Bacon, Leek, and Tomato Frittata
In a medium bowl/measuring cup, whisk together the eggs, basil, milk, salt and black pepper. Set aside.
The tomatoes go in next...just cook those a few minutes until they start to soften.
Season everything up with some salt and pepper. At this point, heat up the broiler in your oven.
Turn your heat down to medium low, and carefully pour in the eggs.
Let the eggs cook for about 5 minutes. Use a plastic spatula to gently lift the edges so any uncooked egg runs underneath.
When the top is almost set (edges are done, and top is still moist and a bit runny), sprinkle on your cheese, and pop the skillet under the broiler.
Now, I've said this before, and I'm going to tell you again...do not leave the kitchen. The broiler is SUPER hot, and the frittata needs just a few minutes under the heating element so the eggs finish setting up and the cheese melts.
Use an oven mitt to remove the frittata when it's just a little golden brown on top.
Cut into wedges and serve immediately. My hubby likes his frittata with salsa.
Coming up...more recipes using tomatoes and a little somethin' special for Father's Day. I tell you, we are so overrun with tomatoes...I'm having to cook with 'em nearly every day...otherwise, I can't keep up!
God bless your table tonight!