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BLT frittata in a black pan on a striped towel
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4.58 from 21 votes

BLT Frittata

Frittata is such a versatile dish and with this base recipe you can switch it up as much as you like!
Prep Time15 minutes
Cook Time20 minutes
Slow Roasted Tomatoes2 hours
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: All
Keyword: Bacon, eggs, frittata, tomato
Servings: 8
Calories: 339kcal
Author: Andrea Mut

Equipment

  • 10" deep, non-stick, frying, or cast iron pan

Ingredients

Roasted Tomatoes

  • 1 pint grape tomatoes, cut in half
  • 1 tablespoon olive oil
  • salt and pepper

Frittata

  • 12 large eggs
  • 1 cup sour cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 6 slices bacon, cooked and broken or cut into pieces
  • 1 medium white onion, sliced or diced
  • 2-3 cups baby spinach
  • 140 g goat cheese (chevre)
  • 1 ½ cups aged cheddar, shredded

Instructions

For the tomatoes

  • Preheat oven to 275 degrees F.
  • Toss halved tomatoes in a bowl with olive oil, salt, and pepper. Arrange on a baking sheet, lined with parchment paper for easy cleanup, and bake for 1 ½ hours or until partially dehydrated with a soft and "jammy" texture. See photo above.
    1 pint grape tomatoes, cut in half, 1 tablespoon olive oil, salt and pepper

Frittata

  • Preheat oven to 350 degrees F.
  • Start by frying the bacon. While the bacon is cooking, prepare the other ingredients. Dice or slice the onion, chop spinach, grate cheese, and break up goat's cheese into small pieces.
    6 slices bacon, cooked and broken or cut into pieces
  • Whisk together the eggs, sour cream, salt, and pepper until a smooth texture is reached. Set aside.
    12 large eggs, 1 cup sour cream, ½ teaspoon salt, ¼ teaspoon black pepper
  • Remove bacon from the pan onto a paper towel-lined plate. Remove all but 2 tablespoons of bacon fat.
  • Fry onion in bacon fat on medium heat until they are soft and caramelized, stirring often. This will take 8-10 minutes to produce the sweet caramelization. Reduce heat if they are starting to get too dark. See photo above.
    1 medium white onion, sliced or diced
  • Add the tomatoes, bacon, and spinach. Stir to combine.
    2-3 cups baby spinach
  • Turn the heat off and pour in the egg mixture. Carefully stir it around to disperse the ingredients evenly.
  • Drop the pieces of goat's cheese evenly over the frittata, then add the grated cheddar.
    140 g goat cheese (chevre), 1 ½ cups aged cheddar, shredded
  • Bake in preheated 350 F oven for 20 to 30 minutes or until the frittata is set in the center.
  • If you wish to brown the cheese on top, set the broiler on high and place frittata on the top rack. Keep a close eye on it until the top is as browned as you like.
  • Serve immediately or let sit until it's room temperature.

Notes

STORAGE: This frittata will keep in the fridge for 4 days. You can also freeze it. Let it cool completely and wrap individual pieces in plastic wrap or store in an airtight container. Be sure to defrost frozen pieces completely before reheating. Reheat in the microwave or in a non-stick pan on your stovetop until warm.  
See the above post for substitutions and frequently asked questions.
Nutrition Facts are an estimate only and are calculated using an online calculator. 

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 7g | Protein: 20g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 347mg | Sodium: 668mg | Potassium: 269mg