Roasted Tomato and Bacon Frittata

  • 4 slices thick-cut peppered bacon -- chopped into bite-sized pieces
  • 1 medium-sized red onion -- peeled and chopped
  • 1 red pepper -- seeded and chopped
  • 1 cup roasted cherry tomatoes (I used sungold tomatoes with a few cloves of garlic added during roasting)
  • 5 eggs
  • 1/2 cup heavy cream
  • 1 cup grated sharp cheddar (I used 3-year old white cheddar)

Fry the bacon in a large skillet until crisp. Drain the bacon on paper towels and set aside. Drain off most of the rendered bacon fat and save for another use. (I love roasting potatoes in it!)

Add the onions and peppers to the skillet and fry them until crisp-tender, about 5 minutes. Add the roasted tomatoes and the bacon and cook another minute.

In a resealable quart jar, combine the eggs and cream. Shake vigorously and carefully pour the resulting custard into the hot skillet with the bacon and vegetables. Carefully lift the edges of the custard as they solidify to allow the uncooked custard to flow underneath. When the custard is nearly set, sprinkle the grated cheese evenly over the top and place under the broiler set on low. (If you do not have a low broil setting, move the top rack of the oven down and use the regular broil setting.) The frittata should be set and the cheese melted and lightly browned in 3-5 minutes. Remove from the oven and slice into wedges. Serve immediately.

  • Yields: 3-4 servings
  • Preparation Time: 30 minutes


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