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.

Serves 4

143

Bacon, tomato, basil and fontina frittata

30 minTotal Time

Save Recipe

Print Recipe

Ingredients

• 4 slices thick bacon, cut into 1/4 inch strips
• 1 clove garlic, minced
• 1 shallot, minced
• 1 cup cherry tomatoes, halved
• 9 eggs, whisked
• 2 tbsp fresh basil, chopped
• 1/2 cup shredded fontina cheese
• salt and pepper

Instructions

1. Preheat oven to 400 degrees F.
2. Heat cast iron pan or nonstick skillet over medium-high heat. Add bacon and cook until crispy, about 5 minutes. Remove bacon with slotted spoon and drain all but 2 tbsp fat.
3. Add garlic and shallot to pan and saute until softened, about 30 seconds. Add cherry tomatoes and cook until softened, about 2-3 minutes. Return bacon to the pan. Pour whisked eggs, basil, and shredded cheese. Season with salt and pepper and stir to combine. Reduce heat to medium and cook until the edges have set and the eggs are cooked halfway about 4 minutes.
4. Finish cooking frittata in the oven for 5 minutes or until the eggs are completely cooked. Remove from oven and serve.

7.8.1.2

226

**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.