Bacon onion and tomato frittata - bon appetit

6 servings

Ingredients

Quantity Ingredient
6 Bacon slices, cut into 1 inch pieces
1 tablespoon Olive oil
1 medium Onion, thinly sliced
2 mediums Tomatoes, peeled, seeded, chopped
10 larges Eggs
⅓ cup Chopped fresh basil
½ cup Freshly grated Parmesan cheese (about 1 1/2 oz)

Directions

In medium broilerproof nonstick skillet, cook bacon until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1 T drippings. Add olive oil to skillet. Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes. Reduce heat to medium-low. Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes,

Preheat broiler. Whisk eggs in large bowl until frothy. Whisk in basil and season with salt and pepper. Pour into skillet with vegetables. Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes. Sprinkle top with Parmesan cheese. Broil frittata until top puffs and turns golden, about 3 minutes. Slide frittata onto platter. Serve warm or at room temperature, cutting into wedges. (Can be made 2 hours ahead.

Cover.)

Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>

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