Frittatas are a simple egg dish made in a skillet on the stove-top and baked in the oven. What makes frittatas so fun to prepare is that you can add almost any ingredients to the eggs, to enhance their flavor. BLT & Avocado sandwiches are a big hit in my house, especially in the summer months when tomatoes are at their peak, but in the winter months, when you are craving those same flavors and want something a little heartier, a Bacon, Lettuce, Tomato & Avocado Frittata will hit the spot.
This recipe is great for brunch or lunch on the weekends to serve family-style right out of the pan. I prefer to eat my BLT & A Frittata warm right out of the oven, but you can serve it room temperature for at a buffet-style party or game day sports gathering. If by chance, there are any leftovers, you can store them in the refrigerator and take a slice to work during the week.
4 slices bacon, cut into 2-inch pieces
5 large eggs
1/4 cup heavy cream
1 tablespoon butter
1 cup Iceberg lettuce, shredded
1 cup cherry tomatoes, sliced in half
1 avocado, sliced
2 tablespoon Parmesan cheese
2 tablespoons sour cream
1. Preheat the oven to 400 degrees. Crisp up bacon in a 9-inch oven-proof skillet on the stove. Remove bacon from the pan with a slotted spoon and pour out any grease from the skillet. Set aside.
2. Slice the lettuce, tomatoes and avocado. Set aside. In a medium bowl, whisk together eggs and cream, until combined.
3. Add 1 tablespoon of butter to the skillet and place over medium heat. When melted, swirl around the pan to coat and pour in the egg mixture. Using a wooden spoon, stir the eggs around the pan for 1 minute. Add half the crispy bacon and half the tomatoes to the eggs and sprinkle 1/2 teaspoon of salt over the top. Place in the oven to bake for 15 minutes, or until slightly puffed up.
4. Remove from the oven and top with shredded lettuce, the other half of the tomatoes and bacon. Sprinkle the frittata with Parmesan cheese and top with sliced avocado and dollop of sour cream. Serve with toast, if desired. Enjoy!