You say “frittata,” I say “gimme”: especially when it tastes like the lovechild of a BLT and a piece of pizza (without the carbs and the gluten.) A frittata is every savvy hostess’s secret weapon when it comes to serving brunch to a crowd. A few veggies sautéed in a skillet, in go the eggs, a sprinkle of cheese on top, and then it all magically melds together in the oven while you’re freed up to go hang out with your guests and drink mimosas.
I’ve made frittatas a million ways, and this simple version is pretty hard to beat. Ripe summer heirloom tomatoes and basil practically beg to be shown off in such a fresh way, and even just a little bit of bacon makes it feel decadent. Oh and did I mention this makes a perfect dinner, too? When my fridge is looking empty and I don’t feel like going to the store, I can usually scrape up an onion, some chopped tomatoes and eggs and get a frittata on the table that looks like I actually put in some effort (shh, don’t tell.) Oooh and if I happen to have a little arugula dressed in olive oil for the side? Gourmet dinner comin’ at ya.
I like to whisk in half egg whites here to lighten it up, but feel free to use all whole eggs or more whites depending on your preference. I’d love to hear in the comments if you give it a try… and let me know your favorite frittata ingredients, too!
*photos: Molly Winters
BLT Brunch Frittata
Serves 4
BLT Brunch Frittata
Categories
Ingredients
- 5 eggs
- 3 egg whites
- leaves from 4 sprigs fresh thyme
- 2 tablespoons milk
- kosher salt and freshly ground black pepper, to taste
- 1/4 cup + 1 tablespoon goat cheese, divided
- 1 teaspoon extra-virgin olive oil
- 3 green onions, sliced on diagonal
- 1 garlic clove, minced
- 2 heirloom tomatoes and a few cherry tomatoes, the more colorful the better!
- 6 slices cooked bacon, cut into 1/2” pieces
- 1 bunch basil, half julienned, half whole leaves
Instructions
- Preheat broiler. In a medium bowl, whisk together eggs, whites, thyme, julienned basil, milk, salt, pepper, and 1/4 cup goat cheese. Set aside.
- In a large cast-iron or nonstick skillet, heat olive oil over medium heat. Sauté onions and garlic for about 1 minute until it becomes fragrant, then add egg mixture.
- Use a spatula to gently lift edges of egg and allow runny part to make contact with the pan. When the edges start to feel set, add tomato slices in concentric circles, top with bacon and remaining tablespoon of goat cheese.
- Place under broiler and let cook until puffy and golden brown. Serve warm or at room temperature, topped with torn basil leaves.
Made this for Saturday morning brunch today. Excellent recipe.