by Roxana 4 Comments
An easy meal that goes from fridge to table in less than 30 minutes, this three cheese caramelized onion and bacon frittata is perfect for breakfast, lunch or dinner!
It may still be summer vacation but for me it’s one of the busiest timeof the year. Between playdates at the park, enjoying some sun at the beach or splashing at the pool I’m daily out of the house. I hardly have time to catch up with the laundry andpreparing for dinner is always a race against time.
One pot dinners have becomemy go-to meals and dinners that take less than 30 minutes from the fridge to the table are by far a favorite!
Making a frittata for dinner not only saves me time but makes everyone happy! My family loves egg dishes!
A frittata is basically a super simple, super easy crustless quiche. It doesn’t take a lot of time to make, and it’s amazing. It’s like a big baked omelet. It takes 5-7 minutes to par-cook the ingredients in the skillet and finish it in the oven.
Another huge advantage to frittatas is that you can use random leftover ingredients orwhatever you may have on hand at the moment. For this frittata I used onions, garlic, bacon, Jarlsberg cheese, smoked cheddar and Asiago cheese. But you can change the cheeses by using your favorite melting cheese and throw in some veggies as well.
Usually a frittata is made in a 10″ cast iron or a good skillet. I love myCalphalon Tri-Ply stainless steel omelet pan. (It’s from the same set like the deep dish skilletI made the creamy cheese tortellini and chicken in). For easy removal you can use a non-stick skillet.
One frittata makes plenty for four to six people but I love having leftovers for breakfast the next day. They are almostas good as frittata straight from the oven.
To make this three cheese caramelized onion and bacon frittata you start by slowly cooking the onion, garlic and bacon over low flame until soften and starts to caramelize.
I love caramelized onions. Brings out the sweetness! Vidalia is one of my favorite onions but you can use whatever you have in the pantry! For other recipes using caramelized onion you can check my caramelized onion dinner rolls and caramelized onion and asparagus strata.
Once the onion is cooked, slowly pour in the lightly beaten eggs mixed with the shredded cheese. Cook until the edges set and continue cooking the frittata in a hot oven.
Once the eggs are puffed, remove the frittata from the oven and serve warm or cold with a light salad.
Three cheese caramelized onion and bacon frittata recipe
Yields 4-6 servings
An easy meal that goes from fridge to table in less than 30 minutes, this three cheese caramelized onion and bacon frittata is perfect for breakfast, lunch or dinner!
5 minPrep Time
25 minCook Time
30 minTotal Time
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Ingredients
- 2 (Vidalia) onions, thinly sliced
- 2 garlic cloves, minced
- 4 slices of uncooked bacon, roughly chopped
- 8 eggs
- 2 tablespoons heavy cream
- 2/3 cup Jarlsberg cheese, shredded
- 1/2 cup Applewood smoked cheddar cheese, shredded
- 1/4 cup Asiago cheese, grated
- salt and pepper
Instructions
- Heat the oven to 400F.
- Heat a skillet over low flame. Add the finely sliced onion, minced garlic and chopped bacon. Add a pinch of salt and cook over low heat, stirring occasionally until the onions are softened get a golden brown color.
- While the onions are cooking, in a medium sized bowl, lightly beat the eggs with the heavy cream. Stir in the cheeses and season with salt and pepper. Keep in mind that the cheese and bacon are salty so add just a pinch.
- As soon as the onions turn golden brown, slowly pour the cheese-egg mixture in the hot pan and let cook, stirring only once, for 5-7 minutes or until the edges are set.
- Remove the skillet from the store, place it in the hot oven and bake for an additional 10-12 minutes or until the eggs are set and puffed up.
- Remove from the oven and let cool slightly.
- Cut the frittata into wedges and using an omelet turner gently lift the wedges to serve.
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Roxana Yawgel http://atreatsaffair.com/ All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Happy baking,
Roxana
