- 8 oz. thick-cut bacon, chopped
- 2 roma tomatoes, chopped
- 5 green onions, bias-sliced
- 5 eggs
- 2 oz. cream cheese
- 6 oz. half & half
- 2/3 c. shredded cheese (choose your favorite variety)
Fry the bacon in a 10 to 12-inch nonstick skillet, draining away most of the rendered fat once the bacon is crisp. Add the chopped tomatoes and green onions and fry lightly for an additional minute.
Whisk together the eggs, cream cheese, and half & half to form a thick custard. Carefully pour the custard into the hot pan and gently lift the edges of the egg mixture to allow the wet custard to flow beneath the set custard. Continue cooking this way until nearly all of the custard is set, about 8 minutes.
Sprinkle the top of the frittata with the shredded cheese and set the pan in the oven and broil on HIGH for 3-4 minutes or until the cheese is melted and the frittata is puffed and golden. Slice into wedges and serve immediately.
- Yields: 3-5 servings
- Preparation Time: 20 minutes