Bacon and Cheese Frittata

by Lana Stuart on September 6, 2011 · 16 comments

Bacon and Cheese Frittata

We finally got some rain! Thanks to Tropical Storm Lee, our little piece of the Earth isn’t quite so parched any more. It had been a long time since our last rain. I think we may have had two small showers in August but it had been since sometime in July that we’d had a substantial rain. The forecasters kept warning us that we were in for 6 inches or more last weekend, but that never materialized. What we did get was a nice, steady rain all day yesterday and through some of last night. A total of about an inch. And I’ll certainly take that inch and not complain! The weather on the western side of Atlanta wasn’t nearly so nice or polite. Our thoughts are with all of those cleaning up after the storms there.

But back to our nice, gentle rain yesterday. Of course it was Labor Day and BeeBop and I both had the day off from work. And there’s nothing I like better than a late, lazy breakfast on a rainy weekend morning! Frittatas are perfect for a late morning breakfast. They’re easier than omelets but just as satisfying. I get so rushed trying to make individual omelets because inevitably the first ones get cold before the last ones are finished. With a frittata everything goes in one pan, into the oven and is ready all at once. And since I already had some leftover bacon in the fridge, making this one was a cinch.

Cooking green onions for bacon and cheese frittata

Heat an ovenproof skillet over medium heat. Add the butter and green onions and cook until the onions are tender. Takes about three minutes.

While the onions are cooking, beat the eggs together with the water and stir in the salt and pepper.

Add eggs, bacon and parsley

When the onions are done, pour the egg mixture in the pan and stir it around a bit. Add the parsley and the bacon. Cook for 4-5 minutes, occasionally lifting the edges with a spatula to allow the uncooked mixture to flow underneath.

Add sour cream and cheese to frittata

When the eggs are beginning to set but still quite liquid, remove the pan from the heat. Swirl the sour cream over the top and sprinkle with the cheese.

Place the pan in the oven and cook for about 6-8 minutes or until the frittata is puffy and golden. Remove from the oven and sprinkle with additional parsley. Just to make it look pretty.

Serve warm or at room temperature.


Bacon and Cheese Frittata
Prep time
Cook time
Total time
A golden and puffy bacon and cheese frittata from the oven.
Serves: 2 servings
  • 2 tsp. butter
  • 2-3 green onions, thinly sliced
  • 3 large eggs
  • 1 tblsp. water
  • ¼ tsp. salt
  • ¼ tsp. ground black pepper
  • 3 slices cooked bacon, crumbled
  • 1 tblsp. chopped fresh parsley
  • ¼ cup sour cream
  • ¼ cup grated Monterey Jack cheese
  1. Preheat the oven to 425 degrees.
  2. Saute the green onion in a medium (8”) ovenproof skillet over medium heat until tender, about 3 minutes.
  3. While the onions cook, beat the eggs with the water.
  4. Stir in the salt and pepper.
  5. When the onions are tender, add the egg mixture to the pan.
  6. Stir in the parsley and crumbled bacon.
  7. Cook for 4-5 minutes, lifting the edges of the egg mixture to allow uncooked mixture to flow underneath.
  8. When eggs are beginning to set but still very soft, remove from the heat and swirl the sour cream on the top.
  9. Sprinkle with cheese and place in the oven until the frittata is puffed and golden. About 6-8 minutes.
  10. Serve warm or at room temperature.
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{ 15 comments… read them below or add one }

1 Feast on the Cheap September 6, 2011 at 4:56 pm

Oh yum! Reminds me of breakfasts my mom used to serve us on sleepy weekend mornings


2 Alison @ ingredients, Inc. September 6, 2011 at 6:12 pm

wow I can’t wait to try this!


3 Margie Wilson September 6, 2011 at 7:51 pm

I have always wanted to make a Frittata, this sounds so good. Thanks for sharing.


4 Joyce Pinson @friendsdriftinn September 6, 2011 at 9:34 pm

Thanks for the link and loved your post! We have been fighting Lee as well, but thankfully the rains have stopped….at least for now. Have a great week!


5 Nutmeg Nanny September 6, 2011 at 10:18 pm

This looks awesome! It would be a perfect dinner!


6 Cookin' Canuck September 6, 2011 at 11:50 pm

This is a lovely breakfast for a lazy morning. I know my family would love this.


7 Rob @ How to Cook Hero September 7, 2011 at 3:05 am

Delicious recipe, but I have a more pressing question.

What kind of skillet is that? Brand, etc? It looks absolutely fantastic and I don’t have anything quite like it.

I want your skillet.


8 Lana September 7, 2011 at 7:18 am

It’s an 8-inch Emeril skillet. That is great cookware. I’ve had it for two or three years and use it every day. Still looks like brand new.


9 Sues September 7, 2011 at 10:51 am

I absolutely love frittatas and this looks wonderful. We’re getting way too much rain here in Boston now… Wish I could send some to Texas!


10 Lana September 8, 2011 at 8:36 am

Me, too. They need rain there so badly! Bless them.


11 Jessica September 7, 2011 at 7:54 pm

I can’t wait to try this! I have a girlfriend coming to stay with me next weekend, and I know she will love this Frittata! :-D


12 Lana September 8, 2011 at 8:37 am

Hope it turns out good for you, Jessica.


13 Shelby September 8, 2011 at 6:11 am

Wow, and as I read this today I sit here with it pouring out again and wishing it would stop. Major flooding going on here again after we were just starting to recover from Irene. Grumpy is supposed to go north of us to our old home this weekend and its not looking too good. Roads are closed everywhere! Would love to send more of this rain your way!!

Love your frittata. I have never made one but this sounds delicious…would made a great dinner for us some evening!


14 Lana September 8, 2011 at 8:38 am

I’ve been hearing about all the rain up your way, Shelby. Hope you stay high and dry and safe! And, yes, frittatas are great for any time of day. Put a nice salad with it for lunch or a light supper.


15 Delishhh September 8, 2011 at 1:35 pm

So simple and delicious – i make this all the time. But i also add muchrooms and dijon mustard. YUM!!


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