Bacon, Lettuce, Tomato & Avocado Frittata – Recipe!

Frittatas are an egg dish prepared in a skillet on the stove-top and finished in the oven and what makes them so delightful is that you can add almost any type of vegetables, cheeses or meats to the eggs, to tailor their flavor. BLT & Avocado sandwiches are a big hit in my house, especially in the summer months when tomatoes are at their peak, and this Bacon, Lettuce, Tomato & Avocado Frittata is another favorite for breakfast that is similar in taste.

We start by crisping bacon in a pan and preparing the shredded lettuce, chopped tomatoes and sliced avocados.  Then the layering begins with some whisked eggs, followed by the tomatoes and crumbly bacon.  Then, the frittata is popped into the oven to finish cooking, and topped with lettuce and avocado to finish the dish.

I love this recipe for brunch on the weekends or for a weeknight meal when I am in the mood for breakfast at dinnertime.  I prefer to eat my Bacon, Lettuce, Tomato & Avocado Frittata warm right out of the oven, but you can serve it room temperature at a buffet-style party or casual gathering too.

Ingredients

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

salt

toast, optional

(Serves 4)

To Prepare:

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!