used smoked gouda in our frittata, but just about any easy-melting cheese (e.g. cheddar) will do.