Bacon Frittatas

I think I am finally feeling more rested after our wedding weekend of last week.  I have spent time this week getting laundry done, putting things away, grocery shopping, and just generally being low-key.  Nothing on the calendar means more time to relax!

Last night for dinner I made bacon frittatas.  The basic recipe for this came from the hubby who saw it on one of his late-night cooking shows. He didn’t remember which one, and when I did an internet search, I came up with LOTS of similar recipes. As I searched, I learned that a frittata is Italian, not Mexican like I had thought. I also learned that it is like an omelette, but not folded over.  And I also learned that just about anything that goes in an omelette can go in a frittata. It is a great recipe to make if you have leftovers in the fridge or if you want to make a breakfast supper.

It is best to use a cast iron skillet or any skillet that can go in the oven as well as on the stove-top.  I am going to give you amounts for a large skillet, but you can adjust for a smaller size.

8 eggs

1/2 tsp. salt

1/4 tsp. black pepper

1/2 tsp. oregano

1/2 tsp. basil

1 large tomato, sliced

1 large onion, sliced into rings

4-5 slices of bacon, cut into small pieces and fried

Parmesan cheese, cheddar cheese, ricotta cheese (amounts vary to taste)

Olive oil

Beat the eggs with the spices in a large mixing bowl. Set aside.

In a large cast iron skillet, heat the olive oil.  Saute’ onion rings until tender. Remove to a plate.  Add more oil to skillet if necessary and gently cook tomatoes, turning just once.  Remove to a plate.  Again add more oil if needed. Return onion rings and tomato slices to the skillet, arranging the tomatoes on top of the onion rings. Sprinkle bacon pieces over the tomatoes.

Pour the egg mixture on top of the onions, tomatoes, and bacon.  Cook on stove top until mostly set. If using ricotta cheese, place small amounts over the eggs, evenly spaced.  Place into a 325 degree oven for about 15-20 minutes to finish cooking.  If using cheddar or Parmesan cheese, sprinkle it over the top after baking and let melt.  Serves 4-5 depending on how large you cut the pieces.  Serve with toast!

I neglected to take a picture of ours, but here is a link that shows what the final product looks like. It also uses other ingredients which will give you other ideas for your own personal frittata!   Enjoy!

Published by

The Mrs. G's

A mother-daughter project (our married names both begin with G) to rejuvenate our love of cooking and make meals creative and exciting! And now that I (mom) have discovered the Trim Healthy Mama way of cooking, I am trying to incorporate more healthful recipes!

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