Bacon, Cheddar, and Onion Frittata

Generally, I like to stay away from using bacon in everyday meals, so I've had a package lingering in the freezer for quite some time now. What better day to use it than Super Bowl Sunday? In honor of yesterday's unofficial national holiday, I made a Bacon, Cheddar, and Onion Frittata for our late breakfast. I started with Ellie Krieger's Broccoli and Cheddar Frittata recipe and adjusted it to make the frittata just a bit more decadent. It turned out quite well, if I do say so myself - the perfect little slice to start off a day devoted to football!

Bacon, Cheddar, and Onion Frittata

8 large eggs

1 tablespoon olive oil
1/2 spanish onion, diced
10 slices cooked bacon
Salt
Black pepper (preferrably freshly ground)
Handful (or two) shredded sharp cheddar

You can cook the bacon any way you'd like. I baked mine in the oven on a rack set over a foiled-covered baking sheet for about 18 minutes at 375 degrees.

Heat the olive oil over medium flame in a 10 inch ovenproof non-stick skillet. Add the diced onion, salt, and pepper, and cook until the onion begins to carmelize, about 8 to 10 minutes.

While the onion is cooking, whisk four whole eggs, four egg whites (discard the yolks), and two tablespoons of water in a mixing bowl. Also, chop the bacon into bite-sized pieces.

When the onion is sufficiently carmelized, stir the bacon into the onion. Then, add the egg mixture to the pan, covering the bacon and onion evenly. Reduce the heat to medium-low, cover the pan with a lid, and let cook for about 8 minutes. Meanwhile, heat the broiler.

After about 8 minutes, the edges of the egg mixture should be set, but the center still liquid. Remove the lid from the pan and sprinkle the cheese on top. Place the skillet under the broiler for not more than 2 minutes, to allow the cheese to melt and the egg to set. Enjoy!