Bacon and Parmesan Frittata

Bacon and Parmesan Frittata
Staff Writer
Bacon and Parmesan Frittata
Ashley Fahr
Bacon and Parmesan Frittata

Looking for an easy weeknight dinner to make for yourself? Check out this simple frittata recipe that combines the strong flavors of salty bacon and parmesan with sweet caramelized onions. 

1
Servings
244
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  tablespoon  olive oil
  • small white onion, stems removed and thinly sliced
  • Salt and black pepper, to taste
  • slices thick bacon, cut crosswise into 1/2-inch pieces
  • large eggs
  • 1  tablespoon  heavy cream or whole milk
  • 1  tablespoon  freshly chopped parsley
  • 2-3  tablespoons  freshly grated Parmesan cheese

Directions

Preheat the oven to 350 degrees.

Heat olive oil in a small ovenproof skillet over medium-high heat. Add the onion and sprinkle with a pinch of salt. Cook, stirring occasionally, until onion is softened, about 5 minutes. 

Reduce heat to medium-low and continue to cook until onions are caramelized and golden in color, about 30 minutes. Season to taste with salt and pepper.

Meanwhile, cook the bacon in a medium skillet over medium heat until crispy, about 10 minutes.  Remove bacon with a slotted spoon and dry off excess fat with paper towels. Discard bacon fat.

In a small bowl, beat the eggs with heavy cream (or milk if using) and a pinch each of salt and pepper. Turn heat under onions up to medium, and add egg mixture along with parsley and bacon bits.

Cook for about 3-4 minutes, or until bottom is set. Tilt the pan and push cooked egg towards center of skillet to let the uncooked eggs run underneath. 

Sprinkle the cheese evenly over frittata and finish cooking in the oven until center is just set, about 4-5 minutes.

Nutritional Facts

Total Fat
24g
34%
Sugar
1g
1%
Saturated Fat
18g
75%
Cholesterol
35mg
12%
Carbohydrate, by difference
2g
2%
Protein
7g
15%
Vitamin A, RAE
76µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
353mg
35%
Choline, total
9mg
2%
Folate, total
12µg
3%
Magnesium, Mg
15mg
5%
Phosphorus, P
236mg
34%
Selenium, Se
6µg
11%
Sodium, Na
472mg
31%
Water
40g
1%
Zinc, Zn
1mg
13%

Bacon Shopping Tip

Look for center cut bacon which comes from a leaner part of the belly - you'll get more meat and less fat.

Bacon Cooking Tip

Cook bacon over medium to medium-low heat to prevent it from burning, and occasionally pour off the fat. You can save it for later use as a cooking oil.