I don’t have a cast iron skillet, can I use something else to cook the frittata?

As noted in the tips section, cast iron is my preferred method for cooking a frittata, but I have also had success using an oven safe skillet.

Can I make the frittata ahead and serve it later?

Absolutely! I do it all the time. Let the frittata cool completely in the cast iron skillet before slicing and storing in an airtight container in the refrigerator. I find reheating it for about 1 minute 30 seconds works well in my microwave.

Can I use turkey bacon instead of pork bacon?

You could, but you’ll want to add some additional cooking fat. As written this recipe doesn’t include any additional cooking fat because it utilizes the rendered bacon fat for cooking the onions. If you substitute turkey bacon, be sure to add a tablespoon of oil or butter to the pan before cooking.

Bacon and Swiss Cheese Frittata

Ingredients

Scale

8 eggs, lightly beaten
¼ cup grated Parmesan
1 cup Gruyère or Swiss cheese, grated
½ cup heavy cream
¼ teaspoon nutmeg
½ teaspoon salt
½ teaspoon freshly ground pepper
5 strips thick cut bacon (about 8 oz), diced
1 medium yellow onion (about 1 cup), diced

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Instructions

Prepare oven: Preheat the oven to 400 degrees.
Prepare eggs: Whisk eggs, parmesan, gruyere/swiss, heavy cream, nutmeg, salt and pepper in a bowl until well combined. Set aside.
Cook bacon: Heat a cast iron skillet over medium heat. Once heated add the bacon and cook until crispy approximately 6-8 minutes and then use a slotted spoon to remove to a paper towel lined plate.
Caramelize onions: Reduce heat to medium-low and add the onion to the cast iron skillet with the bacon grease and stir occasionally and cook until soft and slightly caramelized for approximately 10 minutes.
Add eggs to skillet: Return the bacon to the pan and stir to evenly distribute it amongst the onions. Pour in the egg mixture and gently shake to distribute.
Bake in oven: Carefully place the pan in the oven and bake for 15 -20 minutes until the eggs are set and the top is lightly golden. Remove from the oven and let the frittata cool in the pan for 5 minutes.

Notes

Leftovers can be refrigerated in an airtight container for up to 4 days.

Author: Christine @ Good & Plated
Prep Time: 10
Cook Time: 40
Category: Egg Dishes
Method: Stove and Oven
Cuisine: French-American

Nutrition

Serving Size: 1 Slice
Calories: 283
Sugar: 1.3 g
Sodium: 551 mg
Fat: 21.1 g
Carbohydrates: 3.2 g
Protein: 19.3 g
Cholesterol: 291.6 mg