Saturday, November 23, 2013

Bacon & Tomato Frittata

Bacon & Tomato Frittata - Gluten Free/Grain Free

12 Eggs
1/2 lb Bacon, cooked and chopped (reserve 2 T bacon fat)
14 oz can Diced Tomatoes, drained
1 small Onion, diced
2 Garlic cloves
2 T fresh Basil, chopped
1 T fresh Parsley, chopped
1/2 tsp Salt
1/2 tsp Pepper

Pre-heat oven to 350 degrees.  In a medium bowl whisk the eggs, 1 clove garlic, basil, parsley, salt and pepper.

Reserve 2 T of bacon fat after cooking bacon.  Saute onion in bacon fat, add garlic and cook for 1 minute.  Add bacon to pan and slowly add the egg mixture.  Gently top with drained diced tomatoes and additional basil leaves.  Let this cook on the stovetop for 5 minutes on medium-low, without stirring.  Then place skillet in the oven and bake for 20 minutes or until the center is firm.  Cool about 5 minutes and serve.

Optional addition:  Grated Cheese….we topped ours with cheese.  It could be added when the tomatoes are added, Feta would be a really nice addition.

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