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, parsley or another favourite herb
tossed green salad or fruit salad
warmed baked goods, if desired
Takes ,
serves 6.
Instructions
Preheat oven to 400°F.
Crack eggs into a large bowl. Add cream, salt, pepper and nutmeg, if using. Whisk thoroughly and set aside.
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.
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.
Transfer skillet to oven, cooking frittata for 15 minutes or until it puffs up, the top is golden and the centre no longer jiggles.
USING AN OVEN MITT, remove skillet from oven.
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.
Egg Frittata with Bacon and Cheese
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, parsley or another favourite herb
tossed green salad or fruit salad
warmed baked goods, if desired
Directions
Preheat oven to 400°F.
Crack eggs into a large bowl. Add cream, salt, pepper and nutmeg, if using. Whisk thoroughly and set aside.
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.
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.
Transfer skillet to oven, cooking frittata for 15 minutes or until it puffs up, the top is golden and the centre no longer jiggles.
USING AN OVEN MITT, remove skillet from oven.
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.
Egg Frittata with Bacon and Cheese
5 / 5. 3
Eggs mixed with heavy cream, baked fluffy with sautéed bacon, onion and grated Gruyère…
Who’s ready to make an easy and delicious EGG FRITTATA?
This exceedingly delicious and very popular egg dish goes by many different names. We’re officially calling it an EGG FRITTATA WITH BACON AND CHEESE, but our gluten-free readers will remember it as a crustless Quiche Lorraine. However, up at the cottage, my friends and family know it as Nik’s Famous Weekend Egg Skillet. Regardless what you call it, this fluffy EGG FRITTATA recipe is a keeper!
Here’s why:
It’s uncomplicated, needs few ingredients and has straightforward instructions.
It easily serves six adults but can satisfy more if you follow our suggestion and present it with salad and warmed baked goods.
The active time for this recipe is about 15 minutes, plus 15 minutes of cook time. We’re talking an easy breakfast idea in 30 minutes!
Have I saved the best for last? Sure have… there’s bacon and cheese. Woot!
Grab some eggs, a whisk and a skillet. It’s time to make this tasty EGG FRITTATA WITH BACON AND CHEESE:
INGREDIENTS
What ingredients do you need to make an egg frittata? Just eight readily-available ingredients, as you see in the above photo. But wait, aren’t those the same ingredients for a classic QUICHE LORRAINE? Almost. If we were making a homemade quiche recipe, there would also be a flaky pie dough or pastry dough in the pic. Frittatas are similar to quiche, but are typically gluten-free as there’s no flour or dough used. Instead, we need fresh eggs, heavy cream, bacon, onion and seasoning. Rest assured, you’ll be able to find everything you need to make this frittata recipe at your local grocery store.
TOOLS
The above image of the tools and kitchen equipment you’ll need to make a frittata further supports my claim that this recipe is easy. You’ll need a whisk and a large liquid measure (or medium bowl) to whisk up the eggs and cream. A cutting board and sharp knife to chop the bacon and onion. A box grater to grate the Gruyère cheese and a 10-inch non-stick skillet in which to cook the frittata. FYI, we found a cast-iron skillet isn’t the best pan for this egg dish; the eggs may stick. Oh, and what’s that tubular, jagged-looking utensil? It’s a nutmeg grater. We’re recommending freshly grated nutmeg; more about that in the next section.
EGGS
This weekend egg recipe is all about the luxurious, almost creamy texture of eggs cooked with a bacon, onion and cheese mix. We use large eggs for all of our recipes, and if you can get them from a local farm or organic market, even better. Yes, you will taste the difference.
The one thing that makes our EGG FRITTATA WITH BACON AND CHEESE so memorable is the addition of 35% cream. Adding heavy cream, aka whipping cream, in with eggs creates a noticeable richness. By the way, if your dairy section is slim on any given weekend, you can swap the cream for whole milk. The last little enhancement to this mixture that creates an egg custard flavour is the seasoning. Kosher salt and black pepper are essential, but we also recommend freshly grated nutmeg. Nutmeg is an essential ingredient in QUICHE LORRAINE, and this frittata tastes very similar to that. Love.
