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Whenever I have a lot of eggs that need to be used, I make a frittata.  A frittata can be served at any time of day with the same satisfying results.  They are incredibly simple to make, and cleanup is a breeze because you only need one pan.  Any leftovers hold up very well in the fridge and can be reheated to taste as if they were freshly made.  Try these breakfast frittatas with bacon, swiss cheese, and onion!






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ingredients (serves 2):

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  • 5 slices thick center cut bacon
  • 1/2 onion, diced
  • 4 eggs, beaten
  • 3 slices swiss cheese
  • pinch of salt and pepper

directions:

  1. Fry bacon until crispy in a deep oven safe 8-inch skillet.  Set aside on paper towels to cool off.  Reserve a few tablespoons of grease in the pan.
  2. Dice half of an onion.  Add to hot skillet with reserved bacon grease and saute until softened, about 3-4 minutes.
  3. Break apart bacon into small chunks and add back into skillet with onions.
  4. Beat eggs with a pinch of salt and pepper and one slice of cheese that has been broken into small chunks.
  5. Turn broiler on high.  Pour eggs over bacon and onions.  Give it a quick stir to distribute ingredients evenly.  Top with large chunks of remaining swiss cheese.  Cook on stove over medium heat until edges set up and are easily pushed away from skillet with a spatula.
  6. Place skillet under broiler until cheese melts completely and begins to brown.  The eggs in the middle will set up at this point.
  7. Allow frittata to cool for a couple of minutes to make it easier to cut and serve.


I like to top my frittatas with sliced jalapenos or a dash of hot sauce to kick the flavor up a bit.  It is a very versatile dish to make.  You could fill them with pretty much anything and I’m sure they’d turn out good.


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