We had a
bit of a glut of eggs, so I made a Spinach
& Bacon Frittata.
Ingredients:
7 eggs
¼ cup
reduced cream (or 1/3 cup of cream)
½ packet of
bacon
½ packet of
fresh spinach
1 tomato
Grated
cheese (enough to sprinkle on top)
Chopped
chives
Spices –
tiny touch salt, lashings of pepper, ¼ tsp ground ginger, pinch of chilli
powder, pinch of mace (could use nutmeg)
Butter
Vegetable
oil
Method:
First heat
your vegetable oil in your pan along with the spices. Then, fry off your bacon (sliced up into
smallish pieces). When it is cooked (not
too crispy) add your spinach (roughly chopped). It will wilt down quite quickly – a couple of
minutes will do it.
I then
transferred all this to the baking dish (if you had an oven proof fry pan you
could do it all in the same dish).
I whisked
together the cream and eggs, added the chopped chives and poured the lot over
the spinach and bacon.
I popped
slices of tomato on top for colour and then sprinkled the grated cheese over
the top along with some little knobs of butter.
I was keen
for the eggs not to toughen up when cooking so I put the baking dish into a
larger dish with some water in it and cooked it at a low temperature for about
45 minutes.
I forgot to
grease the baking dish so was really worried I wouldn't be able to get slices
out but it worked out ok.
I love frittatas and this one is so pretty with the green and red.
ReplyDeleteOhhh, the perfect breakfast, or brunch or dinner even. Looks good.
ReplyDeleteMy mouth is watering! This looks like a perfect breakfast dish and I love the idea of cooking it in a water bath to keep the eggs from getting too tough.
ReplyDeleteI love frittata! will definitely give this one a go in the water bath, I never thought of that, thanks for sharing.
ReplyDeleteThat's a great meal, I wish I had read your post last night. We had waffles, eggs and bacon for dinner but this looks so much better.
ReplyDeleteYour frittata looks so tasty, I must try this recipe.
ReplyDeleteOh yum, but being a vegetarian I would make it without the bacon.
ReplyDeleteThis looks delicious, Carole ! Love the added chives :-)
ReplyDelete