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    You are in: Home / Recipes / Bacon, Onion and Tomato Frittata Recipe
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    Bacon, Onion and Tomato Frittata

    Bacon, Onion and Tomato Frittata. Photo by evelyn/athens

    1/2 Photos of Bacon, Onion and Tomato Frittata

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    evelyn/athens's Note:

    A hearty and satisfying meal made from things that are almost always at hand.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In medium, broilerproof, nonstick skillet, cook bacon until crisp.
    2. 2
      Using slotted spoon, transfer bacon to paper towels to drain.
    3. 3
      Pour off all but 1 tblsp drippings from skillet.
    4. 4
      Add olive oil to skillet.
    5. 5
      Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
    6. 6
      Reduce heat to medium-low.
    7. 7
      Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
    8. 8
      Preheat broiler.
    9. 9
      Whisk eggs in large bowl until frothy.
    10. 10
      Whisk in bacon, basil and season to taste.
    11. 11
      Pour into skillet with vegetables.
    12. 12
      Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
    13. 13
      Sprinkle top with Parmesan cheese.
    14. 14
      Broil frittata until top puffs and turns golden, about 3 minutes.
    15. 15
      Slide frittata onto platter.
    16. 16
      Serve warm or at room temperature, cutting into wedges.

    Ratings & Reviews:

    • on April 08, 2010

      55

      Delish! I added fat free feta, mushrooms, tomatoes, and spinach. Super easy to make. This is a definite keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2009

      55

      I was looking for a frittata recipe to fix on the stove which wouldn't need folded nor inverted when I came across yours. I made many changes, but used your overall method. Even though I had never fixed a frittata, I found it easy to fix! I converted it into a ham cheese frittata, and it was delicious and beautiful! The idea of broiling it at the end was absolutely brilliant!!! I was looking for a way to fix a frittata for 20-25 people, and your method is the way to go! Thanks a lot for giving me the solution to my challenge! I fixed it in an old lodge in Canada where they have very antiquated, unreliable ovens. Instead of using them, I used the stove, and fixed the frittata in a big roasting pan. Everybody was absolutely amazed seeing me fix such a huge frittata, and they all loved the taste of it. Thank you so much! Saulo Saulo

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2006

      55

      Yum...a delightful breakfast/brunch dish thats easy to prepare. Instead of grating the parmesan I chopped mine into small cubes and added to the egg mixture...so every now and then you got a little oozy cheese bite. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Bacon, Onion and Tomato Frittata

    Serving Size: 1 (166 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 332.4
     
    Calories from Fat 239
    72%
    Total Fat 26.6 g
    40%
    Saturated Fat 8.8 g
    44%
    Cholesterol 380.3 mg
    126%
    Sodium 498.5 mg
    20%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 0.8 g
    3%
    Sugars 2.5 g
    10%
    Protein 17.7 g
    35%

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