QUICHE LORRAINE FLAVOURING
As mentioned, quiche is a topless egg pie. It has a pastry bottom laid into a pie shell into which an egg mixture is then added, and the entire dish is oven-baked. Years ago, I discovered that even though a frittata is missing a quiche’s trademark crust, it could still taste like one. This frittata has the same smoked bacon, diced onion and Gruyère cheese that are the hallmarks of a QUICHE LORRAINE. Go ahead and enjoy a bite with your eyes closed; you’ll see that it tastes the same.
SAUTÉ
Watching the VIDEO attached to this post, you’ll hear me mention that our frittata recipe is cooked in two parts. The first is to sauté the bacon and onion in the skillet on stovetop over medium heat before adding the egg mixture and cheese, cooking them to set. The second step is to transfer the skillet to the oven, where the frittata puffs up as it bakes. During the first step, cook the bacon until most of the fat renders, then drain off the excess fat before adding the diced onion. Note, there’s no butter or olive oil used in this recipe. Having the strained bacon cooking in the pan is all the fat needed to make this egg dish.
ADD EGGS AND CHEESE
Adding the seasoned egg and cream mixture into the skillet is an easy step. The only caveat: do not touch after you pour them in. Leave the egg mix undisturbed, but sprinkle the top with the grated cheese. When adding the cheese, try to distribute it evenly across the surface. The goal is to get a bit of that melted cheesy goodness in every bite. Once the cheese is added, leave the eggs to set. Again, watch the VIDEO where I give a nice close-up of how the eggs set and cling to the edge of the skillet.
OVEN BAKE
Transferring the skillet to the oven is easy, as is enjoying the incredibly enticing aromas that will fill your kitchen. Seriously, eggs plus bacon and cheese is amazing. Very important: OVEN MITTS! Please remember the handle of the skillet will be white hot when you go to remove it from the oven. It’ll also stay hot for a good 10 – 15 minutes once the pan is transferred to a trivet. Be careful!
TO SERVE
Let me first set the scene on how my weekend egg skillet came to be. It was very soon after I purchased the cottage. My friends and I had a late night, so I was the only one up early morning, tiptoeing around the cottage with everyone else still in bed. I knew they’d wake up hungry, looking for something straight away, and voila, this recipe came to be.
I’ve always maintained that serving it should be as easygoing as that first weekend. Serve your EGG FRITTATA WITH BACON AND CHEESE with our FRESH FRUIT SALAD, our EVERYDAY SALAD or this INSALATA MISTA. Then, if you have the energy, bake off our easy FLAKY TEA BISCUITS or simply warm a favourite store-bought baked good. We like adding a sprinkle of freshly chopped chives to serve – parsley, fresh basil, and other fresh herbs will work, too. Simple is the way to go.
ENJOY
So, ready to enjoy this easy frittata recipe? Here’s a reminder of why this recipe is so perfect. You can serve our stellar frittata for breakfast, brunch, lunch, and, dare I say it, even dinner. It’s gluten-free, thanks to that crustless, no-pastry pie dough vibe. Let’s celebrate the nod to the bacon, onion, egg and Gruyère notes of the legendary QUICHE LORRAINE. Finally, it’s all about the ease of preparation when creating something with such delicious, memorable flavours.
As I’m typing, I’m already thinking about trying new and different ways of making even more delicious frittatas. How about one made with cheddar cheese, feta cheese, or mozzarella cheese or even tofu? What about different vegetables like asparagus, spinach, tomato, potato, mushrooms, bell peppers, zucchini or broccoli? What about assembling one with ham, smoked salmon, crab, chicken or shrimp? Guess I’ll just have to get testing our next delicious frittata recipe. Coming soon!
This breakfast, brunch or lunch idea is so wonderful, we suggest you PIN the recipe to a favourite egg, breakfast or brunch board on PINTEREST or BOOKMARK this tab for easy access. SHARE it with friends so they can make them too. We’d also appreciate seeing pics of all the delicious dishes you’re making these days. Use #weekendatthecottage when you post those pics on Facebook and Instagram. Thanks!
And that’s how we do an EGG FRITTATA WITH BACON AND CHEESE. Enjoy!
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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, parsley or another favourite herb
tossed green salad or fruit salad
warmed baked goods, if desired
Directions
Preheat oven to 400°F.
Crack eggs into a large bowl. Add cream, salt, pepper and nutmeg, if using. Whisk thoroughly and set aside.
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.
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.
Transfer skillet to oven, cooking frittata for 15 minutes or until it puffs up, the top is golden and the centre no longer jiggles.
USING AN OVEN MITT, remove skillet from oven.
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.
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