Method:Baking

1. Formula

1. 5 slices bacon
2. 2 tablespoons extra-virgin olive oil
3. 1 medium onion, finely chopped
4. 8 large eggs
5. 1/2 cup grated Fontina cheese
6. 2/3 cup crumbled goat cheese
7. 1/4 teaspoon salt
8. 1/8 teaspoon pepper

2. Nutrition Information

• Calories: 319 kcal
• Carbohydrates: 3 g
• Dietary Fiber: 0 g
• Fat: 25 g
• Protein: 18 g
• Sugars: 2 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat the oven to 325 degrees F. 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.

4. Remark

Notes: