Three Cheese Bacon Tomato Frittata
I have started making breakfast ahead of time for the week and my favorite to make is a nice hearty frittata. They are so easy to make and with the right filling incredibly delicious. I make them the day before, split them up into portions and store in the fridge. It lasts about 3 days for my family of 2 adults and two toddlers. My family is all about cheese and bacon so I decided to make a three cheese bacon tomato frittata for the remainder of this weeks breakfast.
I started with slicing down about a cup of cherry tomatoes.
I then took 6 slices of bacon and cut down into good size pieces.
I fried the bacon on a pan over medium heat until crispy. This time I had bacon with nitrates in it. When I do I just make sure to cook them slower over lower heat.
Resisting the urge to just stop here and have a plate full of bacon, I added the tomatoes to the pan and fried for another 3-4 minutes.
While the bacon was cooking I mixed together 10 eggs in a large bowl.
I always add cream to my eggs, it makes them fluffier and gives them bulk. I stirred in a 1/4 cup of cream.
Time for cheese! I chose to add a 1/2 cup of shredded sharp cheddar cheese, 1/4 cup of parmesan cheese and 1/4 cup of feta cheese. I gently folded the cheese into the mixture with a spatula.
I poured the egg mixture over the bacon and tomatoes to my pan that was still sizzling over medium heat and cooked on the stove for about 2 minutes to let the eggs set a bit.
The final step was to put the pan into a hot oven for 20-25 minutes on 375F. How long really depends on the oven itself, just watch it for the first time to make sure you won’t over cook them.
My final version, look how beautiful it is, you can see the cheese in there just slightly crispy. Since there isn’t much left of the week I decided to have a slice for lunch!
- 1 cup Cherry tomatoes
- 6 Slices of bacon
- 10 Eggs
- 1/4 Cup heavy cream
- 1/2 Cup shredded sharp cheddar cheese
- 1/4 Cup parmesan cheese
- 1/4 Cup feta cheese crumbles
- Cut down the bacon into bite size pieces and fry on a pan over medium heat until crispy.
- Chop up the tomatoes into slices and add to the pan when the bacon has become crispy and cook for another 3-4 minutes.
- In a large bowl whisk together the eggs.
- Add the cream to the eggs and whisk well together.
- Add the cheese into the egg mixture and gently mix together with a spatula.
- Add the egg mixture on to the pan and let cook for another 2 minutes.
- Insert the pan into an oven for 20-25 minutes at 375F heat.
- Enjoy!
I am new to LCHF eating, and I found this website/your post as I was searching for some mealtime variety. I made this recipe this morning, and it’s currently in the oven. I am SO excited to eat this. It smells amazing!!!
I add garlic and spinach or kale to my frittatas. These are always a great fast and portable breakfast to make ahead for the week!
Just found your site and I love the pictures you post, the layout of your site and the clear nutrition information that you post. I can’t wait to go through the rest of your recipes! Thank you!
I am new to this lifestyle. This may be a dumb queston; do you drain the grease from the pan before you add the eggs?
It depends on your preference. If you can stomach the extra fat, don’t drain it. If you like it a little more conservative especially while starting out then drain it. If you aren’t going to be able to eat it there is no purpose. Bacon fat is very yummy so I personally use every drop!
lOVE YOUR RECIPES! We will share them on our Facebook Recipe page with your links. 🙂
https://www.facebook.com/jcrmhflcrecipes/
I too like this recipe with the variation I use smoked salmon wild caught I get at trader Joe’s ,I use marinara i add mushroom i use haverta cheese and coconut oil in pan i add my home grown bean sprouts for fiber.
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