Roasted Tomato, Bacon & White Cheddar Frittata - Easy Low Carb

This evening we had torrential storms when we got home. They didn't last very long but long enough to increase the humidity even more than what it was...yuck! I was in the mood to make something quick and easy this evening. I had a bunch of multi-colored baby tomatoes that needed to be used and a few pieces of leftover cooked bacon in the fridge from the weekend...so my mind immediately went to...FRITTATA! I love frittatas because they are so easy to make as well as versatile and they make a perfect vehicle to use up odds and ends leftovers in your fridge or to transform most any veggie or meat into a special breakfast, lunch or dinner.

I decided to make a Roasted Tomato, Bacon & White Cheddar Frittata...and it turned out absolutely AMAZING! I can not wait to enjoy the leftovers for my lunch tomorrow. I used a little over a cup of baby tomatoes that I halved and placed on a parchment lined baking sheet along with some sprigs of fresh lemon thyme and then drizzled them with olive oil and seasoned with sea salt and freshly ground black pepper and roasted them for about 25 minutes cut side up so the juices would evaporate and concentrate the tomato flavor. Oh my goodness...they caramelized a bit and shrunk up a little and added loads of flavor and worked nicely to keep from making the frittata juicy or watery. I crumbled a few strips of leftover cooked bacon, sliced up a couple of scallions and shredded a heaping cup of my favorite Cabot Vermont White Cheddar Cheese. The combination of flavors in this frittata worked nicely together. Roasting the tomatoes added a nice depth of flavor and sweetness that you'll only get by roasting them. I snapped a few photos below as well as included the easy peasy recipe. Enjoy!

Roasted Tomato, Bacon & White Cheddar Frittata

Ingredients:

1-1/2 cups halved grape or cherry tomatoes
2 tablespoons olive oil
Sea salt and black pepper, to taste
Few sprigs of fresh thyme (I used lemon thyme), optional
7 large eggs
1/3 cup cream or milk
1 heaping cup shredded Vermont white cheddar cheese (I used Cabot)
2 sliced green spring onions (scallions)
3 to 4 slices crumbled cooked bacon

Directions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Spread halved tomatoes on baking sheet with cut sides up. Drizzle with olive oil, season with salt and pepper, and scatter a few sprigs of fresh thyme on top of tomatoes. Bake for 20 to 25 minutes or until tomatoes begin to shrink up a bit, brown and caramelize. Set aside while preparing the frittata. Reduce oven temperature to 375 degrees F.

Lightly grease a 10-inch Lodge cast iron or other nonstick ovenproof skillet with oil. In a large bowl, whisk eggs and cream together. Stir in cheese, green onions, bacon and roasted tomatoes; season with salt and pepper, to taste. Heat greased skillet on stove top over medium-high heat until hot. Pour egg mixture into hot skillet and cook for 2 to 3 minutes (this hastens crust formation and keeps it from sticking to the pan). Bake in a 375 degree oven for 25 to 30 minutes or until puffed and golden brown.