I was just going to make a frittata with some bacon and greens, but as I was frying the bacon, I got an intense craving for a BLT. It was specifically the combination of bacon with mayo that I wanted, so I decided to try adding not just tomato, but also mayonnaise to the frittata, even though it seemed kind of crazy. Crazy like a fox! I think this is the tastiest frittata I’ve ever made.
Bacon, Greens, and Tomato Frittata
- 3 strips uncured bacon
- 1/2 yellow onion
- bunch of mustard greens and/or kale, about 3 cups chopped
- 6 eggs
- 1/4 cup whipping cream
- dollop of mayonnaise
- 1 slicing tomato
- kosher salt
- freshly ground pepper
Preheat oven to 350°F.
Dice the bacon and fry in a 12″ cast iron skillet over medium heat until brown. Remove from pan and pour off excess fat, leaving a few tablespoons in the skillet.
Dice yellow onion and brown in bacon fat. Add greens and cook until wilted.
Whisk eggs with cream and mayonnaise. Pour into pan, arrange slices of tomatoes on top, and sprinkle bacon over. Season with salt and pepper. Let cook until edges are set.
Move to oven and bake for about 20 minutes, until center is set. Serve and enjoy!