Bacon, Pea and Goats Cheese Frittata

Serves 8

10 eggs

2 tbsp double cream

150g goats cheese crumbled

150g bacon cooked and sliced

100g frozen peas defrosted

1 bunch spring onions finely sliced

1 tbsp fresh mint chopped

Salt and pepper

2 tbsp olive oil

Whisk together the eggs and cream in a bowl and season with salt and pepper, add a bit more salt than you think it will need as eggs generally take a bit more salt. Add the goats cheese, peas, bacon, spring onions and mint to the bowl with the eggs and mix lightly. Heat the oil in a large pan (that is suitable to go in the oven) and add the mixture to the pan, give it a quick stir to distribute the filling equally amongst the frittata then place the pan in the oven at 180’c for 20 – 25 minutes until just set and cooked through. Remove from the oven then remove the frittata from the pan and allow to cool. When cool cut in to wedges and serve.

Extra bit 1

I wrote a recipe for frittata a few years back and i gave this quirky little tip, i’m sure. So for those of you who missed it i’ll share it with you again. You can make really nice little individual frittatas, which are also great for picnics as well as going really nicely with drinks at a party. Make up the mix as per the main recipe but instead of pouring it in to a pan, get a shallow muffin or cake tray and line each individual hole with some greaseproof paper (this makes it easier to remove the frittatas). Now ladle in an equal amount of mixture in to each hole and bake in the oven, these smaller individual frittatas wil probably only take between 10 and 12 minutes to cook, so keep an eye on them, and again allow them to cool..

Extra bit 2

The Spanish equivalent to a frittata is tortilla espanole, or Spanish omelette, and it’s just as simple if not easier than today’s recipe. To make one get yourself a load of white onions and slice them and then cut some waxy potatoes in to chunks, fry them off gently in loads of olive oil, don’t worry you drain the oil off later, until just beginning to soften. Drain the oil off and then mix the onions and potatoes through your beaten eggs, about 10 eggs again, and season well with salt and pepper. Now cook your tortilla in a pan in the oven as you do with the frittata for about the same length of time before cooling and serving.

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