Bacon, Tomato And Cheese Frittata

Course : Eggs
Serves: 6
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6 slices regular chopped bacon slices
1 medium onion -- thinly sliced
1 can diced peeled tomatoes -- (14 1/2 ounces) drained
10 large eggs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/3 cup thinly sliced fresh basil
1/2 cup shredded swiss cheese

Preparation / Directions:

Cook bacon in medium broiler proof skillet until crisp and brown. Using slotted spoon, transfer bacon to paper towels and drain. Drain all but 2 tablespoons drippings from skillet. Heat drippings over medium-high heat. Add onion and saut‚ until golden, stirring frequently, about 5 minutes. Add tomatoes and stir until almost all liquid evaporates, about 10 minutes. Preheat broiler. Whisk eggs, salt and pepper in medium bowl to blend. Pour over vegetables in skillet. Cook over medium heat until bottom is just set and top is still soft, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes. Sprinkle top with cheese. Place skillet under broiler and broil until cheese melts and top is set, about 3 minutes. Slide onto platter and cut into wedges. Frittatas, or Spanish omelettes, are as versatile as your imagination. They make great brunch dishes and also work well as a light supper.


Nutritional Information:

152 Calories (kcal); 10g Total Fat; (59% calories from fat); 12g Protein; 3g Carbohydrate; 320mg Cholesterol; 295mg Sodium

4 Kitchen's say:
  (3 3/4 Stars!)
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