Three Cheese Bacon Tomato Frittata

BY VALA VINCENT  http://lowcarbhighfatrecipes.com/

making breakfast ahead of time for the week a nice hearty frittata. easy to make and with the right filling, delicious. make them the day before, split them up into portions and store in the fridge. It lasts about 3 days....! I ❤️ cheese and bacon

Sicice about a cup of cherry tomatoes.

 6 slices of bacon and cut into good size pieces. Frythe bacon on a pan over medium heat until crispy. 

Add the tomatoes to the pan and fried for another 3-4 minutes.

While the bacon is cooking mix together 10 eggs in a large bowl.

stir in a 1/4 cup of double/heavy cream.

 add a 1/2 cup of shredded sharp cheddar cheese, 1/4 cup of parmesan cheese and 1/4 cup of feta cheese. gently foldthe cheese into the mixture with a spatula.

pour the egg mixture over the bacon and tomatoes still sizzling over medium heat and cook on the stove for about 2 minutes to let the eggs set a bit.

The final step: put the pan into a hot oven for 20-25 minutes on 375F. How long really depends on the oven itself, just watch it for the first time to make sure you won’t over cook them.

Vala’s  final version, looks pretty good in her pictures.  the cheese  just slightly crispy. ...have a slice for lunch!

Ingredients

1. 1 cup Cherry tomatoes
2. 6 Slices of bacon
3. 10 Eggs
4. 1/4 Cup heavy cream
5. 1/2 Cup shredded sharp cheddar cheese
6. 1/4 Cup parmesan cheese
7. 1/4 Cup feta cheese crumbles

Instructions

1. Cut down the bacon into bite size pieces and fry on a pan over medium heat until crispy.
2. Chop up the tomatoes into slices and add to the pan when the bacon has become crispy and cook for another 3-4 minutes.
3. In a large bowl whisk together the eggs.
4. Add the cream to the eggs and whisk well together.
5. Add the cheese into the egg mixture and gently mix together with a spatula.
6. Add the egg mixture on to the pan and let cook for another 2 minutes.
7. Insert the pan into an oven for 20-25 minutes at 375F heat.
8. Enjoy!

By Vala Vincent