Fresh Tomato and Bacon Frittata
One of the differences between a frittata and an omelet is that the ingredients in the frittata are mixed into the eggs instead of folded into an omelet. A frittata is started on the stovetop and finished in the oven. This recipe calls for tomatoes, bacon, basil, and mozzarella cheese.
Ingredients
1/2 pound bacon
2 large tomatoes, thinly sliced
3 green onions, thinly sliced
2 tablespoons fresh basil, chopped
10 large eggs
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 1/2 cups grated mozzarella cheese, divided
Directions
In a ten-inch ovenproof skillet, fry the bacon. Drain the bacon on paper towels and then cut the bacon into large chunks. Pour the excess grease from the skillet.
Whisk the eggs, onion, basil, salt, and pepper together in a bowl. Pour the egg mixture into the pan.
Turn the broiler on in the oven.
Cook on the stovetop over medium heat for five to ten minutes or until the bottom of the frittata becomes almost firm, lifting the edges occasionally to let the uncooked egg run underneath.
Place the skillet in the oven on the highest rack, under the broiler, and cook for two to five minutes or until the frittata is firm.
Remove from the oven and sprinkle the top of the frittata with grated mozzarella cheese. Arrange the tomato slices over the frittata and sprinkle with the bacon pieces. Serve hot.
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