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BLT Frittata (Without the L)

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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

BLT Frittata (Without the L)

This wonderful recipe for a rich frittata has a topping of tomatoes, avocados, and pesto.

  • Serves 4
  • Easy

About This Recipe

Before we get to the BLT Frittata (Without the L) recipe, a little lesson. 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!

Why this recipe for BLT Frittata (without the L) works:

  • The smooth nuttiness of avocado is perfect with the fresh tomato, the slightly spicy pesto, and the fluffy eggs.
  • Buy an avocado a few days before you need it. Stores never ever sell ripe avocados. They are either rock hard or too soft. Let it stand at room temperature for a couple of days to ripen to perfection.
  • A ripe avocado will give SLIGHTLY when you press it.
  • Serve this recipe the second it’s made for the best contrast between the hot frittata and the cool topping.

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


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


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.


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


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.


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


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.


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


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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