Baked Bacon Frittata

We just got home from a short overnight trip. The drive was long, and we, obviously, ate out for every meal. And, as usual for most trips, when we got home we were hungry. I was not about to eat out again, and frozen pizza is just not an option. So I made a Baked Bacon Frittata.

This recipe should be in everyone’s repertoire. It takes just five ingredients – bacon, eggs, cream or milk, cheese, and butter – that everyone should have on hand. (If you’re a vegetarian, just leave out the bacon!). And it’s so easy and so satisfying.

A frittata is not like an omelet and it’s not like scrambled eggs. A frittata is baked or cooked in a skillet on the stovetop until the eggs are set and puffy. It’s easier to make than an omelet, which can be very finicky, and it is less hands-on work than scrambled eggs.

Perfect for two tired travelers.

If you have been efficient and planned ahead, serve this with Divinity Frozen Fruit Salad for a great treat.

Tips for the best Baked Bacon Frittata:

• Beat the eggs just until combined. Don’t overheat them or you’ll add too much air to the mixture.
• The bacon has to be crisp or the texture will be soft and flabby – not what you want in bacon.
• Serve the frittata the second it’s ready. Remember – serve hot food hot and cold food cold.

Why this recipe works:

• Light cream interrupts the protein matrix in the eggs and makes the frittata more tender.
• You could substitute sausage for the bacon if you’d like. Just cook bulk sausage (or remove it from casings), and cook until browned and done. Drain it and proceed with the recipe.
• Or you could substitute sautéed vegetables for the bacon. Just cut up about a cup of vegetables (bell peppers, zucchini, green beans, onion) and sauté in about a tablespoon of olive oil until tender. Then add to the eggs.