This week has been all about breakfast foods, starting with breakfast pasta and now bacon, tomato, basil, fontina frittata. I make at least one frittata every week, throwing in different combinations with chicken, shrimp, smoked salmon, bacon or sausage with various vegetables and cheeses. Frittatas are great because you can throw almost anything in there and it’ll taste delicious. This bacon version is inspired by BLTs, substituting basil for the lettuce and of course, adding fontina cheese.
**Helpful tips and common mistakes
Frittatas are an egg-based Italian breakfast dish. Think of them as a crustless version of a quiche (perfect for those who are gluten-free or on the Paleo diet). There are so many different versions of frittatas, both vegetarian and with meat, all easy to make and can whipped up in no time.
I love my meat so I decided to make my version with bacon, balanced with tart tomatoes, fresh basil, and creamy fontina. Some recipes call for the addition of milk to the eggs, but I find that it is not necessary. You will still get a creamy egg dish without the milk. Once the bacon and tomatoes have cooked, stir in the eggs with the basil and fontina. Once the edges begin to set, finish in the oven. Five minutes later and your bacon, tomato, basil, fontina frittata is ready! I love frittatas not only because of the ease but because no matter what goes in them, they’re always tasty! What creations will you come up with?
The complete brunch (all for two people)!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.