Using a slotted spoon remove the bacon to a plate and remove all but 2 tablespoons of the bacon fat from the pan. 8 ounces bacon, diced. The top of the frittata will still be wet at this point in the cooking process. Line a 20 x 30cm roasting tin with baking parchment. I think frittatas are the perfect thing to serve for a late morning breakfast or brunch. The edges of the frittata will puff and become brown, and the top layer of the frittata will cook thoroughly. Melt the butter in a frying pan and cook the leeks for 8-10 mins until soft, adding a splash of water if they start to stick, then tip into a bowl. https://www.rachaelraymag.com/recipe/bacon-and-cheese-frittata Add the red onion to the pan along with the hash browns. Remove the pan from the stovetop and place under the preheated broiler of the oven. Sprinkle with onions, Stop stirring and wait about 30 seconds to allow the bottom to set. In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 28x28cm (11x7 in) baking dish. Cook, stirring often with a rubber spatula until the bacon is crispy and golden brown, about 10 minutes. Remove from the heat and sprinkle the cheese over the top of the frittata. They're easier to cook than omelets but just as satisfying. Sprinkle shredded cheddar cheese over the egg mixture. Add the bacon to a 12 inch nonstick oven proof skillet and place over medium heat. Great for entertaining. Deselect All. Add the Heat oven to 200C/180C fan/gas 6. 1/2 red onion, diced 2 cups frozen hash browns, thawed 1 3/4 teaspoons kosher salt. Scatter the bacon over the eggs, then smooth the mixture so it's evenly distributed in the pan. 1 bunch Tuscan kale, chopped Bake until the frittata is slightly puffed and the cheese has melted, 5 to 7 minutes. Bacon Cheese Frittata - A golden, puffy breakfast or brunch frittata full of onions, eggs, bacon, and cheese. 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