Bacon makes everything better

Today I updated my tomato-basil-mushroom frittata with a little bacon and it was MUCH better this time around. Just goes to show what you can do with a few leftover ingredients in your fridge, I just happened to have these things lying around...I recommend at least keeping onion and garlic in your pantry, as these will spice up ANY dish!

Bacon-Tomato-Basil Frittata
5 strips uncured bacon, cut into 1-inch pieces
Half a medium onion, finely chopped
2 cloves garlic, minced
1 medium tomato, seeded and chopped
Fresh basil, chopped (about 2 TB)
6 eggs
Salt and pepper

Preheat the oven to 350'F. In a 10-inch skillet, cook the bacon. Remove with a slotted spoon to drain a paper-towel lined plate. Sop up a bit of the bacon fat, but leave a good amount in the pan to saute the onion and garlic for 5 minutes or so, until it gets caramelized. Reduce heat to low and toss in the tomato and cook another minute.

In a mixing bowl, mix the eggs, basil, salt and pepper. Add the bacon back into the skillet and then pour the egg mixture on top, filling in all the nooks and crannies. Let it settle and allow the bottom to cook through. In about 4-5 minutes, the top may start to bubble, which is your cue to pop the whole skillet in the oven. Cook for about 10 minutes until the top is set and cooked through.

Remove from oven, allow to cool, then cut into wedges and enjoy the fresh spice of basil! AND BACON!