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thehungryhungryhiker

Bacon Fig Frittata

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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 6 people
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • ½ lb bacon, cut into lardons check labels for Whole30, I use Butcher Box, reserve 2 tbsp bacon fat
  • 8 dried smyrna figs thinly sliced
  • 8 eggs, large
  • 2 tbsp unsweetened almond milk
  • pinch sea salt optional, if you don't find your bacon overly salty

Equipment

  • Cast iron skillet, large

Method
 

  1. Preheat oven to 325° F.
  2. Brown the bacon using your preferred method; browning in a skillet on the stove, Sauté mode on your Instant Pot, etc. (see Note). When the bacon has browned and has crisped around the edges only, remove with a slotted spoon and place on a paper towel lined plate.
  3. Heat the 2 tbsp of reserved bacon fat in a large cast iron skillet over medium heat. Swirl the fat around the pan and up the sides slightly. Place the sliced figs in the skillet and sauté 8 - 10 minutes until soft and slightly gummy. Turn the burner off. Add the bacon to the skillet and stir to distribute evenly.
  4. Add the eggs and almond milk to a medium bowl and whisk until just combined. Add a pinch of salt if needed. Pour the egg mixture into the skillet and stir to combine. Place the skillet into the oven. Bake at 325° F for 12 - 15 minutes, until just set and no longer jiggly. Slice, serve hot, and enjoy!

Notes

If you choose to brown the bacon in the same cast iron skillet that you will be using to bake the frittata, be sure to clean the skillet after you brown the bacon. Reserve 2 tbsp of bacon fat, clean and dry the skillet completely, and then continue with the recipe.