6 slices bacon
1 large onion
1/4 cup heavy whipping cream
1 cup grated parmesan
feta or goat cheese crumbles for topping
fresh parsley or basil for topping
In a 12-inch cast iron skillet, fry several slices of bacon until crisp.
Remove from pan and rough chop, leaving most of the bacon fat in the pan. Add to the skillet one large onion, sliced.
Cook over low heat until caramelized (I sometimes add a teaspoon of brown sugar to speed things up).
While onions sauté, whisk 12 eggs with 1/4 c heavy whipping cream, 1 cup grated Parmesan, and salt/pepper to taste. When onions are golden, add bacon back to the skillet. Next, add egg mixture and cook over low heat until edges begin to set.
Place in 350 degree oven for 10 minutes or until the middle of the frittata is no longer jiggly. At this point, I like to add feta or goat cheese to the top and stick back in the oven for a few minutes.
Top with fresh parsley or basil and enjoy!]]>