Bacononionandtomatofrittata Recipes

Steps:

• In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
• In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
• Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

Steps:

• Bring a large pot of salted water to a boil. Hull the tomatoes and cut a shallow "x" through the skin on the bottom of each. Prepare an ice bath.
• Put the tomatoes in the boiling water and boil for 30 seconds. Remove with a slotted spoon and submerge in the ice bath. Reserve the pot of boiling water. When the tomatoes are cool, use the back of a paring knife to peel the tomatoes. Cut the tomatoes in half lengthwise and squeeze out and discard the seeds, then chop the tomatoes into approximately 1/2-inch pieces.
• Put the bacon in a large cold skillet and cook over medium heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but about 2 tablespoons of the bacon fat from the skillet.
• Add the onion to the drippings in the skillet and cook over medium heat, stirring occasionally, until soft and pale golden, about 10 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the chopped tomatoes, red pepper flakes, 1/2 teaspoon salt and pepper to taste, and cook, stirring occasionally, until the tomatoes start to break down, about 5 minutes.
• Cook the spaghetti according to the package directions in the reserved pot of tomato water until al dente, about 10 minutes. Reserve 1 cup of the cooking water, then drain the pasta. Add the pasta to the skillet with the sauce, along with 1/2 cup of the cooking water and toss to coat. Add more water if necessary for desired consistency. Stir in half the bacon and half the herbs and season with salt and pepper. Divide the pasta and sauce among bowls and top with the remaining bacon and herbs. Serve with Parmesan for topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Cook and stir bacon in a large oven-proof skillet over medium heat until evenly browned and crispy, about 10 minutes. Drain all but 1 teaspoon bacon grease from the skillet.
• Stir potato slices, water, garlic, red pepper flakes, salt, and black pepper into bacon; cover the skillet with a lid and cook until potatoes are tender, about 10 minutes.
• Mix Swiss chard into potato mixture; cook and stir until chard is slightly wilted, 2 to 3 minutes.
• Pour eggs over potato-chard mixture, stir gently, and remove skillet from heat. Top egg mixture with Parmesan cheese.
• Broil in the preheated oven until eggs are set and frittata is golden brown around the edges, 3 to 4 minutes.

Steps:

• In medium bowl, mix egg product, garlic-and-herb seasoning and salt; set aside.
• In 10-inch nonstick ovenproof skillet, heat oil over medium heat. Add onions; cook and stir 1 minute. Reduce heat to medium-low. Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that uncooked egg mixture can flow to bottom of skillet, until set.
• Set oven control to broil. Top frittata with tomatoes, cheese and bacon. Broil with top 4 inches from heat 1 to 2 minutes or until cheese is melted. Top each serving with sour cream.

Steps:

• Preheat oven to 400°. In a large bowl, whisk eggs, parsley, milk, salt and pepper; set aside. In a 10-in. ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp. , Add potatoes, onions and sage; cook until potatoes are tender. Reduce heat; sprinkle with cheese. Top with egg mixture and tomato slices., Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 15 minutes. Cut into wedges.

Steps:

• In medium, broilerproof, nonstick skillet, cook bacon until crisp.
• Using slotted spoon, transfer bacon to paper towels to drain.
• Pour off all but 1 tblsp drippings from skillet.
• Add olive oil to skillet.
• Add sliced onion and cook over medium-high heat until golden, stirring frequently, about 5 minutes.
• Reduce heat to medium-low.
• Add chopped tomatoes and cook until almost all liquid evaporates, stirring frequently, about 10 minutes.
• Preheat broiler.
• Whisk eggs in large bowl until frothy.
• Whisk in bacon, basil and season to taste.
• Pour into skillet with vegetables.
• Cook over medium heat until bottom is just golden and top is still unset, occasionally lifting edges of frittata and tilting pan to let uncooked egg run underneath, about 10 minutes.
• Sprinkle top with Parmesan cheese.
• Broil frittata until top puffs and turns golden, about 3 minutes.
• Slide frittata onto platter.
• Serve warm or at room temperature, cutting into wedges.

Steps:

• Brown bacon in nonstick skillet, with ovenproof handle, 5 minutes.
• Transfer bacon to papertowel to drain.
• Pour off all but 1 tablespoon fat.
• Add potato, onion and rosemary.
• Cover; lower heat; cook, turning slices, until tender, about 10 minutes.
• Whisk eggs, water, salt and pepper in bowl.
• Pour over potatoes.
• Stir in bacon.
• Sprinkle with paprika.
• Bake, uncovered, in 350 degree oven until set, 8 to 10 minutes.

Steps:

• Cook bacon in large skillet;remove reserving 1 tbsp drippings in skillet; break bacon into bite sized pieces; set aside.
• In medium bowl, combine eggs, milk and mustard; blend well.
• Heat reserved bacon drippings over low heat; add tomato and garlic; cook 2 minutes or until tomato is warm Stir in bacon.
• Pour egg mixture into skillet; cook over low heat 4 minutes; as edges set run spatula around edge of skillet and left egg mixture to allow uncooked egg to flow to bottom of skillet Cover; cook an additional 4 to 5 minutes or until top is set but still moist.
• Sprinkle with cheese; cover tightly; remove from heat; let stand 1 to 2 minutes or until cheese is melted cut into wedges to serve.

