The French have their omelet, American’s have their scrabbles, and the Italian’s have the Frittata. Frittata’s can be enjoyed hot or at room temperature, making it perfect for a brunch. Some Frittata’s are very elaborate. This one is simple, looks great and taste fantastic.
Tomato and Bacon Frittata
By Chef Kendra
Serves 2 – 4
4 large eggs
4 slices of cooked and crumbled bacon
1 large tomato sliced into 1/4-1/2 inch slices
3 Tablespoon diced yellow onion
1 Tablespoon butter
1 Tablespoon vegetable oil
1/4 teaspoon salt
¼ teaspoon black pepper
Preheat oven to 350 degrees Fahrenheit. In a bowl mix eggs, cheese, salt, pepper, and onions. Place a non-stick pan with a 8 inch bottom, over medium low heat.
You might have to wrap your handle in aluminum foil is your non-stick pan isn’t oven safe. Check your pans directions. Add oil and butter and let butter melt.
Make sure butter and oil are covering the bottom of the pan. When the butter is melted pour in egg mixture. Layer tomato slices over the top.
Sprinkle crumbled bacon over the top of the egg mixture and tomatoes. When edges start to become solid and a little brown move pan to over and cook for 9-12 minutes or until cooked though. Enjoy.