Frittatas are a more recent (past year or two) discovery of mine and I don’t know how I have lived my whole life without them!
- 2 tbsp. reserved bacon fat
- Red onion, sliced
- 6 eggs, cracked and beaten
- Splash of milk
- 2 cloves garlic, minced
- 4 slices cooked bacon
- 6-8 slices mozzarella
- 2 Roma tomatoes, 1 diced, 1 sliced
- 6 leaves fresh basil
- Salt and pepper to taste
Place cast iron skillet on stovetop burner set to medium head. Add reserved bacon fat to skillet and then add onions. Let onions cook for about 5 minutes, until softened.
Stir milk into beaten eggs, set aside.
Once onions are soft, add garlic for about 30 seconds before adding diced tomatoes and bacon.
We are close to putting the eggs into the skillet so the best thing to do here is make sure your skillet ingredients are spread evenly. We want to ensure that when served, each slice of frittata has all ingredients spread throughout.
After spreading out your skillet ingredient, it is time to add the majority of sliced tomato, mozzarella, and fresh basil. (Save a few of each to place on top of frittata). Turn burner down to medium low heat.
Turn broiler on low.
Cooking the frittata stovetop for a few minutes will help your eggs cook thoroughly. After a few minutes place skillet under broiler. Let cook for 5-7 minutes or until cheese is melted and the top is nice and golden on top. Remove from oven and