This is a great sandwich combo. So why not a frittata?
I usually use a Roma tomato for a frittata. It’s about the right size. I cut it into quarter-inch slices and then cut those into small cubes just right for the frittata.
Bacon, avocado, and tomato frittata
4 slices bacon, cut into 1/4-inch pieces
1/2–3/4 avocado, small pieces
1/2 cup tomato, small cubes
Cook the bacon until crisp. Remove and drain on a paper towel. Wipe out the pan.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the bacon, avocado, and tomato into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.