Weekends tend to be slow for us. We enjoy just relaxing, hanging out and typically end up making brunch instead of an early morning breakfast. This tomato and bacon frittata is so much more than the title. It also has some caramelized onion, potatoes and Asiago cheese. Yum!
While frittatas are a great brunch item, you could easily make this for a quick weeknight dinner. You know the nights before you’ve gone to the store, but also need to use up what’s left in the fridge? Frittatas are here to save the day(or night)! Throw in whatever you have, top with eggs and you have something filling the whole family will love! Let’s talk about this one though. You’re going to love it!
Ingredients for Tomato and Bacon Frittata:
- 8 ounces Bacon, diced
- 1/2 small onion, thinly sliced
- 4 small russet potatoes, diced
- 6 eggs
- 1/4 cup heavy cream or milk (I used 2%)
- 1/2 cup cherry tomatoes
- 1/4 cup Asiago Cheese, shredded
- Salt and Pepper
- Green onions, finely diced for garnish
Directions:
- Preheat your oven to 400°F
- Heat a skillet over medium heat and add the bacon.
- While the bacon is cooking, whisk together the eggs and milk in a separate bowl. Set aside.
- Cook the bacon until crispy and then remove with a slotted spoon onto a paper towel lined plate.
- Discard all but 2 tablespoons of the bacon grease and add your onions and potatoes. Season with salt and pepper, to taste.
- Cook until potatoes are tender and onions begin to caramelize, about 8-10 minutes
- Add the tomatoes, toss to coat, cook for 1 minute
- Sprinkle the bacon over the potatoes, top with cheese and then add the egg mixture.
- Tilt the pan to ensure the eggs cover evenly. Cook for about 1-2 minutes, until sides begin to set and then place in preheated oven.
- Bake for 10 minutes, until cooked through.
Garnish with green onions if desired
Serve with fresh fruit for brunch or sauteed veggies for dinner!
Tomato and Bacon Frittata
Sauteed bacon, onions, potatoes and tomato topped with Asiago cheese
Ingredients
- 8 oz Bacon, diced
- 1/2 Small Onion, thinly sliced
- 4 Small Russet Potatoes, diced
- 6 Eggs
- 1/4 Cup Heavy Cream or Milk
- 1/4 Cup Asiago Cheese(any type works here), shredded
- 1/2 Cup Cherry Tomatoes
- Salt
- Pepper
- Green Onions, for garnish
Instructions
- Pre-Heat your oven to 400°F
- Heat a 10-12 inch Cast Iron Skillet over medium heat
- Add the bacon and cook until crispy
- Remove the bacon with a slotted spoon and place on a paper towel lined plate to drain
- Pour out some of the bacon grease, but keep approximately 2 TBS in the skillet
- Add the onions and potatoes, season with salt and pepper(to taste)
- Cook until potatoes are tender and onions caramelize a bit(approximately 8-10 min)
- While the potatoes and onions are cooking, whisk together the eggs and milk in a separate bowl
- Add the tomatoes, stir and cook for 1 minute
- Sprinkle the bacon on and then top with shredded cheese
- Pour the egg mixture into the skillet and tilt the pan to make sure the everything is coated
- If desired, season the eggs with more pepper
- When the sides begin to set(about 1-2 min), place the skillet in the oven on a middle rack
- Bake for 10 minutes, until the eggs are cooked through(insert a knife in the center and make sure no eggs run into the slit)
- Remove from oven and garnish with green onions
Nutrition Information:
Yield: 8 Serving Size: 1 gramsAmount Per Serving: Calories: 313Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 182mgSodium: 653mgCarbohydrates: 18gFiber: 2gSugar: 3gProtein: 18g
The nutrition data provided is only an estimate
Did you make this recipe? Have any questions? Leave a comment below, I would love to hear from you!
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