This week has been all about breakfast foods, starting with breakfast pasta, english muffins, and now a bacon, tomato, basil and fontina cheese frittata. I make at least one frittata every week, throwing in different combinations with chicken, shrimp, smoked salmon, bacon or sausage with various vegetables and cheeses. Frittatas are great because you can throw almost anything in there and it’ll taste delicious. This bacon version is inspired by BLTs, substituting basil for the lettuce and of course, adding fontina cheese. 

bacon, tomato, basil, fontina frittata

bacon tomato basil fontina frittata

Bacon, tomato, basil and fontina frittata
Serves 4
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Total Time
20 min
Total Time
20 min
266 calories
4 g
443 g
18 g
21 g
7 g
181 g
501 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
181g
Servings
4
Amount Per Serving
Calories 266
Calories from Fat 163
% Daily Value *
Total Fat 18g
28%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 443mg
148%
Sodium 501mg
21%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 21g
Vitamin A
23%
Vitamin C
11%
Calcium
15%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 slices thick bacon, cut into 1/4 inch strips
  2. 1 clove garlic, minced
  3. 1 shallot, minced
  4. 1 cup cherry tomatoes, halved
  5. 9 eggs, whisked
  6. 2 tbsp fresh basil, chopped
  7. 1/2 cup shredded fontina cheese
  8. salt and pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Heat cast iron pan or nonstick skillet over medium-high heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with slotted spoon and drain all but 2 tbsp fat.
  3. Add garlic and shallot to pan and saute until softened, about 30 seconds. Add cherry tomatoes and cook until softened, about 2-3 minutes. Return bacon to the pan. Pour whisked eggs, basil and shredded cheese. Season with salt and pepper and stir to combine. Reduce heat to medium and cook until the edges have set and the eggs are cooked halfway, about 4 minutes.
  4. Finish cooking frittata in the oven for 5 minutes or until the eggs are completely cooked. Remove from oven and serve.
beta
calories
266
fat
18g
protein
21g
carbs
4g
more
Cherry on my Sundae http://cherryonmysundae.com/

**Helpful tips and common mistakes

Frittatas are an egg based Italian breakfast dish. Think of them as a crustless version of a quiche (perfect for those who are gluten-free or on the Paleo diet). There are so many different versions of frittatas, both vegetarian and non, all easy to make and can whipped up in no time.

I love my meat so I decided to make my version with bacon, balanced with tart tomatoes, fresh basil, and creamy fontina. 

bacon tomato basil fontina frittata

Some recipes call for the addition of milk to the eggs, but I find that it is not necessary. You will still get a creamy egg dish without the milk. Once the bacon and tomatoes have cooked, stir in the eggs with the basil and fontina. Once the edges begin to set, finish in the oven. Five minutes later and your breakfast is ready!

bacon tomato basil fontina frittata

I love frittatas not only because of the ease but because no matter what goes in them, they’re always tasty! What creations will you come up with?

bacon tomato basil fontina frittata

The complete brunch (all for two people)! 

bacon tomato basil fontina frittata

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles

 

 

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