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BLT Frittata (Without the L)

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Ingredients

1 cup cherry tomatoes, chopped
2 avocados, peeled and chopped
1/3 cup basil pesto
2 tablespoons olive oil
2 tablespoons butter
12 eggs
1/2 cup sour cream
Salt and pepper
1-1/2 cups cooked and cooled spaghetti pasta
6 slices crisply cooked and crumbled bacon
2 cups shredded Swiss cheese

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BLT Frittata (Without the L)

  • Serves 4
  • Easy

About This Recipe

A frittata is simply a mixture of eggs and a dairy ingredient that is cooked in a pan on the stove, then broiled, until it is set. It is different from an omelet in the length of time it is cooked and the texture.

An omelet can be something ethereal; very light and delicate that is difficult to make. French chefs train for years before they can make the perfect omelet. But a frittata is something anyone can make. It is sturdy and flavorful and simple.

When I make a frittata, I always like to add some carbs to help the structure set. You can add bread crumbs or cooked pasta to this type of recipe. A frittata is a great way to use up leftover bread or leftover cooked pasta. And because the recipe is so tolerant, you can add or subtract ingredients and it will still be delicious.

So let me explain the title. This recipe contains bacon and tomatoes, but doesn’t have any greens because I think they interfere with the frittata’s structure. Greens contain a lot of moisture, and they can make a frittata watery. Of course, you could add some lettuce or spinach to the frittata topping for a true BLT Frittata.

This recipe is easy to make and good for breakfast, lunch, or dinner. And feel free to change it as you’d like!

Steps

1
Done

In a medium bowl, combine the tomatoes, avocados, and pesto and stir gently to coat. Set aside.

2
Done

In a 12" ovenproof nonstick skillet, combine the olive oil and butter. Place over medium heat to melt.

3
Done

Meanwhile, combine the eggs, salt, pepper, and sour cream in a large bowl and beat well with a wire whisk or eggbeater until combined. Pour this mixture into the oil and butter in the skillet.

4
Done

Add the spaghetti pasta to the egg mixture, distributing it evenly over the surface. Then sprinkle the bacon over the egg mixture.

5
Done

Let the egg mixture cook for a few minutes, then run a nonstick spatula around the edges. Use the spatula to make holes in the egg mixture, letting the uncooked egg flow underneath. Stop doing this when the frittata starts to set. Shake the pan occasionally. Turn the oven to broil.

6
Done

When the egg mixture is almost set and the bottom is golden brown, put the pan under the broiler.

7
Done

Broil the frittata until the top is set. Then remove it from the oven and top with the cheese. Return the pan to the oven and broil until the cheese melts and starts to bubble and turn light brown.

8
Done

Remove the frittata from the oven and cut into wedges. Top the frittata with some of the tomato mixture and serve immediately.

Linda

Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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