Recipes
Bacon & Cheese Frittata
recipe courtesy of Cindy Krzykwa of Forest Hills Foods
- Ingredients:
- 1 lb Alexander & Hornung Pepper Bacon, chopped
1 pint cherry tomatoes, washed and dried completely
2 tbsp olive oil
6 Green Meadow Organic eggs
1/2 cup milk
6 ounces Mackinac Valley Colby Cheese or Mackinac Valley Habanera Cheese
Salt and pepper to taste
- Directions:
- Preheat oven to 400 degrees.
Heat an oven-safe pan over medium heat.
Add bacon and cook for 6-7 minutes, until bacon is cooked completely.
Turn off the heat source and remove bacon with at slotted spoon and place on a paper towel-lined plate and pat grease off of the bacon.
Drain grease from the pan leaving a little behind to facilitate cooking the tomatoes and eggs.
Place pan back on the stove and turn heat on to medium high.
Add tomatoes and cook for 3-4 minutes, just until the tomatoes begin to split.
Meanwhile beat eggs and milk together.
Pour egg mixture over tomatoes and add cheese and bacon to top but do not stir.
Turn heat to medium low and cook until the edges appear done.
Run a rubber spatula around the outer edge of the pan to loosen the eggs away from the edge.
Place pan in the oven and cook for 7-10 minutes or until center is done.
Remove pan with a potholder.
Loosen edges with a spatula again.
Allow to cool for 2 minutes.
Invert the frittata onto a serving dish.
Slice like a pizza and serve!
This dish is great warm or cold
