Don’t you just love the word frittata? It’s sounds like a title for a famous opera. It’s happy and exciting and rhythmic and melodious. Frittata…
Just like my imaginary Frittata Baconion opera, this bacon and eggs breakfast is fantastico! The onion makes for a deliciously surprising crunch with every bite of soft egg, while the meaty bacon is complimented by the melted cheese. I tell you, it’s the breakfast of opera loving champions.
30 ml milk
1 teaspoon thyme
250 g bacon, cut into chunks
1 onion, sliced into thin slices
1 teaspoon garlic
Handful of cheddar cheese
1. Fry the onions and garlic in a splash of oil. Once the onions turn translucent, add the bacon and fry until done.
2. Arrange the onions and bacon in a shallow ovenproof dish.
3. In a separate bowl, whisk the eggs, milk and thyme. Add some salt and pepper to taste.
3. Pour the eggs in the shallow dish along with the cheddar cheese and bake in the oven for 25 minutes at 180 degrees. Serve with fresh bread and some Tabasco.