Tuesday, September 9, 2014

Bacon & Cheese Frittata

When I was a kid, I absolutely loved omelets and my mom made them for us as a special treat occasionally. Ham and cheese was always my favorite! As I've gotten older, I still love an omelet, but I prefer other egg dishes such as quiche. I like to think of a frittata as quiche and omelet had a baby and it's now one of my favorite things to make when there's not a lot of time or energy. It's great for breakfast, lunch or dinner and it's also very nice as cold leftovers!

I made this Bacon & Cheese Frittata one night because I had some bacon that I couldn't figure out how to use. I am constantly making recipes that only call for 2 slices of bacon and I hate throwing out the rest, so this was a good way to incorporate the leftovers into a lovely dinner.

You'll need a skillet or frying pan that can be used both stovetop and in the oven. I love the cast iron Le Creuset Skillet for this dish. Also, I should point out that I've made this dish twice and on both occasions I used different bacon. Any bacon will work, including maple flavored or smoked, each offering a distinctly different but delicious flavor!

6 eggs
At least 4 slices streaky bacon (or any bacon) or as much as you have on hand
Sea salt flakes
freshly ground black pepper
1 1/2 cups grated Gruyère cheese
1/2 cup grated Parmesan cheese
2 tablespoons butter

  1. Pre-heat the broiler or grill on high.
  2. In a non-stick skillet, cook the bacon until crispy. Once done, remove to paper towels and pat to remove the excess oil.
  3. Chop or cut the bacon into bite size pieces and set aside. (I like to snip it with scissors - it makes it easier to do while it's still hot.)
  4. In a bowl, beat the eggs, cheese, salt, pepper and bacon with a fork or a wire whisk until they're mixed well and set aside.
  5. In an oven-appropriate skillet, met the butter over medium heat. When it starts to froth, pour in the eggs and turn down the heat to low.
  6. Leave the eggs  too cook for about 15 minutes or until the bottom is set. They will still be a bit runny on top.
  7. Take the eggs off the burner and place under the grill for 2 to 3 minutes until they are set, but not brown on top.
  8. Slide a rubber spatula under the frittata to remove it from the pan and slide it onto a warm serving platter or plate. 
  9. Slice, serve and enjoy!


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