About
This simple frittata is inspired by the classic flavors of quiche Lorraine, loaded with heavy cream, sharp cheddar and salty bacon.
This makes a great lunch option served with salad or even a breakfast!
Ingredients
- 6 medium raw egg
- 4 slice – 6" long bacon
- ½ cup, grated cheddar cheese
- ½ tablespoon olive oil
- ⅓ cup heavy cream
- ¼ medium – 2 1/2" diameter onion, white, yellow or red, raw
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon nutmeg ground
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a large oven proof skillet over a medium heat. Roughly dice the bacon and the onion and add to the skillet, pan fry for 4-5 minutes until the bacon is cooked and the onion is tender.
- Whilst the bacon is cooking, add the eggs to a mixing bowl along with the heavy cream, grated cheddar, nutmeg, salt and pepper. Beat together to combine.
- Preheat the oven to 400 degrees Fahrenheit.
- Pour the egg mixture into the skillet with the cooked onion and bacon and stir well. Let the egg settle and cook for 5 minutes over a medium heat until just a thin layer of uncooked egg remains on top.
- Transfer to the oven to bake for a further 8-10 minutes until cooked through and golden brown all over.
Nutrition Facts
- Servings: 4
- Calories: 282.4kcal/1181.8kJ (per serving)
- Fat: 23.4g (per serving)
- Carbs: 2.6g (per serving)
- Protein: 14.9g (per serving)
