Bacon & Brie Frittata


  • 8 slices bacon chopped
  • 8 large eggs
  • 120ml double cream
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 120g brie sliced thin (easiest to do when it’s cold)


Cook the chopped bacon in a 10-inch oven-proof skillet over medium heat until crisp. Remove the bacon with a slotted spoon and let drain on a paper towel lined plate. Leave at least 2 tablespoon of bacon grease in the skillet (if you are using cast iron, you may want to leave more) and remove from heat. Let the skillet cool before proceeding.

In a large bowl, whisk the eggs with the cream, garlic, salt and pepper and about two thirds of the cooked bacon. Set the skillet over medium low heat and swirl remaining bacon grease to coat bottom and sides.

Pour the egg mixture into skillet and cook undisturbed until edges are set up center is still somewhat loose, 7 to 10 minutes

Layer the sliced brie overtop. Sprinkle with the remaining bacon.

Preheat the high to high and set an oven rack on the second highest setting in the oven. Broil until puffed and golden brown,2 to 5 minutes, watching carefully to make sure it doesn’t burn.

Remove and let cool a few minutes before serving.