FEATUREDRecipes

Egg Frittata with Bacon & Cheese

Eggs mixed with heavy cream, baked fluffy with sautéed bacon, onion and grated Gruyère…

INGREDIENTS

8 large eggs, room temperature

1 cup 35% cream

½ package of bacon, about 250g or 8 rashers, chopped

½ white onion, finely diced

2 cups Gruyère cheese, grated

½ teaspoon kosher salt

sprinkle black pepper

sprinkle grated nutmeg

To serve:

freshly chopped chives or parsley

tossed green salad or fruit salad

warmed baked goods, if desired

 

Instructions

1. Preheat oven to 400°F.

2. Crack eggs into a large bowl. Add cream, salt, pepper and nutmeg, if using. Whisk thoroughly and set aside.

3. Heat a large 10-inch skillet on stovetop over moderate heat. When pan is hot, add bacon. Stir or toss in pan. Cook until fat is rendered. 

When bacon is soft and much of the fat has melted away, strain fat away from pan. Return pan to heat and add onion, tossing or stirring it in. Cook until onions soften, about 3 minutes. Spread the bacon and onion mixture in an even layer across bottom of skillet.

4. Add eggs. Then add cheese sprinkling it evenly into the pan. Cook eggs undisturbed to set, where the eggs cling to the edge of the skillet, about 3 minutes.

5. Transfer skillet to oven, cooking frittata for 15 minutes or until it puffs up, the top is golden and the centre no longer jiggles.

6. USING AN OVEN MITT, remove skillet from oven.

7. Keeping oven mitt on handle of skillet, serve immediately with a fresh green salad or fruit salad and a warmed breakfast baked good of choice. Garnish frittata with freshly chopped chives.                                                                         

Visit www.weekendatthecottage.com for more recipes