Bacon and Cheese Frittata

This is a genius brunch entrée, because it can be prepared in advance and served warm or at room temperature.

By Erika Lenkert | February/March 2006
Bacon and Cheese Frittata

Quick look

  • prep 10 min    cook 35 min
  • serves 6

Ingredients

  • 5 strips bacon
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 8 large eggs
  • 1/2 cup grated Fontina cheese
  • 2/3 cup crumbled goat cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

    How to make it  45 minutes


  • 1

    Preheat the oven to 325°F. In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces.

  • 2

    Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool.

  • 3

    In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently. In a 9- or 10- inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes. Bake in the oven until the frittata is firm, 20 to 25 minutes.

  • 4

    Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.