Frittata Recipe

Time50m

Serves4

bacon, tomato, caramelized onions, goat cheese, sourdough toast

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Cook the Bacon
In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and let it drain on paper towels. Once cooled, chop it into bite-sized pieces.
2
Caramelize the Onions
In the same skillet, retain a tablespoon of bacon fat. Add sliced onions and sauté over low heat, stirring occasionally, for about 15-20 minutes until they are golden brown and caramelized.
3
Prepare the Tomatoes
While the onions are caramelizing, chop the tomatoes into small pieces. Set aside.

4
Beat the Eggs
In a large mixing bowl, crack the eggs and whisk them together until well combined. Season with salt and black pepper.
5
Combine Ingredients
Add the chopped bacon, caramelized onions, and tomatoes to the egg mixture. Crumble the goat cheese into the mixture and gently stir to combine.
6
Cook the Frittata
In the same skillet, add olive oil and heat over medium-low heat. Pour the egg mixture into the skillet. Cook for about 5-7 minutes until the edges begin to set.
7
Finish in the Oven
Preheat the oven to 375°F (190°C). Transfer the skillet to the oven and bake for 10-15 minutes or until the frittata is set and slightly golden on top.

8
Toast the Sourdough
While the frittata is baking, toast the sourdough slices until golden brown.
9
Serve
Remove the frittata from the oven and let it cool for a few minutes. Cut into wedges and serve with toasted sourdough on the side.