Bacon, Tomato & Avocado Frittata with Cheddar

Fluffy oven-finished eggs studded with crispy bacon, sweet onion, juicy tomato and creamy avocado, finished with melty cheese.

Ingredients

• 6 large eggs
• 6 slices bacon, chopped
• 1/2 onion, finely sliced
• 1 medium tomato, diced (or 2 small)
• 1 cup shredded cheese (cheddar or any melting cheese you have)
• 1 avocado, diced
• 2 tbsp water (or milk if you consider it a pantry staple)
• 1/4 tsp black pepper
• Salt, to taste
• 1 tbsp oil (only if needed, depending on bacon fat)

Method

• 1

  Step 1: Preheat & prep eggs

  Preheat oven to **200°C/400°F**. In a bowl, whisk **eggs + water + pepper** and a small pinch of salt (go light—bacon and cheese are salty).

• 2

  Step 2: Crisp the bacon

  Heat a **20–25 cm / 8–10 inch oven-safe skillet** over medium heat. Add bacon and cook until **golden and crisp**, about **5–7 minutes**. Spoon off excess fat if there’s a lot, leaving about **1 tbsp** in the pan.

• 3

  Step 3: Soften the onion

  Add onion to the bacon and cook until **soft and lightly golden**, **2–3 minutes**. If the pan looks dry, add a small drizzle of oil.

• 4

  Step 4: Add tomato, then eggs

  Stir in tomato and cook just until it starts to **soften and look juicy**, about **1 minute**. Spread everything evenly in the skillet, then pour in the whisked eggs. Tilt the pan to distribute.

• 5

  Step 5: Cheese & set the base

  Sprinkle cheese evenly over the top. Cook on the stove **2 minutes** until the edges begin to set (you’ll see a pale ring forming).

• 6

  Step 6: Bake until just set

  Transfer skillet to oven and bake **6–9 minutes**, until the center is **just set** (a slight wobble is perfect—carryover heat finishes it). If you want more color, broil/grill **30–60 seconds** at the end, watching closely.

• 7

  Step 7: Finish with avocado

  Rest **2 minutes**, then scatter avocado over the top (keeps it fresh and creamy). Slice and serve.

Tips

• **No oven-safe skillet?** Cook bacon/onion/tomato in any pan, then pour into a lightly oiled baking dish and bake the same way.
• **Avocado timing matters:** Adding it after baking prevents it turning warm and dull.
• **Doneness cue:** Pull it when the middle is **barely set**—overbaked frittata gets dry.
• **To serve:** Great with extra tomato on the side, or simply with black pepper and a pinch of salt on the avocado.
• **Storage:** Refrigerate up to **2 days**. Reheat gently (microwave at 50% power or low oven) to avoid rubbery eggs.

Nutrition (per serving, estimate)