Bacon, Sun Dried Tomato, Basil & Chèvre Frittata

  • 4-5 slices bacon, chopped
  • ⅓ cup chopped sun dried tomatoes in oil
  • ¼ cup coarsely chopped fresh basil
  • 6 eggs
  • ½ cup heavy cream
  • 2 oz. crumbed chèvre

Fry the chopped bacon in a large, nonstick frying or sauté pan. Add the chopped sun dried tomatoes during the last couple minutes of frying. Turn off the stove and toss in the basil and let it wilt while you prepare the eggs.

Crack the eggs and pout the cream into a large, resealable jar. Seal the jar and shake vigorously until a thick custard forms and no bits of separated egg yolk or white can be seen in the jar. Carefully pour the egg mixture into the hot pan and turn the burner to medium. Continue cooking and lifting the edges of the eggs to allow wet egg to slide under until the top is shiny, but no longer fully uncooked.

Turn the broiler on high and sprinkle the top of the eggs with the crumbed chèvre. Place the pan under the broiler and - watching constantly - broil until the top of the frittata is set and the cheese is fully soft and melty. Slice and serve.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes

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