Frittatas are kind of like the casseroles of the egg dish world. They are a great way to throw a bunch of odds and ends together and call it a meal.
I don’t know what your fridge looks like, but a good chunk of the time mine has a little of this and a little of that, and a whole lot of not enough to do anything in particular. The beauty of frittatas is that you use eggs as a binder to hold all those random ingredients together and you get to pretend that you did it on purpose.
This was exactly the case when I put this dish together. Some scraps of bacon, a handful of colorful cherry tomatoes, and there’s always feta. I don’t know about you, but that sounds like the makings of a meal to me. Because bacon.
I made this a couple of times, varying the quantities of some of the ingredients to get a feel for what would be best. In the end, it’s open to adjusting as you would like, and I like bacon. So there’s that. You could also make this with more or less eggs and adjust the remaining ingredients accordingly, depending on the number of people you wish to feed. I usually aim for two eggs per person, and made this to serve 5. To complete the meal, I’ll serve up a slice of toast, some fruit or additional veggies.
BFT (Bacon-Feta-Tomato) Frittata Recipe
My general rule of thumb for scrambled egg dishes is to use 1 Tbsp. of evaporated milk and 1/2 tsp. white wine per egg. This helps to add bulk and flavor to the eggs without making them watery. You can use these proportions to help you adjust the number of servings you wish to make.
- 10 large eggs, scrambled
- 1/2 cup + 2 Tbsp. evaporated milk (this is 10 Tbsp. total, do not use sweetened condensed milk!)
- 2 Tbsp. white wine
- 1 tsp. dried dill, or 1 Tbsp. fresh chopped fine
- 1 Tbsp. snipped fresh chives
- 1/4 lb. bacon, cut into small pieces (I used up to 1/2 pound in one batch and it was good, but a bit salty)
- 1/2 pound cherry tomatoes, cut into quarters if larger, halves if smaller
- 4 – 6 ounces feta, crumbled
Preheat the oven to 350 F. Mix the eggs, milk, wine, and herbs in a bowl and set aside.
In a large, oven proof pan cook the bacon over medium heat until crispy. (if you don’t have an oven proof pan, prepare an oven proof casserole dish with a coating of olive oil and set aside. Do the stove top cooking in a regular pan.) I will add a little drizzle of olive oil to the pan first to keep the bacon from sticking until the fat begins to render out. Once the bacon is cooked, turn off the heat and skim the pieces out of the pan with a slotted spoon. Place the pieces on a plate lined with a paper towel to drain.
Add the tomatoes to the bacon grease and return the pan to the heat. Do this carefully as the grease will still be hot. Cook the tomatoes gently in the pan on medium heat. You want to get them to be somewhat soft and have much of the moisture cooked off, but still have their shape. You don’t want to smash them, so just gently push them around the pan to keep them from sticking and burning. This should take about 5 minutes or so.
Once the tomatoes are done, stir the egg mixture again, then gently pour the eggs over the tomatoes if your pan is oven proof. If you are using an oven proof casserole dish instead, transfer the tomatoes and all the liquid to the dish, then pour the egg mixture over. Redistribute the tomatoes so that they are evenly spaced about the pan.
Place the pan in the oven and bake for 10 minutes. Remove the frittata for a moment to sprinkle the bacon pieces and feta evenly over the top, then return to the oven for an additional 5 to 10 minutes, or until the eggs are set at the center. Remove from the oven and allow to firm for a minute before cutting to serve. Enjoy!