Bacon and Cheese Frittata Erika Lenkert   From Every Day with Rachael Ray February-March 2006 SIX SERVINGS Prep Time: 10 min Cook Time: 35 min 5 strips bacon 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 8 large eggs 1/2 cup grated Fontina cheese 2/3 cup crumbled goat cheese 1/4 teaspoon salt 1/8 teaspoon pepper 1. Preheat the oven to 325°. In a large skillet, cook the bacon over medium heat, flipping once, until cooked but not crisp. Drain on a paper towel, then chop into bite-size pieces. 2. Pour off the bacon fat and add 1 tablespoon of the olive oil to the skillet. Add the onion and cook over medium-low heat until softened, about 7 minutes. Let cool. 3. In a large bowl, beat the eggs. Add the onion, the bacon, the cheeses and the salt and pepper and stir gently. In a 9- or 10- inch ovenproof skillet, heat the remaining tablespoon of olive oil (swirl the oil to coat the bottom and sides of the skillet). Add the egg mixture and cook over medium-low heat until the sides start to set, about 3 minutes. Bake in the oven until the frittata is firm, 20 to 25 minutes. 4. Gently run a rubber spatula around the sides of the skillet to loosen the frittata. Place a serving plate over the skillet and carefully flip the pan to release the frittata.

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