The Cali Frittata
Frittatas are my new favorite way to meal prep breakfast. Sometimes I have no time to make myself breakfast in the morning on a busy work day. A frittata is something I can just heat up in the microwave and its ready to eat. Another option for me is that I will have this for lunch with a side salad or soup another day.
It's the easiest, most delicious way to enjoy breakfast, lunch or dinner. I call this the Cali frittata due to the bacon, cheese and avocado! Avocado is a must, otherwise we wouldn't be living to our fullest Cali potential! Am I right?!
Also, it kind of has this BLT feel...because of the bacon and tomato. However, if you eat this with a side salad, you technically are getting the full BLT affect.
Did I mention, it's totally keto friendly. You got the eggs, heavy cream, bacon, and cheese!
You'll definitely enjoy this!
The Cali Frittata
- 10 eggs
- ½ tsp kosher salt
- ¼ tsp fresh cracked pepper
- ½ cup heavy cream
- 1 ½ cups sharp white cheddar cheese, grated
- 2 roma tomatoes, seeded and diced (about 1 cup)
- Half onion medium size, diced or quarter large onion
- 1 cup chopped pre cooked bacon (8-10 slabs bacon)
- Preheat the oven to 350 degrees Fahrenheit.
- Heat a 10 inch cast iron skillet or oven proof pan to medium heat, drizzle a good amount of olive oil and saute the onions for about 2 or 3 minutes. Add the bacon and cook for about 5 minutes.
- Meanwhile, in a medium size bowl, whisk the eggs, heavy cream, 1 cup of cheese, salt and pepper. Set aside.
- Once the onion and bacon are slightly browned. Add the egg mixture. Lower the heat, cook for about 2 minutes on the stovetop. Top with the rest of the cheese. *Optional top with more bacon and tomatoes.
- Place in the oven and bake for 18-22 minutes until the center is set.
- Garnish with sliced avocado and pico de gallo.
- You can use cherry tomatoes instead of roma.
- Any cheese works well, like monterey jack, mozzarella, pepperjack, etc.
- This recipe calls for pre cooked bacon. If you use the thick cut and/or uncooked bacon, you will need to: Cook the bacon in the skillet first for about 5-8 minutes. Allow the fat to render so it's cooked all the way through and gets slightly crispy. Remove the bacon. Clean the skillet with a paper towel to remove excess fat that you don’t want in the skillet. Add the onion to cook down for 3 minutes then add the bacon back into the skillet. Proceed with step 4, * adding in the egg mixture