This no-fuss dinner is started on the stovetop, then finished in the oven in minutes!
Preheat oven to 350°F (180°C). Using Bread Knife, cut bread into 1/2-in. (1-cm) cubes. In Executive (12-in./30-cm) Skillet (do not use stainless cookware), toast bread cubes over medium heat 4-5 minutes or until light golden brown, stirring occasionally. Place bread cubes in medium Stainless Mesh Colander; shake out excess crumbs. Set aside.
Coarsely chop bell pepper with Food Chopper. Thinly slice onions with Chef's Knife. Heat oil in Skillet over medium heat 1-3 minutes or until shimmering. Add bell pepper, onions and garlic pressed with Garlic Press to Skillet; cook 1-2 minutes or until crisp-tender, stirring occasionally.
Combine eggs, cream, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; whisk 1 minute using Stainless Whisk. Add bread cubes and bacon to vegetables. Add egg mixture, pressing down to saturate bread cubes using Small Mix ‘N Scraper®. Cook, uncovered, 1-2 minutes or until bottom and sides are set.
Bake, uncovered, 5-7 minutes or until center is set but still moist and internal temperature reaches 155°F (68°C). Meanwhile, grate cheese using Ultimate Mandoline. Carefully remove Skillet from oven using Oven Mitts; top with cheese and tomatoes. Cover; let stand 5 minutes. Garnish with chopped fresh basil, if desired.
U.S. Nutrients per serving: Calories 330, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 365 mg, Carbohydrate 15 g, Protein 19 g, Sodium 700 mg, Fiber 1 g
Provolone or mozzarella cheese can be substituted for the fontina cheese, if desired.
To cook bacon, cook in (12-in./30-cm) Skillet over medium-high heat 12-15 minutes or until crisp. Drain on paper towels.
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