cheesy frittata

The first frittata we made came about out of necessity - we were hungry and the only thing we could make out of what we had in the house was a frittata. It was so good we went out to get the ingredients to make it again.

Ingredients:
8 eggs
2 tbsp half and half
1 small log of herbed goat cheese
1 onion, chopped
1/2 lb of bacon
salt and pepper
1 tomato, thinly sliced
slices of brie
2 zucchini, chopped

Directions:

Pre-heat oven to 350 degrees.

Chop raw bacon into small pieces. Fry in a cast iron skillet until crispy. Remove to a separate bowl and pour off excess bacon grease from the skillet. Fry the onions in the bacon grease until softened and add the chopped zucchini, frying both until lightly browned. (Cover to help speed the softening process.) Add the crumbled bacon and stir to combine.

Place slices of brie on top of the mixture (use as much or as little as you want).

Whisk the eggs with the half and half and salt and pepper to taste. Pour the eggs over the veggies, meat and cheese in the skillet. Place slices of tomato carefully on top of the eggs and sprinkle chunks from the log of goat cheese over the top.

Cook on the stove top for 8 minutes, then transfer to the oven for another 15 minutes, then broil for 4 minutes until brown and bubbly on top, and cooked through.

Cut into wedges to serve.

My favorite part of the frittata is the tomato, every time. So while we haven't tried this yet, next time we plan a tomato-heavy version. 

Prepare as above, except omit the zucchini. Once the onions have softened, add the bacon and stir to combine. Place slices of tomato over onion mixture. Add a layer of goat cheese, then add another layer of tomato and a layer of brie. Pour eggs over the top. Add another layer of tomato and crumble the goat cheese on top. Cook as directed above.