December 6, 2010

Bacon, Tomato and Cheese Frittata

Pancakes are our traditional Sunday morning breakfast, but this week, I wanted to be a little less hands on and give this quick frittata recipe a try. It was a nice change of pace and, since we don't eat a lot of bacon, a real treat to have something a little salty and well, let's just say it: greasy. 

I used six eggs which was two more than the recipe called for so it took a little longer to cook, but two of us easily split it. (Split may not be the right word here... there was definitely a hungry man in my kitchen that may have had more than his half!). Overall, a great way to mix up breakfast and give me some time to sit back and relax while this was cooking. A great way to start a Sunday.

  • six eggs
  • 1 tomato, diced
  • 6 slices of bacon, cooked and chopped
  • 1/2 cup of shredded cheese (I used cheddar)
  • salt and pepper to taste

  • In a skillet on medium, melt 1 tbsp of butter.
  • In a bowl, beat the eggs slightly, then add the rest of the ingredients and stir.
  • Pour in the warm skillet and cover. 
  • Cook for 8 - 10 minutes, or until centre is set.
Recipe adapted from Kraft Canada's What's Cooking magazine

1 comment:

  1. what a yummy way to start you day. the frittata looks really filling and packed with flavour. thanks for sharing!



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