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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.
The two-step cooking process for this easy-to-make egg dish ensures a tender, perfectly cooked end result.
With a tasty combination of crisp bacon, sautéed onion, a touch of garlic and melted cheese, this frittata can do double duty as a breakfast/brunch dish, or a quick, light dinner.
More of Our Favorite Egg Recipes:
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.
Ingredients
- 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
- Salt and freshly ground black pepper
- 1/2 cup coarsely shredded cheese, see notes
Instructions
- 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.
- Stir in the eggs and using a rubber spatula, stir and scrape the bottom of the pan until the eggs form large, wet curds, about 2 minutes.
- Scatter the bacon over the eggs, then smooth the mixture so it’s evenly distributed in the pan. Stop stirring and wait 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.
Notes
To complement the flavor of the bacon, we used smoked gouda in our frittata, but just about any easy-melting cheese (e.g. cheddar) will do.
Nutrition
Calories: 397kcal, Carbohydrates: 6g, Protein: 26g, Fat: 30g, Saturated Fat: 11g, Polyunsaturated Fat: 16g, Cholesterol: 507mg, Sodium: 643mg, Fiber: 1g, Sugar: 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
Turned out great. Added a few chilli flakes and very finely chopped mushrooms. Used a combination of cheddar and mozzarella cheese. Served with crusty bread and butter. DELICIOUS!. Thanks for the recipe.
Hi Pam,
The chili flakes, mushrooms, and cheddar-mozzarella combo all sound good. Thanks for sharing the variation!