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I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Breakfast Frittata

Breakfast Frittata

It seems I have a new found love for tomatoes. While I'm still a little iffy on raw tomatoes, I love cooked tomatoes. So when I stumbled across this yummy breakfast frittata, with these beautiful tomatoes on the vine, I knew I had to try it. 

Frittata, which translates to “fried” in Italian, is an egg-based classic brunch dish. While it’s similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart. - The Kitchn

There's something about tomatoes on the vine that stop you in your tracks. While you probably aren't going to want to eat the actual vine, it definitely helps to elevate the look of a dish. And I love beautiful food - especially beautiful food that tastes good! So what a unique and beautiful way to dress up an already tasty, breakfast frittata.

In case you're wondering..."frittata, which translates to "fried" in Italian, is an egg-based classic brunch dish. While it's similar to an omelet, crustless quiche, and Spanish tortilla, the way a frittata is cooked is what sets it apart.

Frittatas are cooked in a cast iron pan or oven-safe skillet because they are started on the stovetop and then finished in the oven. And, unlike omelets, frittata fillings are mixed in with the eggs in the pan rather than folded in the center.

To make a frittata, well-beaten eggs are cooked on the stove in a hot skillet, along with the fillings, for a few minutes until the outer edges are set. Then the pan is transferred to the oven where the eggs finish cooking.

While omelets are typically made to serve just one, frittatas can serve one or many, and can also be eaten hot or at room temperature. Large frittatas are cut in slices and served."

– Source, thekitchn.com

Ingredients

Serves approximately 10

  • 1 lb. Italian sausage (mild or spicy)
  • 6 pieces of uncured bacon, chopped**
  • 10 large eggs
  • 1/2 cup cream
  • 3/4 cup milk
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons of sweet basil
  • Pinch of red pepper flakes
  • 10 ounces cheddar cheese, grated
  • 5-6 small tomatoes on the vine
  • Fresh basil leaves for garnish

Directions:

  1. Pre-heat oven to 350F degrees.
  2. Cook bacon and sausage over med-high heat, until bacon is crisp and sausage is no longer pink. Drain on paper towel covered plate.
  3. Combine eggs, cream, milk, mustard, salt, pepper, basil and red pepper, whisking until combined.
  4. In an even layer, line bottom of 13x9in baking dish with cheese.
  5. Top with bacon and sausage, then cover in egg mixture.
  6. Add tomatoes on top of egg mixture and cover with foil.
  7. Bake for 25 minutes.
  8. Remove foil and bake for an additional 20-25 minutes until eggs are set.
  9. Remove from oven and serve. Garnish with fresh basil leaves if desired.

All photos ©2017 Jonathan Stiers | Recipe adapted from Donna Hay

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