Skip links
Do you live in the Nicest Place in America?

Bacon and Cheese Frittata

[quicklook-recipe prep_time="10 min" cook_time="35 min" serves="6" details="" ] [ingredients-list title="Ingredients" serving_size=""] [ingredients-left] 5 strips bacon 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 8 large eggs [/ingredients-left] [ingredients-right] 1/2 cup grated Fontina cheese 2/3 cup crumbled goat cheese 1/4 teaspoon salt 1/8 teaspoon pepper [/ingredients-right] [/ingredients-list] [step-list-wrapper title="How to make it" time="45 minutes"] [step-item number="1" image_url="" title="" ]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.[/step-item] [step-item number="2" image_url="" title="" ] 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.[/step-item] [step-item number="3" image_url="" title="" ] 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.[/step-item] [step-item number="4" image_url="" title="" ] 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. [/step-item] [/step-list-wrapper]