Ingredients for Bacon Onion And Tomato Frittata
- 4 slices bacon
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 1 (14.5 ounce) can diced tomatoes, drained
- 6 large eggs
- 1 tablespoon chopped fresh basil
- 1/4 cup grated Parmesan cheese
- salt and pepper to taste
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How to Make Bacon Onion And Tomato Frittata
- Cook 4 slices of bacon in a medium, oven-safe, nonstick skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside on paper towels to drain.
- Pour off all but 1 tablespoon of bacon drippings from the skillet.
- Add 1 tablespoon olive oil to the skillet.
- Add 1 medium onion, thinly sliced, and cook over medium-high heat until golden brown, stirring frequently, about 5 minutes.
- Reduce heat to medium-low. Add 1 (14.5 ounce) can of diced tomatoes, drained, and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
- Preheat your broiler.
- In a large bowl, whisk 6 large eggs until frothy.
- Stir in the cooked bacon (crumbled), 1 tablespoon chopped fresh basil, and season generously with salt and pepper to taste.
- Pour the egg mixture into the skillet with the onions and tomatoes.
- Cook over medium heat until the bottom is set and the top is still slightly wet, occasionally lifting the edges of the frittata and tilting the pan to allow uncooked egg to flow underneath, about 10-12 minutes.
- Sprinkle 1/4 cup grated Parmesan cheese over the top.
- Broil the frittata for 2-3 minutes, or until the top is puffed and golden brown.
- Let the frittata cool slightly before slicing and serving. Enjoy warm or at room temperature!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
10g
Fat
44g
Carbs
1g
