add to shopping list Ingredients

2 tbs. Olive Oil
1/2 Yellow Onion, thinly sliced
1/4 to 1/2 bell pepper, sliced
1 tbs. butter
3 large eggs
2 tbs. heavy cream or milk
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1/4 cup bacon pieces, chopped
1-2 oz. herbed or plain goat cheese
1-2 oz. grated Parmesan cheese
6-10 grape tomatoes sliced in half or 1 large tomato cubed
2-3 tbs. freshly julienned basil

Preparation

In a 6" non-stick skillet or saute pan, saute onions and peppers on medium heat in olive oil until brown and limp (about 10-15 minutes). When nearly done, add tomatoes. Be sure not to overcook tomatoes. You don't want them browned, just warmed and slightly softened. Set aside and clean pan.

Heat oven broiler. Place butter in clean saute pan and melt on low heat. Beat together eggs, cream, and a salt and pepper. Pour egg mixture in pan and top with vegetables and bacon pieces. Cover pan and cook on low heat until eggs are set (about 10 minutes).

Avoid the temptation to lift edges... you'll know they are done when edges pull away from sides of pan and frittata slides when pan is lightly shaken.

When eggs are set, sprinkle with Parmesan and crumble goat cheese on top. Sprinkle with basil. Place under broiler for 2-3 minutes, just until cheese is melted and begins to brown.

Remove from oven and slide onto plate. Cut into wedges and serve.

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Reviews

7/02/10

Theresa111 says:

I have never tried making one of these dishes before. Thanks for the recipe!

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