1. 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 Colander; shake out excess crumbs. Set aside.
2. 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.
3. 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.
4. 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.

Yield: 8 servings

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

Cook's Tips: 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.