the Breville Test Kitchen

Bacon and Tomato Press Frittata

Name: Bacon and Tomato Press Frittata
Cook time: 1200 s
Total time: 1200 s
Yield: Serves 2-3
Ingredients: 4 eggs; ¾ cup (20 g) finely grated parmesan cheese; ¼ tsp sea salt; 50 g cherry or grape tomatoes - halved; 1 tbsp olive oil; 1 red onion - thinly sliced; 100 g bacon - coarsely chopped; Toasted sourdough - to serve

This bacon and tomato press frittata is golden at the edges, just set through the centre and layered with sweet, caramelised onion and savoury bacon. Finished with finely grated parmesan and juicy bursts of cherry tomato, it cooks effortlessly in the Switch and Press 3-in-1 for a perfectly set slice every time. Serve it warm over crisp sourdough for a brunch that feels generous, comforting and ready in just 20 minutes.

20 mins total time

20 mins active time

Easy

Serves 2-3

Ingredients

Measurements:

4 eggs
¾ cup (20 g) finely grated parmesan cheese
¼ tsp sea salt
50 g cherry or grape tomatoes
halved
1 tbsp olive oil
1 red onion
thinly sliced
100 g bacon
coarsely chopped
Toasted sourdough
to serve

Instructions

1
Attach the grill plates to the press. Turn the power button on, select Grill and press the control dial to 8 minutes 30 seconds, then press Heat to start preheating.
2
Meanwhile, whisk the eggs in a bowl until well combined. Add the parmesan and salt and stir to combine, then fold in the cherry tomatoes. Set aside.
3
Once preheated, drizzle the oil over the bottom plate. Add the onion and bacon in an even layer. Close the lid and cook for 1 minute 30 seconds. Open and stir to ensure even caramelisation, then close the lid and cook for a further 2 minutes, or until the bacon is lightly golden and the onion softened.
4
Pour the egg mixture evenly over the bacon and onion. Gently stir to distribute the filling, then close the lid and cook for the remaining 5 minutes, or until the egg is set and lightly golden. The centre should feel just firm with no visible liquid. If not, press A Bit More.
5
Using a heatproof spatula, carefully loosen around the edges and slide underneath to lift out in one piece. Cut into pieces and serve over toasted sourdough, sprinkle with parmesan.