This meal is as delicious as it is pretty. Any opportunity to use a cast iron skillet typically garners a mouthwatering meal and this recipe is no exception. Great for a brunch get together or food to get your family’s day started off right, this frittata will be one you will want to cook again and again. I love how the use of bacon greases the skillet adequately so that the egg does not stick at all to the pan.
Heirloom Tomato And Bacon Frittata
12 large eggs
2 cloves garlic, minced and separated into halves
5 sprigs of thyme, leaves removed from stems
3-4 sprigs of oregano, leaves removed from stems
1/2 teaspoon sea salt
Freshly cracked black pepper
1 cup Italian cheese, grated (can be 1 cup mozzarella or 1/2 cup mozzarella and 1/2 cup asiago or 1/4 cup mozzarella, 1/4 cup asiago, 1/4 cup Parmigiano-reggiano, 1/4 cup provolone)
4 slices bacon
3 Heirloom tomatoes in different sizes and colors, sliced
1/4 medium red onion, chopped
2 slices red onion
Thyme leaves
Directions:
Preheat oven to 350° F.
In a medium bowl whisk the eggs together, add 1 clove of the minced garlic, thyme, oregano, sea salt and black pepper. Add 1 cup Italian grated cheese and stir.
Cut bacon into 1/4 inch strips and cook in a 10 inch, cast iron skillet until almost crispy over medium heat. Using a slotted spoon, scoop out the bacon into a separate dish and reserve. Drain all but two tablespoons of the fat.
Add the diced red onion and cook in the remaining bacon fat on medium heat until soft (3-4 minutes). Add the remaining minced garlic and cook for another minute. Reduce heat to low.
Add the bacon back to the pan and spread out evenly.
Pour egg mixture into the hot pan and allow to cook on medium until the edges begin to cook and the eggs have cooked about halfway.
Place the tomato and onion slices on top of the egg mixture. Move to pre-heated oven and let bake for about 20 minutes (checking at around 15 minutes). Remove from oven and let sit. Sprinkle with thyme leaves and serve.