Breakfast just got fancier. And baconier.

Breakfast just got fancier. And baconier.

Bacon Tomato and Cheese Frittata

Some days, scrambled eggs just don’t cut it. You need a little zest, a little flair, to start the day off right. When these days (normally a Tuesday) come around, a truly satisfying breakfast is what you need. It doesn’t get more satisfying than a bacon tomato and cheese frittata. Bacon just got a lot fancier.


  • 2 tablespoons olive oil
  • 1/2 sliced onion
  • 1 1/2 cups diced tomato
  • 1 1/2 teaspoons chopped oregano
  • 6 eggs
  • 1/2 cup parmesan cheese
  • 4 strips cooked bacon
  • salt and pepper
  • large skillet
  • wooden spoon


  1. Add oil to skillet over medium high heat. Once hot, add add onion, salt, and pepper and cook for about 5 minutes or until onions are soft.
  2. Drain exccess moisture from tomatoes and add to skillet, cooking until pan is nearly dry, about another 5 minutes.
  3. Crumble bacon strips and add to the vegetables with oregano.
  4. Meanwhile, beat eggs with some salt and pepper and pour over tomatoes. Distribute over vegetables evenly with wooden spoon.
  5. Sprinkle cheese over top and cook undisturbed until eggs begin to set, about 10 minutes.
  6. Serve hot or warm. Enjoy with a feeling of accomplishment that you could never get out of your day to day life. Do not share.

If eggs need to set a little more, put skillet in oven preheated to 325 °F for a few minutes.

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