Steps:

• In medium bowl mix egg product, garlic-and-herb seasoning and salt, if using; set aside.
• In 10 ounce non-stick, oven-proof skillet, heat oil over medium heat.
• Add onions; cook and stir one minute.
• Reduce heat to medium-low.
• Pour in egg mixture. Cook 6 to 9 minutes, gently lifting edges of cooked portions with spatula so that un-cooked egg mixture can flow to bottom of skillet, until set.
• Set oven control to broil. Top frittata with tomatoes, cheese and bacon.
• Broil with top 4 inches from heat 1-2 minutes or until cheese is melted.
• Top each serving with sour cream.
• Times are approximate.

Steps:

• Preheat the oven to 400 degrees F.
• Place the tomato slices in a baking dish or plate. Pour the pickle brine over the tomatoes and season with pepper to taste. Place in the refrigerator for 30 minutes or up to 2 hours.
• Arrange the bacon in a single layer on a rack set inside a sheet tray. Season with 1/2 teaspoon black pepper. Roast the bacon until crispy, 10 to 12 minutes per side.
• In a medium bowl, combine the mayo, lemon juice, Worcestershire and garlic. Mix until well blended. Season with salt and pepper. Set aside.
• Season the avocado with salt and pepper.
• Assemble the sandwiches by spreading the aioli on each slice of bread. Layer 2 slices of bread with the lettuce and then the avocado. Top the other 2 slices of bread with the bacon and tomatoes (let the brine drip off first). Close the sandwiches. Cut the sandwiches in half and serve.

Steps:

• Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
• Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
• Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.

Steps:

• Garlic confit: Put the garlic, chile, and olive oil in a small saucepan and heat over low until it just starts to bubble. Simmer until the garlic cloves are buttery and spreadable, about 20 minutes. Remove from the heat and allow to cool. You can store, refrigerated in an airtight container, for several days.
• Thinly slice the scallion on a bias. Whisk the eggs in a small bowl with 1/4 teaspoon kosher salt and about 1 teaspoon water. Add the sliced scallion and whisk to combine.
• Thinly slice the bacon on a bias, like the scallion. Arrange the sliced bacon, cooked tomatoes, crumbled cheese, garlic cloves from the confit, and thyme leaves ready in front of you. Set an 8-inch nonstick skillet over low heat, and melt the butter in it until the foam has risen and fallen, about 3 to 5 minutes.
• Pour the eggs into the pan. As they cook, use a heatproof rubber spatula to draw the edges inward, away from the sides, tilting the pan so the raw egg fills the empty space created. Continue gently cooking and pulling the eggs until no egg runs off when you tilt the pan. Remove from the heat. Scatter the garlic, thyme, tomatoes, cheese, and bacon over the frittata. Sprinkle with black pepper and grated cheese. Gently slide the frittata from the skillet onto a plate, and serve.

Steps:

• Using a large, nonstick skillet, cook bacon pieces until crisp.
• Reserve 2 T. of bacon drippings.
• Drain bacon pieces on paper towel.
• Add potato slices to skillet with reserved bacon drippings.
• Cover and cook over medium heat for 12 to 15 minutes until tender and lightly browned.
• Turn potato slices over and turn down heat to prevent over-browning (if necessary).
• In large bowl, beat eggs, milk, pepper, and salt until combined.
• Stir in cheese, green onion, and basil.
• Set aside.
• Spread cooked potatoes in an even layer over the bottom of skillet.
• Sprinkle the bacon over the potatoes.
• Pour in egg mixture.
• Cover, reduce heat to medium low.
• Cook 15 to 20 minutes until top surface of egg is set.
• Decrease heat to low if necessary, to allow center to cook without over-cooking the edges.
• Loosen edges of frittata from pan, carefully invert onto large serving plate.
• Cut into wedges.
• Put a dollop of sour cream or salsa on top right before serving, if desired.

Steps:

• Combine zucchini and summer squash in a bowl and sprinkle 2 tablespoons kosher salt over top; toss until everything is evenly coated. Let sit for 15 minutes, tossing occasionally.
• Thoroughly rinse squash with cold water to remove all salt; transfer to a colander and let drain for 15 minutes.
• Heat 1 tablespoon olive oil in a 10-inch, oven-proof skillet over medium heat. Add bacon and cook until browned and almost crisp, about 5 minutes.
• While the bacon is cooking, mix eggs, 1/4 teaspoon kosher salt, black pepper, cayenne, and green onions together with a fork in a large bowl.
• Raise the heat on the bacon to medium-high; toss in peppers and red onion plus a pinch of salt. Cook and stir until the peppers just start to soften and the onions turn translucent, about 3 minutes. Add drained squash and carefully stir together; cook until squash is just barely tender, about 5 minutes.
• Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Toss Cheddar cheese into the skillet and pour egg mixture over top. Stir with a spatula (like you were making scrambled eggs) until it starts to thicken up, 30 to 45 seconds. Shake the pan gently to settle the contents and turn off the heat. Push the edges down a bit with the spatula and sprinkle goat cheese over top. Drizzle with remaining 1 tablespoon olive oil.
• Place under the preheated broiler until the surface is lightly browned and frittata is firm to the touch, 2 to 3 minutes.
• Sprinkle with more green onions and let cool for 5 minutes before transferring it onto a serving plate.