Roasted Tomato, Vidalia & Bacon Frittata
2 cups halved grape or cherry tomatoes
2 tablespoons olive oil
Sea salt and black pepper, to taste
1/4 teaspoon dried oregano
1/2 teaspoon dried basil
1 to 2 tablespoons olive oil or butter
1 small Vidalia onion, diced
8 large eggs
1/3 cup cream or milk
1 cup shredded sharp cheddar cheese (I used Sargento traditional cut)
6 slices crumbled cooked bacon
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Toss halved tomatoes in a medium bowl with olive oil, salt, pepper, oregano, and basil. Spread out in single layer on baking sheet. Bake for 25 to 30 minutes or until tomatoes begin to shrink up a bit, brown and caramelize. While tomatoes are roasting, add olive oil or butter to 10-inch oven proof skillet. Cook onions until softened and caramelized (golden brown). Set aside while preparing the frittata. Reduce oven temperature to 375 degrees F.
In a large bowl, whisk eggs and cream together. Stir in cheese, onions, bacon and roasted tomatoes. Heat greased 10-inch Lodge cast iron or other nonstick ovenproof skillet 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.