Saturday morning was breezy and cool and I felt like making something easy and delicious for breakfast. I hunted around in the fridge and had a few tomatoes, an onion and some Asiago to use up. This fritatta came out great! A little cheesy, a little crunchy from the bacon, and super tasty.
Tomato, Onion, Bacon and Asiago Fritatta
Ingredients:
- 10 eggs, beaten
- 5 strips bacon, cooked to desired crunchyness
- 1 large tomato, diced, seeds removed
- 1/2 small yellow onion, diced
- 1 clove garlic, minced
- 1 heaping cup freshly-grated Asiago cheese
- salt & pepper to taste
- green onions for garnish
Instructions:
- Preheat oven to 400 f.
- Cook the bacon in a pan over medium heat to desired crunchyness. Remove bacon and place on paper towels to drain. Leave fat in the pan and add the onion and garlic. Sautee until soft. Add the tomatoes and bacon and then pour the eggs over everything in the pan. Allow it to cook, occasionally running a spatula around the outer rim to prevent sticking.
- When eggs are almost completely cooked through place the pan in the oven until eggs are cooked through.
- Sprinkle the cheese on top and put back into the oven for a minute or 2 until cheese is melted.
- Remove from the oven, sprinkle with green onions, cut and serve.
Sparksfromthekitchen.com original
Sparks from the Kitchen 