We have long lived under the assumption that eating fat makes us fat. The USDA’s My Plate (formerly the Food Pyramid) includes recommendations for making your protein sources lean, and your dairy sources fat-free or lowfat. In her book The Big Fat Surprise, Investigative Journalist Nina Teicholz takes on the the scientists, studies, and actions that lead us to decades of recommendations to remove saturated fat and cholesterol from our diets. (Check out The Wall Street Journal’s review of The Big Fat Surprise). What she found is good news for those of us who want to eat egg, bacon, and cream filled frittatas often and without feeling guilty.
This bacon frittata is filled with crispy bacon, sauteed onions and red peppers, and flavorful thyme; all in a rich egg custard. It is impressive enough to serve for a fancy brunch, but doesn’t require so much effort that you’d mind making it for a weeknight meal.
Add bacon to an oven-proof 12" skillet and cook over medium-high heat, stirring often, until bacon is crispy, about 5 minutes.
Remove bacon from the skillet and set it aside. Pour bacon fat into a glass container, adding 2 Tablespoons back to the pan (store the remaining bacon fat in the fridge).
Continuing to cook over medium high heat, add the onion, red pepper, and thyme to the skillet and sautee, stirring often, until the onion and red pepper are softened and lightly browned.
Meanwhile, in a large bowl whisk together eggs, cream, black pepper, and salt. Preheat the oven to 350°F.
Stir in the cooked bacon, and sauteed onions and peppers. Pour frittata mixture into the skillet and reduce heat to medium low (if after you remove the sauteed onion and peppers; there are crispy bits on the bottom of your skillet, wipe them out and add 2 teaspoons more bacon fat to the skillet - the crispy bits, while filled with flavor, could fuse your frittata to the skillet and prevent it from sliding out after baking). Cover with lid and cook for 10 minutes or until the sides of the frittata start to firm up.
Remove lid and bake for 5-10 minutes or until eggs in the middle spring back when pressed lightly.
Run a rubber spatula around the edges of the frittata to loosen it, then slide the frittata out onto a serving platter. Let cool for 5 minutes, cut into 6 slices, and serve.