The other evening, I thought about making some BLTs. After all, they are quick and delicious. I only had a couple of problems: I didn't have any bread and I'd run out of lettuce. So I improvised:
I call it the BOT Frittata. What does BOT stand for? Bacon, onion, and tomato, of course! A slight twist on the classic BLT ingredients works very well when packed into a puffy frittata that's crowned with your favorite melted cheese. What's more, you can easily add a simple salad made of fresh spring greens and a light dressing, along with a glass of chilled white wine, and you'll have a dinner that's much more elegant than your average BLT sandwich.
Personally, I think this simple, elegant dinner belongs on a plate out on my patio with a little soft music playing in the background and a gentle breeze playing with my wind chimes. I dare you to tell me this doesn't sound like a lovely end to a day! And because it's the kind of meal that can be assembled in about 20 minutes, it can even be the end of a busy weekday! Happy spring!
- 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