Ingredients for Bacon Tomato Frittata
- 6 slices bacon
- 6 eggs
- 1/4 cup milk
- 1 teaspoon Dijon mustard
- 1 tomato, diced
- 1 garlic clove, minced
- 1/2 cup shredded cheddar cheese
- 1 tablespoon bacon grease
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How to Make Bacon Tomato Frittata
- Cook bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, reserving 1 tablespoon of bacon grease in the skillet.
- Crumble the cooked bacon into bite-sized pieces and set aside.
- In a medium bowl, whisk together eggs, milk, and Dijon mustard until well blended.
- Heat the reserved bacon grease in the skillet over low heat. Add the minced garlic and diced tomato; cook for 2 minutes, or until the tomato is slightly softened. Stir in the crumbled bacon.
- Pour the egg mixture into the skillet. Cook over low heat for 4 minutes, or until the edges begin to set.
- Using a spatula, gently push the cooked edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Cover the skillet.
- Continue cooking for another 4-5 minutes, or until the top is set but the center is still slightly moist.
- Sprinkle with shredded cheddar cheese (or your preferred cheese).
- Cover the skillet and remove from heat. Let stand for 1-2 minutes to allow the cheese to melt completely.
- Cut into wedges and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
6g
Fat
54g
Carbs
1g
