A Nice Goat Cheese & Heirloom Tomato Frittata, Topped With A Little Crème Fraiche
  • 6 slices of bacon, diced
  • 3 heirloom tomatoes, thinly sliced
  • 10 eggs
  • ¼ cup milk
  • ¼ cup fresh cilantro, chopped
  • 3 oz goat cheese
  • black truffle olive oil
  • salt and pepper
  • ½ cup crème fraiche
  1. Preheat oven to 350°F.
  2. In an iron skillet, cook diced bacon. over medium low heat.
  3. In a large bowl, whisk together eggs, milk, salt and pepper.
  4. When bacon is done cooking, scoop into egg mixture.
  5. Swirl bacon grease around pan to fully coat and then discard the rest.
  6. Pour egg, cilantro and bacon mixture into the skillet. Top with tomato slices. Drop small dollops goat cheese throughout the top of the pan. Drizzle liberally with olive oil. Salt and pepper the top of the mixture.
  7. Bake for 35-40 minutes or until the eggs are firm in the center. Top with crème fraiche.
  8. Serve with a nice Old Fashioned.
Recipe by HoboTrashcan at http://www.hobotrashcan.com/2015/09/24/bacon-and-legs-lets-get-randy-south-park-inspired-recipe/